Jo’s Healthy Meatloaf (serves 4)
My meatloaf contains veggies (so hidden you wouldn’t know they were in it) and quinoa is the binding agent. Meat was leanest I could find (93% ground buffalo). Special thing about the meatloaf was the addition of various flavorings – Worcestershire Sauce, Tabasco, Celery Salt and Horseradish.
I served it with new potatoes and a salad (kale, cucumber, red onion and avocado with a lemon vinaigrette).
1 x large onion – cut into 1/8ths
2 x large cloves of garlic – roughly chopped
4 x sticks of celery – roughly diced
1 x large carrot – roughly diced
2 pounds ground/minced buffalo/beef
1 x cup of cooked quinoa
2 x eggs
2 x good pinches of celery salt
16 x drops of Tabasco sauce
2 x teasp. Worcestershire Sauce
1 x teasp. horseradish (Gold’s prepared horseradish)
Salt and freshly ground black pepper
Oil for greasing rectangular meat loaf dish.
Place onion and garlic in food processor and process until in small pieces (don’t over process as the mixture will become watery). Place in large mixing bowl.
Repeat with celery and carrot. Place in mixing bowl.
Add rest of ingredients to bowl and mix together well with hands.
Season with salt and pepper.
Grease meat loaf dish with oil, fill with meat loaf mixture.
Cook for an hour.
Turn out onto a rack so any fat drips away.