Cheesy Meatloaf with Green Quinoa
This American main course features individual meatloaves made from a blend of extra-lean ground beef and turkey, seasoned with Worcestershire and chilli powder. They are baked, topped with tomato and Cheddar, and served alongside a warm quinoa salad mixed with spinach, coriander, and garlic. Fresh watermelon slices complete the plate. The entire dish is prepared to serve four people in just 40 minutes.
Ingredients
- 1 cup quinoa
- 3 cups baby spinach
- 1 cup loosely packed fresh coriander leaves
- 1 large clove garlic
- 12 ounces extra-lean ground beef
- 8 ounces 99-percent fat free ground turkey
- 1/4 cup 2-percent milk
- 3 tablespoons whole wheat breadcrumbs
- 4 teaspoons Worcestershire sauce
- 1 teaspoon chilli powder
- 1 large egg
- Salt and freshly ground black pepper
- 4 teaspoons red wine vinegar
- 2 small plum tomatoes, cut into 12 slices
- 5 tablespoons shredded Cheddar
- 12 small slices of watermelon, for serving (8 ounces)
Method
- Preheat your oven to 205°C and cover a baking sheet with parchment paper.
- Rinse the quinoa thoroughly in a fine mesh strainer. Boil water in a medium pot, add the quinoa, and cook for 10 to 15 minutes until tender. Drain, rinse under cold water, and set aside to dry.
- Place the spinach, coriander leaves, and garlic clove into a food processor and pulse until finely chopped. Move one-third of this mixture to a medium bowl. Add the ground beef, ground turkey, milk, breadcrumbs, 2 teaspoons of Worcestershire sauce, the chilli powder, egg, 1/2 teaspoon salt, and some black pepper. Mix thoroughly with your hands.
- Whisk the remaining 2 teaspoons of Worcestershire sauce with 2 teaspoons of the red wine vinegar. Shape the meat mixture into four even 1-inch-thick football shapes and place them on the baking sheet. Top each with 3 tomato slices and drizzle with some of the sauce. Bake until the internal temperature reaches 75°C, 18 to 20 minutes. Drizzle with more sauce, add the Cheddar cheese, and bake for about 2 minutes more until melted. Pat the bottoms dry with a paper towel.
- In a medium pot, combine the cooked quinoa, the remaining spinach mixture, the remaining 2 teaspoons vinegar, and 1/2 teaspoon salt. Stir over medium-low heat for about 3 minutes until warmed. Serve the meatloaves with the quinoa and watermelon slices.
Nutrition (per serving)
Nutrition data not available.
Recipe details
CategoryMain course
Cuisineamerican
AuthorFood Network Kitchens
