It’s National Nutrition Month! In fact today is national RD day…..wahooo!
In honor of this I will do something out of the ordinary….like post healthy recipes 🙂
So here’s one for you that Jeremy and I really enjoyed…
Beef or Turkey and Quinoa Meatloaf
1/4 c quinoa
1/2 c water
1 tp olive oil
1 small onion, chopped
1 large clove garlic, chopped
1ish lb of lean ground beef OR ground turkey breast…if you double the recipe use one of each!
1 T tomato paste
1 T hot sauce…I used Cholula
2 T Worcestershire sauce
1 1/2 tsp salt
1 tsp ground black pepper
2 T brown sugar or honey or agave nectar (optional to use any…but the sugar crystallizes nicely on top leaving a crunchy sweet crust)
2 tsp Worcestershire sauce
1 tsp water
Bring quinoa and water to boil in saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 minutes. Set aside to cool.
Preheat oven to 350F. Heat olive oil in skillet over medium heat. Stir in onion; cook and stir until onion has softened and turned translucent. Add garlic and cook for another minute; remove from heat to cool.
Stir turkey or beef, quinoa, onions, garlic, tomato paste, hot sauce, 2 t Worcestershire sauce, egg salt, pepper in large bowl until well combined. The mixture will be very moist.
Pour into a greased loaf pan or foil lined. combine sugar, 2 tsp Worcestershire sauce, and 1 tsp water in small bowl. Rub paste over the top of the meatloaf.
Bake in oven until no longer pink in center, about 50 minutes. A meat thermometer will say about 160F. Let meatloaf cool for 10 minutes before serving so it can set and holds together nicely.
Nutrition per serving (serves 4)…of course varies slightly with leanness of meat: 327 cals, 15g fat, 19g carbs, 28g protein
crunchy quinoa and sweet crust…mmmm
side of broccoli and sauteed mushrooms
Until next time…
look good, feel good, do good