Buffalo Veggie Quinoa Meatloaf
Description
Buffalo meat, quinoa, and sweet potatoes are seasoned and baked into a non-traditional meatloaf that is healthier than the traditional version.
Ingredients
•
1/2 cup water
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1/4 cup quinoa
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1 tablespoon olive oil, or as needed
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1 small sweet yellow onion, chopped
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1 sweet potato, chopped
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1 cup chopped kale, or more to taste
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1/2 red bell pepper, chopped, or more to taste
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1 pound ground buffalo meat
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2 eggs
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1 tablespoon Worcestershire sauce, or more to taste
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1 tablespoon minced garlic, or more to taste
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1 tablespoon ketchup, or more to taste
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1 1/2 teaspoons salt
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1 teaspoon ground black pepper
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1 pinch dried oregano, or more to taste
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1 pinch dried basil, or more to taste
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1 pinch dried thyme, or more to taste
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1 tablespoon barbeque sauce, or to taste
Directions
1
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x5-inch loaf pan.
2
Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 10 to 15 minutes.
3
Heat olive oil in a skillet over medium heat; cook and stir onion, sweet potato, kale, and red bell pepper until tender, 10 to 15 minutes.
4
Combine buffalo meat, eggs, Worcestershire sauce, garlic, ketchup, salt, black pepper, oregano, basil, and thyme together in a bowl. Add vegetable mixture and quinoa to buffalo mixture and mix well. Transfer mixture to the prepared loaf pan; top with a thin layer of barbeque sauce.
5
Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).