Growing up, my mom always served meatloaf for our family dinners. When I asked her today why that is, she replied “It was easy, fast and the only way I could sneak vegetables into your diets.”
Classic! I find myself doing that today as a mother myself and meatloaf is a great way to do this. The combinations are endless, if you don’t want to use veggie ground, you could swap for lentils, or meat if you are not a vegan or vegetarian!
MAKES 8 | TAKES 50 MINS
1 lb veggie ground (or protein of your choice)
1 cup cooked quinoa
1⁄2 white onion, chopped
1 large carrot, peeled and minced
2 celery stalks, minced
1 egg, or vegan flax egg
1 Tbsp Worcestershire sauce, or vegan option 2 garlic cloves, minced
1 tsp Italian seasoning
1 tsp smoked paprika
1 tsp dried oregano
1⁄2 can organic tomato sauce
1/3 cup gluten-free panko crumbs
Preheat the oven to 350°F. Begin by adding a touch of olive oil to a pan. Add the onion and garlic first and sauté until golden. Next, add the celery and carrots along with a touch of water. Add a touch of salt and pepper. Cover with a lid and reduce the heat to low.
Once tender, remove from the heat and set aside. In a mixing bowl, place the cooked quinoa and veggie ground and then add the egg, and all of the seasonings except the panko crumbs and tomato sauce.
Pour the sautéed onion, garlic, celery, and carrot overtop once cooled and combine well. Add a touch of tomato sauce and the panko crumbs and continue combining.
Once combined, pour contents into a well-greased loaf pan and pour the remaining tomato sauce over top. Place in the oven for 35–40 minutes. Enjoy with a side salad or sautéed greens!
More recipe inspiration: Try these delicious kale stuffed baked potatoes to go right alongside!