TANGY QUINOA MEATLOAF

Tangy Quinoa Meatloaf image

Provided by Food Network Kitchen

Time 1h25m

Yield 4 servings

Number Of Ingredients 16

Cooking spray
2 slices bacon, cut in half
1 medium carrot, cut into thirds
1 medium stalk celery, cut into thirds
1/2 medium onion
1 1/2 pounds meatloaf mix (equal parts ground beef, pork and veal or turkey)
1 cup cooked quinoa
1/2 cup golden raisins
2 tablespoons chopped dill pickle
2 teaspoon chopped fresh thyme
2 large eggs, lightly beaten
3 teaspoons Worcestershire sauce
Kosher salt
1/4 cup ketchup
1 tablespoon pickle brine
2 teaspoons brown sugar

Steps:

Preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil and spray with cooking spray.
Combine the bacon, carrot, celery and onion in a food processor and pulse until finely chopped. Transfer the mixture to a large bowl and add the meatloaf mix. Add the quinoa, raisins, pickle, thyme, eggs, 2 teaspoons of the Worcestershire and 1 teaspoon salt to the meatloaf base. Using your hands, mix together until well combined.
Transfer the mixture to the prepared baking sheet. Form into a 9-by-5-inch loaf. Bake for 30 minutes.
Stir together the ketchup, pickle brine, brown sugar and remaining 1 teaspoon Worcestershire in a small bowl for a glaze.
Brush the glaze on the meatloaf and lightly sprinkle with oats. Bake the meatloaf until it is golden brown all over and an instant-read thermometer inserted into the center registers 160 degrees F, 20 to 25 minutes more. Let rest for 15 minutes before slicing and serving.