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Healthy Bison and Quinoa Meatloaf

Healthy Bison and Quinoa Meatloaf

by 14 people

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Makes: 6 servings

Prep: 20 mins

Bake: 40 mins

  • Cooking spray
  • 3/4 cup cooked quinoa
  • 2 pounds ground bison
  • 1/4 cup chopped carrots
  • 1/2 cup diced cremini mushrooms
  • EVOO
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh thyme
  • 1 small onion, grated
  • 1 clove garlic, grated
  • 1 egg, lightly beaten
  • Salt and pepper
  • 1/2 cup cherry preserves
  • 2 tablespoons red wine vinegar
  1. Position a rack in the upper third of the oven; preheat to 400 degrees . Line a baking sheet with foil; coat with cooking spray.
  2. In skillet, cook 1/4 cup chopped carrots and 1/2 cup diced cremini mushrooms in EVOO over medium heat. Add cooled veggies and fresh parsley and thyme to bison.
  3. Combine with quinoa, onion, garlic, egg, 1 tsp. salt and 1/2 tsp. pepper. Shape into a 5-by-8-inch rectangle on the sheet.
  4. In a bowl, stir together the cherry preserves and red wine vinegar; spoon half of the mixture over the loaf, spreading to cover. Bake, coating with the remaining glaze halfway through, until a thermometer inserted in the center registers 160 degrees , 55 minutes. Let rest for 10 minutes before slicing.