1 T olive oil1/3 c finely chopped onion
1/3 c finely chopped green bell pepper (you can add some jalepeno for spice)
1 clove garlic, minced
2 c cooked quinoa
1 can crushed tomatoes
1 15-oz can black beans, rinsed and drained
1 c frozen corn, thawed
2 T taco seasoning
1 t salt
2 T finely chopped cilantro
6 T water
2 T ground flax seed
2 lb ground beef or turkey
Heat oil in a large skillet. Add onion, bell pepper and garlic and saute until they begin to soften. Add quinoa, tomatoes, black beans, corn, taco seasoning, salt and cilantro. Stir until well incorporated. Stir together water and flaxseed in a separate bowl and let sit a few minutes. Put ground beef, quinoa mixture and flax seed mixture in a large bowl and mix, mix, mix. Form into a loaf (or I do two loaves because this will feed my family two separate meals) and bake at 350 for an 90 minutes (less if you do two loaves), or until meat thermometer reads 165. Allow to stand for ten minutes before serving.
I garnish my meatloaf with some avocado dices and cilantro, and my non-allergy family members enjoy a little cheese and salsa, too!
Adapted from
Better Homes and Gardens, April 2012