Quinoa and Green Chili Meatloaf

 Family Overall Rating: 4

(Hubby and I give it a 5, Morning Glory a 3 and Lady Slipper kept eating and eating it so she rates it at least a 4)

This recipe makes two large meatloaves since I like to have leftovers for tacos or shepherd pie on another night or to freeze one loaf for later.  Each meatloaf serves 8.

Ingredients:

2 -2 1/2 lbs ground beef
4 oz can green chilis undrained (if using whole, then I blend them in the blender first)
3 Tablespoons dehydrated red and green bell peppers
3 Tablespoons dehydrated onions
1/2 cup spinach or other vegetable puree (optional but sure tastes great and gets more vegetable servings into the diet)
1 cup of diced tomatoes (I used canned)
2 Tablespoons flaxseeds soaked in 1/4 cup boiling water (then blend in blender) (or use 2 large eggs)
about 2 cups cooked quinoa ( I like to use leftovers)
1 Tablespoon of Montreal Steak Seasoning or season as Desired


1) Combine all ingredients and blend together well in a large mixing bowl.

2) Divide into two large loaf pans

3) bake at 350 degrees F until meat thermometer inserted into the center is at least 165 degrees. (how long this takes will depend on your loaf size)

4) Allow to cool before slicing or it will be very crumbly.

Note:  This tastes great right away hot out of the oven but will be very crumbly. . . great to use for tacos, shepherd's pie, etc.