This Quinoa Meatloaf is a comforting, modern twist on a classic dinner. The quinoa adds a light texture and keeps the loaf incredibly moist and tender. It’s a hearty, family-friendly meal with a sweet and tangy glaze that fills your kitchen with an amazing aroma.
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Why You’ll Love This Quinoa Meatloaf
- Moist & tender: Quinoa and a simple panade create an unbeatable texture.
- Nutritious twist: Quinoa adds a complete protein and nutty flavor.
- Sweet-tangy glaze: A sticky, caramelized topping provides perfect contrast.
- Versatile & forgiving: Easily swap meats or add your favorite veggies.
Ingredients & Tools
- 1 cup uncooked quinoa, rinsed well
- 2 cups water or beef broth
- 1 tablespoon olive oil
- 1 large yellow onion, finely diced
- 2 cloves garlic, minced
- 2 pounds lean ground beef (90/10 works well)
- 2 large eggs, lightly beaten
- 2 slices soft white bread, torn into small pieces
- 1/2 cup whole milk
- 1/4 cup fresh parsley, finely chopped
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 ½ teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- For the Glaze: 1/2 cup ketchup, 2 tablespoons brown sugar, 1 tablespoon apple cider vinegar
Tools: A standard 9×5-inch loaf pan, a large mixing bowl, a medium saucepan, a skillet, and a small bowl for the glaze.
Notes: Don’t skip rinsing the quinoa—it removes its natural bitter coating. Using beef broth instead of water adds extra savory depth.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 32 g |
| Fat: | 14 g |
| Carbs: | 30 g |
| Fiber: | 3 g |
Serves: 8 | Prep Time: 25 minutes | Cook Time: 1 hour 10 minutes | Total Time: 1 hour 35 minutes
Before You Start: Tips & Ingredient Notes
- Rinse that quinoa! Quinoa has a natural coating called saponin that can taste quite bitter. Giving it a good rinse in a fine-mesh strainer under cold water until the water runs clear is a non-negotiable step for the best flavor.
- Don’t overmix the meat. When you’re combining everything in the bowl, use your hands and mix just until the ingredients are evenly distributed. Overworking the meat can make the final loaf tough and dense.
- Let the cooked quinoa cool. Adding piping hot quinoa directly to your meat mixture can start cooking the eggs prematurely. Let it cool for at least 10-15 minutes after cooking so everything comes together smoothly.
- The glaze is your flavor booster. Don’t be shy with it! That sweet and tangy layer not only tastes amazing but also helps to keep the top of the meatloaf from drying out in the oven.
How to Make Quinoa Meatloaf
Step 1: First, cook your quinoa. In a medium saucepan, combine the rinsed quinoa with 2 cups of water or broth. Bring it to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes. You’ll know it’s done when the grains are tender and have released little white “tails.” Remove it from the heat, fluff it with a fork, and spread it out on a plate or baking sheet to cool down completely. This is crucial for a good texture later.
Step 2: While the quinoa cools, preheat your oven to 375°F (190°C). Then, heat the olive oil in a skillet over medium heat. Add the diced onion and cook for 5-7 minutes, until it’s soft and translucent. Stir in the minced garlic and cook for just another minute, until fragrant. You don’t want to brown the garlic, just wake it up. Set this mixture aside to cool slightly as well.
Step 3: Now, let’s create our secret weapon for moisture: the panade. In your large mixing bowl, combine the torn pieces of bread and the milk. Use your fingers to squish and mash it together until it forms a smooth, pasty mixture. This might feel a little strange, but it’s the key to a melt-in-your-mouth meatloaf that holds together perfectly.
Step 4: To the bowl with the panade, add the cooled quinoa, the cooled onion and garlic, the ground beef, beaten eggs, parsley, Worcestershire sauce, thyme, salt, and pepper. Now, with clean hands, gently mix everything together. The trick is to combine it just until you no longer see streaks of individual ingredients. Overmixing is the enemy of tenderness here!
Step 5: Transfer the meat mixture to your ungreased 9×5-inch loaf pan. Use your hands to press it down firmly and shape it into an even loaf. An ungreased pan helps the exterior get a nice, firm crust. Now, in a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar for the glaze. Spoon about two-thirds of this glaze over the top of the meatloaf, spreading it into an even layer.
Step 6: Place the loaf pan in the preheated oven and bake for 45 minutes. Then, carefully remove it and spoon the remaining glaze over the top. This two-step glazing gives you a beautiful, deeply caramelized finish. Return it to the oven and bake for another 20-25 minutes. The meatloaf is done when the internal temperature reaches 160°F (71°C) on an instant-read thermometer.
Step 7: Once it’s out of the oven, this is the hardest part: you have to let it rest. Place the loaf pan on a wire rack and let the meatloaf sit for at least 15 minutes before slicing. This allows the juices to redistribute throughout the loaf, ensuring every single slice is moist and holds its shape when you cut into it.
Storage & Freshness Guide
- Fridge: Cool completely, store in an airtight container for up to 4 days.
- Freezer: Wrap tightly or freeze slices with parchment between layers for up to 3 months.
- Reviving: Reheat slices in a covered skillet with a splash of water or broth to keep moist.
Serving Suggestions
Complementary Dishes
- Garlic Mashed Potatoes — The ultimate creamy, savory partner that’s perfect for soaking up any extra glaze and juices from the meatloaf.
- Simple Sautéed Green Beans — A bright, crisp vegetable side adds a fresh contrast and a lovely pop of color to the plate.
- Buttery Corn on the Cob — The sweetness of fresh corn is a classic, family-friendly pairing that just feels right with meatloaf.
Drinks
- A Light-Bodied Red Wine — A Pinot Noir or Gamay has enough acidity to cut through the richness without overpowering the dish.
- A Crisp Lager — The clean, refreshing bubbles are fantastic for cleansing the palate between bites of the savory, hearty loaf.
- Sparkling Water with Lemon — A non-alcoholic option that provides a zesty, effervescent lift that contrasts beautifully with the deep flavors.
Something Sweet
- Classic Apple Crisp — The warm, spiced apples and oat topping continue the cozy, homestyle vibe in the most delicious way.
- Rich Chocolate Pudding — A smooth, cool, and deeply chocolatey dessert that provides a simple and satisfying finish.
- Vanilla Bean Ice Cream — Sometimes, you just can’t beat the pure, creamy simplicity of a great scoop of vanilla.
Top Mistakes to Avoid
- Mistake: Skipping the rest time. I know it’s tempting to dig right in, but slicing the meatloaf straight from the oven will cause all the lovely juices to run out, leaving you with a drier result. Patience is a virtue here.
- Mistake: Packing the meatloaf too tightly. When you’re pressing the mixture into the pan, just firm it up enough so it holds its shape. Packing it down like a brick can make it unpleasantly dense.
- Mistake: Using hot quinoa or onion. Adding hot ingredients can partially cook the eggs and fat in the beef before it even hits the oven, leading to a weird texture and potential greasiness.
- Mistake: Not checking the internal temperature. Guessing doneness by color alone is risky. A quick-read thermometer is your best friend for ensuring it’s perfectly cooked and safe to eat.
Expert Tips
- Tip: Make a free-form loaf. For more surface area and extra caramelized edges, you can shape the mixture into a loaf directly on a parchment-lined baking sheet instead of using a pan.
- Tip: Add a flavor boost with mushrooms. Finely chop 8 ounces of cremini mushrooms and sauté them with the onions. They add a deep, umami richness that blends in beautifully.
- Tip: Prepare the quinoa ahead of time. Cook a big batch of quinoa at the start of the week. Having it ready and chilled in the fridge makes throwing this dinner together on a busy night incredibly fast.
- Tip: Get creative with the glaze. Try adding a teaspoon of smoked paprika to the glaze, or swap the ketchup for BBQ sauce for a smokier, tangier kick.
FAQs
Can I make this Quinoa Meatloaf with a different type of meat?
Absolutely! This recipe is very adaptable. Ground turkey or chicken work wonderfully, though I’d recommend using a darker meat blend (like 93/7) for more moisture and flavor. For a plant-based version, your favorite plant-based ground “meat” works well—just be sure to check the package for any adjustments to cooking time, as they can vary.
How should I store leftovers and for how long?
Let the meatloaf cool completely, then store it in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months. I like to slice it before freezing and separate the slices with parchment paper so I can easily grab just one or two for a quick meal.
My meatloaf always falls apart when I slice it. What am I doing wrong?
This usually comes down to two things: not enough binder or not resting long enough. The eggs and panade are your binders, so make sure you’re using the amounts listed. And again, that 15-minute rest after baking is non-negotiable for letting the structure set. I’ve rushed it before and regretted it!
Can I make this gluten-free?
Easily! Just use your favorite gluten-free bread for the panade. Many soft, white gluten-free sandwich breads work perfectly for this. Also, double-check that your Worcestershire sauce is a gluten-free brand, as some are not.
Why is my meatloaf greasy?
This typically happens if you’re using a ground beef with a higher fat content, like 80/20. The extra fat renders out during cooking and can pool in the loaf pan. Using a leaner beef (90/10) solves this. Also, make sure you’re not overmixing, as that can cause the fat to break down and separate more easily.
Quinoa Meatloaf
Make the best Quinoa Meatloaf with this easy recipe. It's moist, flavorful, and a healthy twist on a classic. Get the step-by-step guide and bake it tonight!
Ingredients
For the Meatloaf
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1 cup uncooked quinoa (rinsed well)
-
2 cups water or beef broth
-
1 tablespoon olive oil
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1 large yellow onion (finely diced)
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2 cloves garlic (minced)
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2 pounds lean ground beef (90/10 works well)
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2 large eggs (lightly beaten)
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2 slices soft white bread (torn into small pieces)
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1/2 cup whole milk
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1/4 cup fresh parsley (finely chopped)
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1 tablespoon Worcestershire sauce
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1 teaspoon dried thyme
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1 ½ teaspoons kosher salt
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1/2 teaspoon freshly ground black pepper
For the Glaze
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1/2 cup ketchup
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2 tablespoons brown sugar
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1 tablespoon apple cider vinegar
Instructions
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Cook the quinoa. In a medium saucepan, combine the rinsed quinoa with 2 cups of water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until the grains are tender and have released little white tails. Remove from heat, fluff with a fork, and spread on a plate or baking sheet to cool completely.01
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Preheat the oven to 375°F (190°C). Heat the olive oil in a skillet over medium heat. Add the diced onion and cook 5–7 minutes until soft and translucent. Stir in the minced garlic and cook 1 minute until fragrant (do not brown). Set aside to cool slightly.02
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Make the panade. In a large mixing bowl, combine the torn bread and milk. Mash with your fingers until a smooth, pasty mixture forms.03
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To the bowl with the panade, add the cooled quinoa, cooled onion and garlic, ground beef, beaten eggs, parsley, Worcestershire sauce, thyme, salt, and pepper. With clean hands, gently mix just until no streaks remain (do not overmix).04
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Transfer the mixture to an ungreased 9×5-inch loaf pan. Press firmly to shape an even loaf. In a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar for the glaze. Spoon about two-thirds of the glaze evenly over the top.05
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Bake for 45 minutes. Remove from the oven, spoon the remaining glaze over the top, and return to the oven for 20–25 minutes more, until an instant-read thermometer inserted in the center reads 160°F (71°C).06
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Place the pan on a wire rack and let the meatloaf rest for at least 15 minutes before slicing. This allows juices to redistribute so slices hold together and stay moist.07
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