Buffalo Veggie Quinoa Meatloaf

Buffalo meat, quinoa, and sweet potatoes are seasoned and baked into a non-traditional meatloaf that is healthier than the traditional version.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 20 mins
• Total Time: 1 hr 35 mins
• Calories: 265 Calories

Ingredients

• 2 eggs
• 1 teaspoon ground black pepper
• 1 tablespoon olive oil, or as needed
• 1 tablespoon minced garlic, or more to taste
• 1 tablespoon barbeque sauce, or to taste
• 1 pinch dried oregano, or more to taste
• 1 pinch dried thyme, or more to taste
• 1 sweet potato, chopped
• 1 pound ground buffalo meat
• 1 pinch dried basil, or more to taste
• 1 small sweet yellow onion, chopped
• 1 cup chopped kale, or more to taste
• 1 tablespoon Worcestershire sauce, or more to taste
• 1 tablespoon ketchup, or more to taste
• 1.5 teaspoons salt
• 0.5 cup water
• 0.25 cup quinoa
• 0.5 red bell pepper, chopped, or more to taste

Recipe Instructions

Step 1

Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Step 2

Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 10 to 15 minutes.

Step 3

Preheat oven to 375 degrees F (190 degrees C). Grease a 9x5-inch loaf pan.

Step 4

Heat olive oil in a skillet over medium heat; cook and stir onion, sweet potato, kale, and red bell pepper until tender, 10 to 15 minutes.

Step 5

Combine buffalo meat, eggs, Worcestershire sauce, garlic, ketchup, salt, black pepper, oregano, basil, and thyme together in a bowl. Add vegetable mixture and quinoa to buffalo mixture and mix well. Transfer mixture to the prepared loaf pan; top with a thin layer of barbeque sauce.