QUINOA MEAT LOAF

Makes 8 servings

INGREDIENTS

135g quinoa, cooked

1tsp thyme

1tsp chilli powder

1tsp black pepper

125ml unsweetened almond milk

½ a medium onion, chopped 1 small carrot, chopped

½ a red pepper, chopped Handful of rocket leaves

2 garlic cloves

1.15kg turkey mince

1tsp salt

1 egg

2tbsp chopped flat-leaf parsley

For glaze

100ml organic ketchup 1tsp Worcestershire sauce 1tsp Tabasco sauce 1tsp cumin

1tsp honey

TO MAKE

Preheat the oven to 175°C/ gas 4. In a bowl, combine the cooked quinoa, thyme, chili powder, black pepper and almond milk. Set aside. In a food processor, combine the onion, carrot, pepper, rocket and garlic. Pulse until all are well chopped but be careful not to overchop. Transfer the vegetables to a large mixing bowl and add the turkey and the quinoa mixture. Add the egg and salt and gently combine. Line a baking sheet with oiled foil. Mould the meat into a rectangular shape in the centre. In a bowl, mix all the glaze ingredients together and brush over the meat loaf. Bake the meat loaf for about 45 minutes, or until the internal temperature reaches 75°C on your meat thermometer. Stand for five minutes, then slice, sprinkle with parsley and serve.

NUTRITION (PER SERVING) 345 calories, 41g protein, 12g carbs, 17g fat