Mix in bacon, chopped dill pickle, golden raisins and quinoa for a meatloaf with rich, deep flavor.
| Level: | Easy |
| Total: | 1 hr 25 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- Cooking spray
- 2 slices bacon, cut in half
- 1 medium carrot, cut into thirds
- 1 medium stalk celery, cut into thirds
- 1/2 medium onion
- 1 1/2 pounds meatloaf mix (equal parts ground beef, pork and veal or turkey)
- 1 cup cooked quinoa
- 1/2 cup golden raisins
- 2 tablespoons chopped dill pickle
- 2 teaspoon chopped fresh thyme
- 2 large eggs, lightly beaten
- 3 teaspoons Worcestershire sauce
- Kosher salt
- 1/4 cup ketchup
- 1 tablespoon pickle brine
- 2 teaspoons brown sugar
Instructions
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil and spray with cooking spray.
- Combine the bacon, carrot, celery and onion in a food processor and pulse until finely chopped. Transfer the mixture to a large bowl and add the meatloaf mix. Add the quinoa, raisins, pickle, thyme, eggs, 2 teaspoons of the Worcestershire and 1 teaspoon salt to the meatloaf base. Using your hands, mix together until well combined.
- Transfer the mixture to the prepared baking sheet. Form into a 9-by-5-inch loaf. Bake for 30 minutes.
- Stir together the ketchup, pickle brine, brown sugar and remaining 1 teaspoon Worcestershire in a small bowl for a glaze.
- Brush the glaze on the meatloaf and lightly sprinkle with oats. Bake the meatloaf until it is golden brown all over and an instant-read thermometer inserted into the center registers 160 degrees F, 20 to 25 minutes more. Let rest for 15 minutes before slicing and serving.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 714 |
| Total Fat | 47 g |
| Saturated Fat | 16 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 3 g |
| Sugar | 18 g |
| Protein | 37 g |
| Cholesterol | 223 mg |
| Sodium | 799 mg |