Lunch or Dinner

Bison Veggie Meatloaf

Bison Veggie Meatloaf

Serving size: 4
Each serving contains: 2 proteins, 1 carb, 1/2 veg, 0 fat

 Ingredients:
  • 1 cup quinoa, cooked
  • 1 Tbsp olive oil
  • ½ cup sweet onion, diced
  • 1 cup sweet potato, chopped
  • ½ cup red bell pepper, diced
  • 1 cup kale, chopped
  • 1lb ground bison
  • 3 eggs
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp tomato paste
  • 1 Tbsp garlic, minced
  • 1 ½ tsp sea salt
  • 1 tsp black pepper
  • 1 pinch each of oregano, basil and thyme
Directions:
  1. Preheat oven to 375 degrees F and grease a 9x5 inch pan with organic cooking spray.
  2. Cook quinoa according to package directions.
  3. In a skillet over medium heat, add olive oi, onion, sweet potato, peppers and kale. Cook until tender, about 10-15 minutes.
  4. Combine bison, eggs, Worcestershire sauce and remaining ingredients together in a bowl. Add vegetables and quinoa and mix well.
  5. Move the mixture to the pan.
  6. Bake uncovered for 1 hour or until center is no longer pink.

Share