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:
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
- Preheat oven to 375 degrees F and grease a 9x5 inch pan with organic cooking spray.
- Cook quinoa according to package directions.
- In a skillet over medium heat, add olive oi, onion, sweet potato, peppers and kale. Cook until tender, about 10-15 minutes.
- Combine bison, eggs, Worcestershire sauce and remaining ingredients together in a bowl. Add vegetables and quinoa and mix well.
- Move the mixture to the pan.
- Bake uncovered for 1 hour or until center is no longer pink.