This meal was dead easy and very delicious. Using shortcuts like ready shredded cabbage and carrot (i.e. dry coleslaw mix) makes a meal like this FAST in prep. It took just over an hour to gently cook, but this ensured a moist and tender meatloaf. This is how I did it!
WHAT YOU NEED: 1 packet dry coleslaw mix 2 cloves garlic 1TBS seeded mustard 1 cup quinoa 2 cups vegetable stock 3-4 eggs (depending on size) Any herbs/spiced you have in fridge (I used lemongrass and a little chili) Olive oil spray 500g turkey mince 1TBS psyllium husk WHAT TO DO: Preheat oven 160 degrees. Saute your pack of dry coleslaw mix for a few mins in some garlic, a light spray of olive oil and any herbs you would like to use up. In the meantime cook 1 cup of quinoa with 2 cups of stock. I did this in the microwave (10-15 mins) in a rice cooker container, but you could do it on the stove top. In a big bowl stir through cooked coleslaw mix, 500g raw turkey mince, 1 generous tablespoon of seeded mustard and when ready the cooked quinoa. Crack in 3-4 eggs and sprinkle with 1 TBS psyllium husks - the eggs and psyllium will bind it all together. Pop mix into a loaf tin (sprayed with olive oil so it doesn't stick) and press down. Cook gently for 60-70 mins at 160 degrees. It is delicious hot, but also great cold for picnics/lunches. ENJOY!
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