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 coldslaw 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 coldslaw 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.