Mexican Meatloaf
Turning a classic in to a healthy dinner everyone will enjoy. The result: a meatloaf packed with veggies, flavor and gluten free runner friendly carbs!
Course: Main Course
Keyword: Clean Eating, Running for Weight Loss
- 20 oz lean ground turkey or beef
- 1 green pepper
- 1/2 red pepper
- 1/2 yellow pepper
- 1/2 cup shredded carrots
- Container mushrooms
- Garlic
- 1/2 onion
- 2 cups spinach
- 1 cup cooked quinoa
- 2 flax eggs 2 tbsp ground flax, 6 tbsp water allow to turn in to gel or regular eggs
- Paprika, cumin, chili powder, black pepper amount depends on how spicy you like your food
- Pinch of salt
Optional - brown turkey meat so you can drain off liquid
Start cooking quinoa per directions
Dice peppers and onion
Chop mushrooms
Combine all peppers, mushrooms, spices, spinach
Allow quinoa to cool
Pre-heat oven to 350
Combine all items with your hands {hence why you need to let the quinoa cool}
Spray casserole dish with non-stick
Bake 90 minutes
After removing from the oven if you did not pre-brown you may need to tip dish over sink and drain some liquid
Allow to cool before slicing to ensure it holds form