Ingredients
Meat Loaf
½ cup (125 mL) quinoa
2 tbsp (30 mL) canola or sunflower oil, divided
2 tsp (10 mL) salt, divided
¾ cup (175 mL) finely chopped onion
6 cloves garlic, minced
8 oz (225 g) mushrooms, finely chopped
1½ tsp (7 mL) fresh ground pepper, divided
2 eggs
½ cup (125 mL) quick-cooking rolled oats
1 lb (500 g) Medium or Regular Ground Beef
Mushroom and Onion Gravy
3 tbsp (45 mL) butter, divided
8 oz (225 g) mushrooms, sliced
¾ cup (175 mL) sliced onion
4 cloves garlic, minced
2 sprigs fresh thyme, chopped
Salt and fresh ground pepper
2 cups (500 mL) beef broth, warmed
2 tbsp (30 mL) all-purpose flour
Instructions
- Meat Loaf: Bring ⅔ cup (150 mL) water, 1 tsp (5 mL) of the oil and a pinch of salt to a boil in a small saucepan. Stir in quinoa. Cover, reduce heat to low and simmer for about 15 minutes or until tender and liquid is absorbed. Fluff with a fork and transfer to a bowl. Refrigerate to cool completely.
- Meanwhile, heat a skillet over medium-high heat for 1 minute. Add remaining oil and swirl to coat pan. Cook onion and garlic, stirring, for about 3 minutes or until translucent. Add mushrooms and season lightly with some of the remaining salt and pepper to taste. Cook, stirring, for about 8 minutes or until liquid is evaporated and mushrooms are golden brown. Transfer to a bowl and let cool completely.
- Beat eggs with a fork in a large bowl. Stir in remaining salt and pepper, oats and cooled quinoa and mushroom mixture. Gently mix in beef with a fork (careful not to over-mix).
- Pack meat mixture firmly into a parchment paper-lined 9 x 5-inch (2 L) loaf pan.
- Bake in preheated 325°F (160°C) oven for about 1 hour or until digital instant-read thermometer inserted in the centre reads 160°F (71°C).
- Mushroom and Onion Gravy: Meanwhile, melt 1 tbsp (15 mL) of the butter over medium-high heat in a skillet. Cook mushrooms and onions, stirring, for about 8 to 10 minutes or until liquid is evaporated and onions are caramelized. Add garlic and thyme; cook, stirring, for 30 seconds. Season with salt and pepper to taste.
- Melt remaining butter over medium heat in a small, heavy-bottomed saucepan. Add flour; cook, stirring constantly, for about 2 minutes or until rich brown and gives off a nutty aroma. Gradually whisk in warm broth; reduce heat and boil gently, whisking often, for about 15 minutes or until thick. Stir in mushroom mixture. Remove from heat and discard thyme stems.
- Tent meat loaf with foil and let rest for 10 to 15 minutes. Cut into slices and serve with Mushroom and Onion Gravy.
