- 1 tablespoon high-heat oil
- 1/2 cup finely chopped onions
- 2 ribs celery, finely chopped
- 1 carrot, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon fennel seeds
- 1 pound lean ground beef
- 1 1/2 cups cooked quinoa
- 1 egg
- 1 tablespoon Worcestershire or tamari
- Salt and pepper, to taste
- 1/4 cup ketchup
- 2 teaspoons brown sugar
Preheat oven to 375° F. Line a baking sheet with parchment paper.
Heat oil in a skillet over medium heat. Add onions, celery, carrots and garlic; cook until soft, 5 to 7 minutes. Stir in thyme, oregano and fennel seeds; cook until fragrant, 1 to 2 minutes. Cool mixture.
In a large bowl, combine vegetable mixture, ground beef, quinoa, egg, Worcestershire or tamari, salt and pepper. Form mixture into a loaf and place on the prepared baking sheet. Roast for 30 minutes.
In a small bowl, mix together ketchup and brown sugar. Spread ketchup mixture on top and sides of loaf. Continue to roast meatloaf until an instant-read thermometer registers 165° F, an additional 30 to 45 minutes. Let meatloaf stand for 10 minutes before serving.