Protein Quinoa Meatloaf Recipe
This protein quinoa meatloaf proves clean eating can still flirt with comfort, because discipline deserves seasoning.
Nutty bites feel balanced, filling, and slightly superior, like a dinner that owns matching containers.
Bake this when strength wants elegance without trying too hard.
Protein Quinoa Meatloaf Recipe
A protein-rich vegan meatloaf made with quinoa, vegetables, and plant protein for a wholesome, satisfying main course.
Ingredients
- Cooked quinoa: 1½ cups
- Vegan ground protein soy or pea-based: 250 g
- Onion finely chopped: ½ cup
- Garlic minced: 1½ tsp
- Carrot grated: ½ cup
- Unsweetened soy milk: ½ cup
- Rolled oats: ⅓ cup
- Tomato paste: 2 tbsp
- Soy sauce: 1 tbsp
- Olive oil: 1 tbsp
- Smoked paprika: 1 tsp
- Black pepper: ½ tsp
- Salt: ¾ tsp
- Dried thyme: ½ tsp
- Ground flaxseed: 1 tbsp
- Water: 3 tbsp
Instructions
- Preheat oven to 180°C and lightly grease the loaf pan.
- Mix flaxseed with water and rest five minutes until gelled.
- Combine quinoa, protein base, oats, onion, garlic, carrot, and soy milk evenly.
- Add flax mixture, tomato paste, oil, soy sauce, and spices, mixing thoroughly.
- Press mixture firmly into loaf pan, smoothing the surface.
- Bake for 40 minutes until set, rest five minutes, then slice cleanly.
Notes
Nutritional Values (Per Serving)
- Calories: 325 kcal
- Total Fat: 8 g
- Saturated Fat: 1.4 g
- Carbohydrates: 36 g
- Fiber: 7 g
- Protein: 24 g
Vitamins & Minerals (Per Serving)
- Iron: 26%
- Magnesium: 20%
- Potassium: 18%
- Zinc: 15%
- Vitamin B6: 16%
Additional Notes / Tips
Add mushrooms for moisture, glaze with ketchup or barbecue sauce, or chill overnight for firm, meal-prep friendly slices.
