Crispy Quinoa Meatloaf

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2 pounds lean sirloin steak, ground/mince

2 cups cooked quinoa

3 garlic cloves, crushed

1 cup fresh parmesan cheese

Handful fresh Italian parsley, chopped

2 large eggs

3 tablespoons tomato sauce

3 tablespoons whole grain mustard

3 tablespoons worcestershire sauce

3 tablespoons extra virgin olive oil

Sea salt and black pepper

Combine all the ingredients in a large bowl. Stir well to fully combine. Season with sea salt and black pepper.

Mold the meatloaf on a greased 8" by 8" pyrex dish. Bake for 1 hour to 1 1/2 or until it's cooked, golden brown, and crispy on top. Remove from the oven and let rest for 10 minutes. 

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