Buffalo Veggie Quinoa Meatloaf Recipe

Name: Buffalo Veggie Quinoa Meatloaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup water; 1/4 cup quinoa; 1 tablespoon olive oil, or as needed; 1 small sweet yellow onion, chopped; 1 sweet potato, chopped; 1 cup chopped kale, or more to taste; 1/2 red bell pepper, chopped, or more to taste; 1 pound ground buffalo meat; 2 eggs; 1 tablespoon Worcestershire sauce, or more to taste; 1 tablespoon minced garlic, or more to taste; 1 tablespoon ketchup, or more to taste; 1 1/2 teaspoons salt; 1 teaspoon ground black pepper; 1 pinch dried oregano, or more to taste; 1 pinch dried basil, or more to taste; 1 pinch dried thyme, or more to taste; 1 tablespoon barbeque sauce, or to taste

Servings: persons

1/2 cup water
1/4 cup quinoa
1 tablespoon olive oil, or as needed
1 small sweet yellow onion, chopped
1 sweet potato, chopped
1 cup chopped kale, or more to taste
1/2 red bell pepper, chopped, or more to taste
1 pound ground buffalo meat
2 eggs
1 tablespoon Worcestershire sauce, or more to taste
1 tablespoon minced garlic, or more to taste
1 tablespoon ketchup, or more to taste
1 1/2 teaspoons salt
1 teaspoon ground black pepper
1 pinch dried oregano, or more to taste
1 pinch dried basil, or more to taste
1 pinch dried thyme, or more to taste
1 tablespoon barbeque sauce, or to taste

1
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x5-inch loaf pan.
2
Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 10 to 15 minutes.
3
Heat olive oil in a skillet over medium heat; cook and stir onion, sweet potato, kale, and red bell pepper until tender, 10 to 15 minutes.
4
Combine buffalo meat, eggs, Worcestershire sauce, garlic, ketchup, salt, black pepper, oregano, basil, and thyme together in a bowl. Add vegetable mixture and quinoa to buffalo mixture and mix well. Transfer mixture to the prepared loaf pan; top with a thin layer of barbeque sauce.
5
Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

252

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/2 cup water, 1/4 cup quinoa, 1 tablespoon olive oil, or as needed, 1 small sweet yellow onion, chopped, and more.

Yes, Buffalo Veggie Quinoa Meatloaf falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Buffalo Veggie Quinoa Meatloaf

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions