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1
Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
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2
Rinse the quinoa a few times in a fine mesh strainer.
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3
Bring a medium pot of water to a boil.
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4
Add the quinoa and cook until tender, 10 to 15 minutes.
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5
Strain the quinoa and rinse under cold water, then set aside to drain and dry out.
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6
Meanwhile, combine the spinach, cilantro and garlic in a food processor and pulse until finely chopped.
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7
Transfer one-third of the mixture to a medium bowl along with the ground beef and turkey, milk, breadcrumbs, 2 teaspoons of the Worcestershire, the chile powder, egg, 1/2 teaspoon salt and some black pepper.
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8
Combine the mixture well with your hands.
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9
Whisk together the remaining 2 teaspoons Worcestershire with 2 teaspoons of the vinegar.
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10
Divide and pat the meat mixture into four even 1-inch-thick football shapes.
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11
Arrange on the prepared baking sheet.
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12
Top each with 3 slices of tomato and drizzle with some of the Worcestershire-vinegar sauce.
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13
Bake until the meatloaf reaches an internal temperature of 165 degrees F, 18 to 20 minutes.
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14
Drizzle with more Worcestershire-vinegar sauce and top each with cheese and continue to bake until melted, about 2 minutes more.
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15
Blot the bottom of each meatloaf on a paper towel to remove excess moisture.
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16
Meanwhile, combine the quinoa, the remaining spinach mixture, the remaining 2 teaspoons vinegar and 1/2 teaspoon salt in a medium pot and stir, over medium-low heat, until warmed through, about 3 minutes.
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17
Divide the meatloaves, quinoa and watermelon slices among four dinner plates.
