Cheesy Meatloaf with Green Quinoa

1. 1

   Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.

2. 2

   Rinse the quinoa a few times in a fine mesh strainer.

3. 3

   Bring a medium pot of water to a boil.

4. 4

   Add the quinoa and cook until tender, 10 to 15 minutes.

5. 5

   Strain the quinoa and rinse under cold water, then set aside to drain and dry out.

6. 6

   Meanwhile, combine the spinach, cilantro and garlic in a food processor and pulse until finely chopped.

7. 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.

8. 8

   Combine the mixture well with your hands.

9. 9

   Whisk together the remaining 2 teaspoons Worcestershire with 2 teaspoons of the vinegar.

10. 10

    Divide and pat the meat mixture into four even 1-inch-thick football shapes.

11. 11

    Arrange on the prepared baking sheet.

12. 12

    Top each with 3 slices of tomato and drizzle with some of the Worcestershire-vinegar sauce.

13. 13

    Bake until the meatloaf reaches an internal temperature of 165 degrees F, 18 to 20 minutes.

14. 14

    Drizzle with more Worcestershire-vinegar sauce and top each with cheese and continue to bake until melted, about 2 minutes more.

15. 15

    Blot the bottom of each meatloaf on a paper towel to remove excess moisture.

16. 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.

17. 17

    Divide the meatloaves, quinoa and watermelon slices among four dinner plates.

* Per serving · 4 servings · Values may vary.