Veggie Meatloaf

This was an experiment which came out pretty good.  You can tweak the amounts as necessary.

I used the quinoa in lieu of breadcrums.  It worked well at absorbing the moisture, and adds a nice, healthy kick vs. breadcrumbs.  The quinoa was not fully cooked, so you may want to par-boil


Ingredients:
1 lb ground beef
1 lb ground pork
2 hot italian sausage links, casing removed
4 medium carrots, shredded
2 medium parsnips, shredded
2 celery stalks, chopped medium-fine
1/2 yellow or red bell pepper, chopped medium-fine
1 medium red onion, chopped medium-fine
4 cloves garlic, chopped medium-fine
3 eggs, whisked
1/8 cup quinoa
Salt
Pepper
Olive Oil

Directions:
Take all of the vegetables and sautee until soft, about 15 minutes.  Allow to cool.

Mix all ingredients gently and place into two loaf pans.  Bake at 375 for about 45 minutes, until the internal temperature reaches at least 165 degrees.

Serve with vegetables, potatoes, etc.  We made a light mushroom cream sauce which was delicious.