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Bring a pot of water to a boil over high heat and graduallly add quinoa, while stirring. Lower heat and continue cooking quinoa until tender and water is absorbed, approximately 15 - 20 minutes. Remove from the heat and cool.
Heat olive oil in a skillet over medium heat. Add onion and cook, stirring until soft, 5 minutes.
Stir in garlic and cook 1 minute. Remove from the heat and cool.
Transfer mixture to a bowl and mix in ground chicken, cooked quinoa, tomato paste, 2 tablespoons Worcestershire sauce, hot sauce, egg, salt and pepper. Mix well.
Shape mixture into a loaf on a foil lined baking sheet.
Mix brown sugar with 2 teaspoons Worcestershire sauce and 1 teaspoon water in a small bowl and brush over the top of the meatloaf.
Bake in preheated oven to 350°F (180°C) for 50 minutes or until done.
Remove from the oven and cool for 10 minutes before slicing and serving.
Serve with a salad.
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