Quinoa Meatloaf, w/ Mushroom Wine Sauce .. (Not sure if you can use tofu or veggie meat to replace for Vegan?)

2lbs. Organic Ground Turkey or Bison (or vegan substitute)

2 Large Organic Eggs (or egg substitute)

4 Tbsp. Smart Balance Butter

1 Tbsp. Chicken or Vegetable Bouillon 

1 Medium Organic Onion, chopped

1 Organic Zucchini, diced

1 Pkg. Organic Wild Mushrooms, sliced

2 Cloves of Organic Garlic, chopped

1 1/3 Cup Quinoa

10 Sprigs of Fresh Sage

1 Tbsp. Worcestershire

1 Tbsp. Whole Grain Mustard

1 Cup of White or Marsala Wine

3 Cups of Water

Salt & Pepper

Meatloaf:

Put the Quinoa, bouillon, and Water in a saucepan. Bring to boil and cook on Medium for about ten minutes or until water is evaporated and Quinoa is soft.

When quinoa has cooled place in large bowl with turkey/bison (or vegan alternative), onion, garlic, eggs, zucchini, 1/2 of the mushrooms, Worcestershire, whole grain mustard, and season with salt & pepper.  Cut 5 sage leaves into small pieces and also add, fold the mixture together until fully mixed.  Add to greased cooking pan and add to a 350 degree oven for 40 minutes.  Bake until browned on top. (If the meat has browned on the sides but not the top broil for 5 minutes.

Sauce:

In separate pan add smart balance butter, remaining Sage (uncut),  mushrooms, and salt & pepper.  Saute for 5 minutes over meduim heat, add wine and reduce for 5 minutes, remove sage sprigs, top lightly on sliced & plated meatloaf.

This is great for kids to, the wine alcohol reduces to an insignificant amount, or don't even add it!

OPTIONAL TIPS:  Form meatloaf to the baking pan, remove and 'fry' all sides with a bit of olive oil and garlic in a frying pan to seal in juices.  Put back in baking pan and bake for specified time.  Also cover with aluminum foil while baking, then remove 5 minutes before finished and broil!