Millet Meatloaf

Gluten and dairy free.

Perfect leftover for the next day lunch. Serve with a green salad or fresh cut vegetables.

  • 3/4 cup millet
  • 1 1/2 cup filtered water
  • 2 organic eggs
  • 1 onion, finely chopped
  • 1 lb organic lean ground beef
  • 1 lb organic ground chicken or turkey
  • 1/4 cup fresh parsley or 2 tbsp dry parsley
  • 2 tsp cinnamon
  • 1 tsp ground allspice
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 2 tbsp freshly squeezed lemon juice
  1. Preheat oven to 350F.

    Add millet to the water in a saucepan. Cook millet by following the instructions from the package. Add to a big bowl.

  2. In the same bowl, add all the other ingredients and mix well together by using a fork or clean hands.
  3. Line a large loaf pan with a parchment paper. Add the meatloaf in the pan. Brush or spray lightly with olive oil.
  4. Bake in preheated oven for about 45 minutes or until a meat thermometer inserted in the centre of the loaf registers an internal temperature of 175F (80C).
Cooktime: 45 minutes Serves: 6 Calories: 202