3 large organic, pasture-raised, or antibiotic-free eggs
1 tablespoon whole-grain mustard
2 teaspoons fine sea salt
1 teaspoon freshly ground black pepper
1 cup/160 g cooked quinoa
2 medium-size tomatoes, cut into 1/4-inch/0.65 cm dice
1 small carrot, shredded coarsley
1/2 medium-size red onion, cut into 1/4-inch/0.65 cm dice
1/4 cup/60 g grated Parmesan cheese (optional)
1 ½ pounds/680 g lean grass-fed ground beef, organic pork, organic turkey, or a combination
Preheat oven to 375°F/190°C. Oil a 9 by 5 by 3-inch/23 by 13 by 8 cm loaf pan.
In a large bowl, place the eggs, mustard, salt, and pepper, whisking to combine. Add the quinoa, tomatoes, carrot, onion, parsley, garlic, and cheese (if using). Add the meat, gently mixing and breaking up any clumps of quinoa until well combined.
Gently pack the mixture into the prepared loaf pan, without compressing the meat. Place the pan on a rimmed baking sheet and bake until an internal thermometer inserted into the center reads 165°F/75°C, about 1 hour and 20 minutes. Remove the meat loaf from the oven and let it rest, covered loosely with foil, 10 minutes. Slice the meat loaf and serve hot.