Sage Quinoa Meatloaf on the Grill with Curried Acorn Squash

  • Author: Robyn


  • Aluminum loaf pan or grill friendly loaf pan
  • 1.25 lb ground sirloin
  • 1 cup quinoa
  • 3/4 cup milk
  • 1 egg
  • 1/2 cup chopped/grated pear
  • 1 bunch fresh sage
  • 1 tablespoon minced garlic
  • 1/2 cup chopped sweet onion
  • 1 tablespoon BBQ Rub (I used John Henry’s West Texas Cherry Chipotle Rub)
  • salt, pepper to taste

For the squash:

  • 1 acorn squash, sliced
  • 1 heaping tablespoon curry seasoning
  • 1 tablespoon brown sugar
  • Olive oil, to taste
  • salt, pepper


  • While most meatloaf recipes are made with bread crumbs, I substituted the bread crumbs with the cooked quinoa.
  • Cook the quionoa according to directions. For additional flavor, substitute the water for chicken broth.
  • Mix the beef with the quinoa and the rest of the ingredients. Take a little additional rub and sprinkle on the top. Add additional sage leaves on the top of the meatloaf.
  • Meanwhile, slice the acorn squash and drizzle with olive oil. Add the curry, brown sugar and sea salt.
  • Bake the meatloaf for about an hour on a medium heat grill for about an hour, or until the internal temp reaches 170 degrees.
  • Serve with hot sauce. You will love the sweet and savory taste of this meatloaf!

Healthy Electric Smoker Cookbook by GrillGirl Robyn

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