Preheat oven to 350° F. Line a baking sheet with tin foil and lightly grease with olive oil.
In a medium saucepan, bring the quinoa and water to a boil over high heat. Once boiling, reduce to low heat and simmer for 20 minutes, or until the water has been absorbed. Set aside to cool.
As the quinoa is cooking, heat olive oil in a large skillet over a medium heat. Sauté onion for about 5 minutes until softened and translucent. Add garlic and cook an additional minute.
In a large bowl, combine quinoa, onions and garlic, and remaining meatloaf ingredients. Gently mix to combine and shape mixture into a loaf shape on the baking sheet.
In a small bowl, combine the sauce ingredients. Using a basting brush, lightly brush the sauce over the meatloaf.
Bake for about 50 minutes, or until internal temperature reaches 160 degrees.
Allow to cool at least 10 minutes before serving.
High protein meatloaf with a home made sauce. Drizzle sauce over meatloaf and enjoy with asparagus for a perfect low carb meal.