Turkey and Quinoa Meatloaf

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Dinner

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Turkey and Quinoa Meatloaf

Prep 30 m

Cook 50 m

Ready In 80 m

5 Servings

259 Calories

Description

"I always found turkey meatloaf to be quite disappointing. The flavor is usually lacking as well as the texture. Well, I have developed this version that has a great texture and a surprisingly good flavor (my brother couldn't even tell that it wasn't beef)! The secret is the quinoa, which adds wonderful texture and is much nuttier than breadcrumbs. I hope you enjoy this recipe!"

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Ingredients

  1. 1/4 cup quinoa

  2. 1/2 cup water

  3. 1 teaspoon olive oil

  4. 1 small onion, chopped

  5. 1 large clove garlic, chopped

  6. 1 (20 ounce) package ground turkey

  7. 1 tablespoon tomato paste

  8. 1 tablespoon hot pepper sauce

  9. 2 tablespoons Worcestershire sauce

  10. 1 egg

  11. 1 1/2 teaspoons salt

  12. 1 teaspoon ground black pepper

  13. 2 tablespoons brown sugar

  14. 2 teaspoons Worcestershire sauce

  15. 1 teaspoon water

Direction

  1. Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Set aside to cool.

  2. Preheat an oven to 350 degrees F (175 degrees C).

  3. Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the garlic and cook for another minute; remove from heat to cool.

  4. Stir the turkey, cooked quinoa, onions, tomato paste, hot sauce, 2 tablespoons Worcestershire, egg, salt, and pepper in a large bowl until well combined. The mixture will be very moist. Shape into a loaf on a foil lined baking sheet. Combine the brown sugar, 2 teaspoons Worcestershire, and 1 teaspoon water in a small bowl. Rub the paste over the top of the meatloaf.

  5. Bake in the preheated oven until no longer pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let the meatloaf cool for 10 minutes before slicing and serving.

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