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Ingredients
| quinoa: 1/4 cup |
| water: 1/2 cup |
| olive oil: 1 tsp |
| onions (chopped): 1/4 cup |
| garlic: 1 clove |
| ground turkey: 20 oz |
| canned tomato paste: 1 Tbl |
| tomato sauce: 1 Tbl |
| worcestershire sauce: 2 Tbl |
| eggs: 1 |
| sea salt: 1 1/2 tsp |
| black pepper: 1 tsp |
| light brown sugar (packed): 2 Tbl |
| worcestershire sauce: 2 Tbl |
| water: 1 tsp |
Turkey and Quinoa Meatloaf
Credit: allrecipes.com
User rating:
-
Prep Time
30 min -
Cook Time
50 min -
Servings
5 serving(s)
Tags
- 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.
- Preheat an oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- 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.