Turkey Quinoa Meatloaf

It’s Sunday Funday and today’s theme is quinoa.  Quinoa is an ingredient I have in my pantry but rarely use, so I was glad for the push to use it again! 

Today’s recipe was a healthier version of meatloaf!  Turkey took the place of the beef/pork mixture and quinoa took the place of breadcrumbs! 

This one was a hit with the whole family.  It is flavorful and filling and makes a large loaf.   This one is a keeper.

Look here for more quinoa recipes:

• Quinoa Chia Multiseed Bread from Cook with Renu
• Rustic Multigrain Bread from Karen's Kitchen Stories
• Mediterranean Quinoa Salad from A Day in the Life on the Farm
• Vegetable Quinoa Upma from Sneha’s Recipe
• Turkey Quinoa Meatloaf from Amy's Cooking Adventures
• Copycat Trader Joe’s Lemon Chicken and Arugula Salad from Palatable Pastime
• Quinoa Tangerine Salad from Mayuri’s Jikoni

Recipe note:

You can finely mince all the vegetables by hand if you prefer.  I like to roughly chop them and let a food processor do the hard work.  A fine mince helps the veggies incorporate more evenly and helps the loaf hold together.

Turkey Quinoa Meatloaf

Adapted from The Modern Proper

Quinoa

⅓ cup quinoa, rinsed

⅔ cup water

1 chicken bullion cube

Vegetables

1 tablespoon olive oil

1 small onion, roughly chopped

2 carrots, roughly chopped

2 stalks celery, roughly chopped

1 red bell pepper, roughly chopped

2 cloves garlic, smashed

2 tablespoons tomato paste

2 tablespoons worcestershire sauce

Salt & pepper

Meat

2 pounds ground turkey

2 eggs

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon ground cayenne pepper

Salt & pepper

Glaze

2 tablespoons brown sugar

2 teaspoon worcestershire sauce

Cook the quinoa in water with the bullion cube according to package instructions.  Set aside to cool slightly.

Meanwhile, start the vegetables.  Place the roughly chopped vegetables and garlic in the bowl of a food processor and pusle until all vegetables are evenly minced.  

Heat the oil in a skillet over medium heat.  Add the minced vegetables and cook until soft, about 5 minutes.  Season with salt and pepper, then stir in the tomato paste and worcestershire sauce and cook for another minute.  Set aside to cool.

Preheat oven to 350 degrees F and line a baking sheet with parchment or a silicone baking mat.

Place the quinoa, vegetables, turkey, eggs, garlic powder, onion powder, cayenne, salt and pepper in a bowl.  Stir until well combined.

Shape the meat into a loaf shape on the prepared baking sheet.

Whisk together the glaze ingredients and rub over the surface of the meatloaf.

Bake in the preheated oven for 50-60 minutes or until the center reaches 165 degrees F.  Allow the meatloaf to set for 10 minutes prior to slicing and serving.