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Turkey Quinoa Meatloaf

Turkey quinoa meatloaf cut into slices on a plater
  • Serves:  6
  • Prep Time:  15 min
  • Cook Time:  1 hr

Ingredients

  • ⅓ cup quinoa, rinsed
  • ⅔ cup chicken stock (or water)
  • 1 tablespoon extra-virgin olive oil
  • 1 small onion, finely chopped
  • 1 medium carrot, grated
  • 1 red bell pepper, finely chopped
  • 2 cloves garlic, minced
  • 2 pounds ground turkey
  • 2 tablespoons tomato paste
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 large eggs, beaten
  • 2 teaspoon kosher salt
  • 1 teaspoon freshly cracked black pepper
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons brown sugar

Method

  1. In a small saucepan set over medium-high heat, combine the quinoa and chicken stock. Bring to a simmer, then reduce the heat to medium-low, cover, and cook until the quinoa is tender, and the stock has been absorbed, about 15 to 20 minutes. Remove from heat.

  2. Preheat the oven to 350° F with a rack in the center position. Line a large rimmed sheet pan with parchment paper.

  3. Heat the olive oil in a large skillet over medium heat. Once the oil is glistening, add in the onion, carrot, and bell pepper and cook, stirring, until the onion is softened and translucent, about 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute more. Remove from heat.

  4. In a large bowl, combine the turkey, cooked quinoa, cooked veggies, tomato paste, cayenne, garlic powder, onion powder, eggs, salt, pepper, and 2 tablespoons of the Worcestershire sauce. Mix well, then with wet hands, form the mixture into a loaf on the prepared sheet pan.

  5. In a small bowl, combine the brown sugar and remaining 1 tablespoon of the Worcestershire sauce. Spread the mixture over the top of the meatloaf.

  6. Bake for about 50 minutes, or until the internal temperature of the meatloaf reads 165° F with a meat thermometer.

  7. Let the meatloaf cool for 10 minutes before slicing and serving.