Skip to Content

Turkey Quinoa Meatloaf

Tender and bursting with flavor, this turkey quinoa meatloaf makes for a satisfying dinner that is sure to please even the pickiest palates.


Turkey quinoa meatloaf cut into slices on a plater

Quinoa Meatloaf, an Updated Spin on Classic Meatloaf!

This is the best meatloaf recipe that results in a healthier dish, without skimping on flavor. Mention the word “meatloaf” and chances are you’re likely to conjur strong feelings of one kind or another. Perhaps you are brought back to your childhood dining room and flooded with nostalgia. Or, maybe you cringe just a bit at its mention and are transported to your elementary school cafeteria. Meatloaf can be quite the polarizing dish, and I’ve found that, depending upon one’s individual experiences, you either love it or hate it.

Whatever meatloaf camp you may find yourself in, I am here to tell you that this turkey quinoa meatloaf is going to be one of the best (and best for you) that you’ve ever tasted and will either keep you or transport you to team meatloaf once and for all.

Ingredients laid out for Turkey Quinoa Meatloaf, onion, bell peppers, 2 eggs, spices, tomato paste, carrots brown sugar

How Do You Make Meatloaf with Turkey?

You may be wondering if ground turkey meat makes a good meatloaf. The answer to that question is an astounding “yes!” True, it isn’t as flavor-forward (read: fatty) as pork or beef, but this recipe has that perfect combo of ingredients that result in a loaf that is moist, flavorful, and gives all other meatloafs a serious run for their money. Packed with protein, low in fat, and made with easy ingredients you are likely to already have on hand, this is one one seriously tasty turkey meatloaf.

I discovered this Turkey and Quinoa Meatloaf many years ago when I was helping a friend clean up her diet. I’ve been tweaking the recipe little by little ever since and I believe it has finally been perfected. The basic ingredients you’ll need to make this simple meatloaf recipe for dinner tonight are:

  • Turkey and Quinoa - Both of these main meatloaf ingredients are packed with protein and complement each other perfectly. The quinoa acts as a mild binding agent, which results in a dense enough loaf ideal for slicing.
  • Onion, Garlic, Veggies - As I played with this recipe for meatloaf over the years, I discovered that by adding veggies into the meat before it cooks not only does it up the nutritional content of the dish, but the flavor as well. What’s more, your kids won’t even know those veggies are hiding inside.
  • Lots of Seasoning- It’s amazing how a well seasoned dish can really set itself apart from its bland counterparts. We added onion and garlic powder to this dish, along with cayenne for a kick, and worcestershire for a touch of umami.
onions, bell peppers and shredded carrots sautéed in a pan.
ground turkey, 2 raw eggs, cooked quinoa, spices and sautéed veggies in a bowl .
raw meatloaf on a baking sheet with a brown sugar Worcestershire glaze on it
warm turkey quinoa meatloaf on baking sheet just out of oven

How do You Cook Meatloaf in the Oven?

The thing I love about this turkey quinoa meatloaf in oven, is how weeknight friendly it is. Half the battle in making this meal is just ensuring your ground turkey is thawed out when it’s time to throw all the ingredients together. In fact, this dish is so simple to construct, you’re likely to assemble your mis en place before your oven reaches 350°F. Did I also mention this a meatloaf without breadcrumbs, making it GLUTEN FREE! Gotta love that right?

This recipe calls for two pounds of ground turkey (because one just didn’t seem like enough for leftovers) which results in a cooking time that takes about an hour. And while I’m usually all for those 30 minute meals, the simple prep this 2 lb meatloaf requires and tender, savory meal that result are well worth it!

Turkey Quinoa Meatloaf on a black plate

Tips for Making This Easy Meatloaf Recipe:

  1. Rinse your quinoa before boiling it. This process reduces the bitterness that can sometimes occur in cooked quinoa.
  2. Keep your cut onions on the small side. It’s true that the onions will shrink up significantly once they get cooked down, but the smaller the pieces, the better the loaf will stay together. The fact that small onion pieces are also well camouflaged from picky eaters is just an added bonus.
  3. Two words...meal prep! Many of the ingredients used in this better than good meatloaf recipe can be prepped ahead of time (quinoa, carrots, onion, garlic, etc., all of which will make throwing this turkey meatloaf into the oven come dinner time a breeze.
  4. Form your homemade meatloaf on a rimmed baking sheet covered in foil or parchment paper. Because it produces a lot of liquid (see photo above), if you bake the meatloaf in a loaf pan you will have to skim the fat off the surface of the loaf and the brown sugar topping won’t be as successful. Trust us on this one and use the parchment. (The speedy cleanup that results is another big time bonus).
  5. Last but not least, use a meat thermometer to test for doneness. This step will help ensure that you are not overcooking your dinner and results in a very moist meatloaf. Maybe even the best meatloaf you've ever had!
Turkey Quinoa Meatloaf sliced on a black plater
Turkey Quinoa Meatloaf sliced to see close up ingredients

Two Variations of This Meatloaf Recipe We’d Love to Try:

The thing I love about this turkey quinoa meatloaf is how truly versatile it is. I usually follow the recipe as I’ve shared it here, but I’ve got plans to try a few things out.

  • Turkey meatloaf muffins? How cute would it be to serve this recipe in individual portions? I’m doing it!
  • Wrapped in bacon. You heard me right. Who doesn’t love a good meatloaf wrapped in bacon? (Maybe you’ve never had one, but use your imagination on this one- it’s good!)

What to Serve With Meatloaf?

Our Roasted Cauliflower with Toasted Panko and Golden Raisinsor Parmesan Roasted Cauliflowerwould help make this meatloaf a more complete meal and also add one more veggie to the mix. You could also add these Herby Rhodes Rollsas a buttery, carby, and completely indulgent addition to this healthy dish, because it’s all about balance, right?

A slice of homemade meatloaf on a plate

Did You Love it?

If you make this turkey quinoa meatloaf we’d love to hear about it! Be sure to tag @themodernproper and #themodernproper on Instagram to share where you found the recipe. Happy cooking!

💌 Let's Stay Together

There are so many great ways to receive all of our latest recipes, meal tips, and inspiration.

Turkey Quinoa Meatloaf

  • Serves: 6
  • Prep Time:  15 min
  • Cook Time:  1 hr
  • Calories: 362


  • 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


  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.

Nutrition Info

  • Per Serving
  • Amount
  • Calories362
  • Protein35 g
  • Carbohydrates18 g
  • Total Fat17 g
  • Dietary Fiber2 g
  • Cholesterol166 mg
  • sodium988 mg
  • Total Sugars8 g

Turkey Quinoa Meatloaf

Questions & Reviews

Join the discussion below.

  • Sandy

    Can you substitute grount turkey for another type of ground meat? i.e. beef, pork, chicken


  • Brett

    Can I cook this in a meatloaf plan (with insert to keep from sitting in fat?

    There isn't much fat in ground turkey but a meatloaf pan should work.

  • Virginia

    Could farro be substituted for the quinoa?


  • Janet

    Can I freeze uncooked meatloaf?

    yes, make sure it's tightly wrapped then put in a freezer bag or freezer container. It should be ok for about 6 months.

  • james

    for those of us trying not to eat sugar, honey, agave, etc.
    is there an alternative you can suggest for a paste on top of the meatloaf to help give it a browned top.

    You can use golden monkfruit which is a zero calorie brown sugar replacement but will still give you the sweetness in the sauce.

  • Shanon

    Two 16 year olds are eating it up as I speak! Lol, I did not have fresh carrots, so I took pea and carrot (canned)half can drained LOL! and sautéed with the onion and garlic. Pretty good recipe, as I don’t like meatloaf, 👍🏼

    Thanks, so glad everyone loved it!

  • Jim

    Delicious mix of flavors. I had all the ingredients on hand (rare for a recipe), it went quickly (also rare) and came out delicious. It is a keeper.

    Thanks Jim, glad you enjoyed it!


    One of my favorite things to eat! I love it.
    Pro tip: you don't have to saute the vegetables first. I mince mine and throw everything together and it comes out great!

    Thanks Michele, we are so happy to hear you love this so much!

  • Becky

    I cooked it for the 50 mins and the temp was 180°… and after it rest for 10 it was still a mound of mush… so I baked for another 10 mins and then broiled for 3 . It was still super moist and I felt better about the “doneness”. The Flavor is amazing… I really liked the added Flavor on the top.
    My picky 8 year old who drowns everything in ketchup even said “it’s good even without ketchup!” Which is probably the biggest compliment one can get (although she had the ketchup ready on hand just in case).

    HAHA! So glad she enjoyed it even without ketchup. Always feel free to leave it in until it is up to correct temperature. You obviously resolved it, well done!

  • Anne

    Will make again. Enjoyed the spices.

    Thanks Anne!