Prep 30 mins
Cook 50 mins
This turkey meatloaf has great texture and a surprisingly good flavor. The secret is the quinoa! A wonderful recipe for anyone wanting to eat gluten-free.
- 1⁄4 cup quinoa
- 1⁄2 cup water
- 1 teaspoon grapeseed oil
- 1 small onion, chopped
- 1 large garlic clove, minced
- 1⁄2 cup zucchini, shredded
- 1⁄2 cup yellow pepper, diced
- 1 lb ground turkey
- 2 1⁄2 teaspoons tomato paste
- 1 1⁄2 tablespoons Worcestershire sauce
- 1 egg
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 1⁄2 teaspoons Worcestershire sauce
- 1⁄2 cup ketchup
- Bring the quinoa and 1/2 cup of 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 oven to 350 degrees F (175 degrees C).
- Heat the 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.
- Mix the turkey, cooked quinoa, onions, garlic, zucchini, yellow peppers, tomato paste, 1 1/2 tablespoons Worcestershire sauce, 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 or place into a loaf pan. Combine the 1 1/2 teaspoons Worcestershire sauce, and 1/2 cup of ketchup in a small bowl. Rub the ketchup mixture 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. Bon Appétit!
I just made this tonight and both of my teen-aged sons loved it. In fact one was surprised it was homemade! I omitted the salt, the topping of W. sauce and ketchup, and forgot the egg. Excellent!