Gluten-Free Turkey Quinoa Meatloaf
Ready In: 1 hr 5 mins
Serves: 8
Ingredients
- 3 tablespoons becel buttery taste margarine
- 10 ounces cremini mushrooms or 10 ounces white mushrooms, finely chopped
- 1 medium zucchini, finely chopped
- 1⁄2 cup sweet onion, finely chopped
- 1 lb lean ground turkey
- 1⁄2 cup quinoa, cooked according to package directions (about 1 cup cooked)
- 4 slices gluten-free sandwich bread, processed into crumbs
- 1 cup no-salt-added tomato sauce, divided
- 1 large egg
- 1⁄2 teaspoon fresh ground black pepper
- 1 tablespoon firmly packed dark brown sugar
- 1⁄4 teaspoon salt
Directions
- Preheat oven to 375°F (176°C).
- Melt margarine in large nonstick skillet and cook mushrooms, zucchini and onion, stirring occasionally until vegetables are starting to brown and tender, about 8 minutes. Let cool.
- Combine mushroom mixture with ground turkey, cooked quinoa, bread crumbs, 1/2 cup (125 mL) tomato sauce, egg and pepper.
- Form mixture into loaf and arrange in shallow roasting pan. Bake 40 minutes.
- Blend remaining tomato sauce, brown sugar and salt in small bowl.
- Brush top of loaf with tomato mixture and return to oven until meatloaf is thoroughly cooked, about 8 minutes.
- Recipe tip: Cut the meatloaf into single-portion servings and store in plastic bags or containers to pack for lunch or prepare in a hurry.
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