Turkey and Quinoa Meatloaf recipe
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Ingredients
- ¼ cup quinoa ½ cup water 1 teaspoon olive oil 1 small onion, chopped 1 large clove garlic, chopped 1 (20 ounce) package ground turkey 1 tablespoon tomato paste 1 tablespoon hot pepper sauce 2 tablespoons Worcestershire sauce 1 egg 1 ½ teaspoons salt 1 teaspoon ground black pepper 2 tablespoons brown sugar 2 teaspoons Worcestershire sauce 1 teaspoon water
Nutrition Info
- 259.3 caloriescarbohydrate: 15.2 gcholesterol: 120.8 mgfat: 11 gfiber: 1.1 gprotein: 25.3 gsaturatedFat: 2.7 gservingSize: -sodium: 967.6 mgsugar: 7.3 gtransFat: : -unsaturatedFat: : -
Directions Turkey and Quinoa Meatloaf
Directions
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Bring the quinoa and 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 an oven to 350 degrees F (175 degrees C).
Heat the olive 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.
Stir the turkey, cooked quinoa, onions, tomato paste, hot sauce, 2 tablespoons Worcestershire, 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. Combine the brown sugar, 2 teaspoons Worcestershire, and 1 teaspoon water in a small bowl. Rub the paste 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.