Turkey Quinoa Meatloaf


Meatloaf is not typically one of those things I like to eat. Something about it, and the word meatloaf… Just has a bad connotation for me for some reason. However, my dear husband LOVES it. In the spirit of compromise and keeping it slightly healthier, I found this recipe a few years back. It’s become my go-to meatloaf recipe and is another easy make-ahead meal! Nice for fall-like weather and these dog days of summer.

For the meatloaf:
1/4 cup quinoa
1/2 cup water or chicken broth
1 tsp olive oil
1 small onion, chopped
1 large clove garlic, chopped
1 (20 ounce) package ground turkey
1 tbsp tomato paste
1 tbsp Sriracha
2 tbsps Worcestershire sauce
1 egg
1 1/2 tsps salt
1 tsp ground black pepper
For the topping:
2 tbsps brown sugar
2 tsps Worcestershire sauce
1 tsp water

Preheat oven to 350 degrees Fahrenheit and line a loaf pan with parchment or foil. 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 liquid has been absorbed, about 15 to 20 minutes. Set aside to cool.

Next, mix up your topping. It tastes pretty similar to the traditional ketchup topping you put on regular meatloaf, but a bit runnier and helps seal in some moisture. In a small bowl, whisk together the brown sugar, Worcestershire, and water. Set aside.

Heat olive oil in a medium skillet. Add onion, cooking just until translucent, then add garlic to the pan. Cook for another minute or two.

Now the fun part! Throw the onion/garlic mix, quinoa, and all the rest of your ingredients in a bowl…

And mix it up thoroughly. I like to use my (well cleaned) hands to ensure everything gets nice and melded together. Then dump the whole kit n’ caboodle into your prepared loaf pan, spreading evenly.
*Note: some reviews of the recipe I used complained about the meatloaf turning out dry when using a loaf pan and recommended simply shaping the mixture into a loaf shape on a baking sheet… I’ve never had this problem. Do what you wish. šŸ˜‰*

Then drizzle your sauce/paste evenly over the top…

Pop into the oven for 45-50 minutes, or until no longer pink in the center.

Let the juices rest for about 10 minutes before slicing and serving! A light, healthy dinner the whole family is sure to enjoy šŸ˜„

Recipe from All Recipes


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