Turkey and Quinoa Meatloaf |
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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 5 |
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I always found turkey meatloaf to be quite disappointing. The flavor is usually lacking as well as the texture. Well, I have developed this version that has a great texture and a surprisingly good flavor (my brother couldn't even tell that it wasn't beef)! The secret is the quinoa, which adds wonderful texture and is much nuttier than breadcrumbs. I hope you enjoy this recipe! Ingredients:
1/4 cup quinoa |
1/2 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 1/2 teaspoons salt |
1 teaspoon ground black pepper |
2 tablespoons brown sugar |
2 teaspoons worcestershire sauce |
1 teaspoon water |
Directions:
1. 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.
2. Preheat an oven to 350 degrees F (175 degrees C).
3. 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.
4. 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.
5. 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.
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