Last night I made my least visually attractive meal yet but one of my most delicious. A front cover for the foodie magazines it was not, but oh my goodness it was so yummy. I almost didn’t post it on here because I didn’t think I’d be able to take an appetizing photo, but lucky for me (and you!) I made it work.
This flavorful meatloaf is made with lean ground turkey and quinoa, making it healthier than your traditional meatloaf and loaded with stay-full protein. I modified the original recipe based on some of the reviews and it turned out perfect! I highly recommend trying out this recipe. It takes about 1.5 hours or so from start to finish (most is hands-off baking time) so bare that in mind, but trust me when I say it is worth the wait!
Note: The key to a successful turkey meatloaf is not cooking it in a loaf pan, but rather forming it into a loaf shape and cooking it on a flat pan. As turkey cooks it releases a lot of liquid and using a loaf pan causes that liquid to stay in the pan and make your final product soggy and unappetizing.
- 1/4 cup quinoa
- 1/2 cup water
- 1 tsp olive oil
- 1 small onion, chopped
- 1 large clove garlic, minced
- 1 (20 oz) package ground turkey
- 2 Tbsp ketchup
- 2 Tbsp Worcestershire sauce
- 2 eggs
- 1 .5 tsp salt
- 1 tsp ground black pepper
- 1/8 cup shredded cheddar cheese (optional)
- 2 Tbsp brown sugar (or just 1 if you prefer)
- 2 tsp Worcestershire sauce
- 1 tsp water
- 1 tsp ketchup
- Bring the quinoa and water to a boil in a small sauce pan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed (about 15-20 minutes), then set aside to cool.
- Preheat oven to 350.
- Heat olive oil in skillet over medium heat. Stir in onion and cook until it becomes soft and translucent, stirring so it doesn’t burn (about 5 minutes). Add garlic and cook another minute, then remove from heat to cool.
- Stir the turkey, cooked quinoa, onions, garlic, ketchup, Worcestershire, eggs, cheese (if you choose to use it), salt and pepper in a large bowl until well combined. Shape the loaf as best you can on a foil-lined baking sheet…it wont be pretty – the consistency is wet and your “loaf” will be fairly flat but that’s fine (like I said, this recipe wins the prize for taste, not aesthetics).
- Combine brown sugar, Worcestershire, ketchup, and water in small bowl and rub over the top of the meatloaf.
- Bake until no longer pink in center, about 50 minutes (meat thermometer should read at least 160). Let cool about 10 minutes before slicing and serving. Enjoy!