Turkey Quinoa Meatloaf

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.

Ingredients:

Quinoa:

  • 1/4 cup quinoa
  • 1/2 cup water

Meatloaf:

  • 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)

Rub:

  • 2 Tbsp brown sugar (or just 1 if you prefer)
  • 2 tsp Worcestershire sauce
  • 1 tsp water
  • 1 tsp ketchup

Directions:

  1. 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.
  2. Preheat oven to 350.
  3. 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.
  4. 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).
  5. Combine brown sugar, Worcestershire, ketchup, and water in small bowl and rub over the top of the meatloaf.
  6. 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!

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