Description
This Turkey Quinoa Meatloaf recipe is a healthy, protein-packed twist on the classic meatloaf. Featuring lean ground turkey combined with nutrient-rich quinoa and a medley of sautéed vegetables, it offers a flavorful and moist dish perfect for a nourishing family dinner. The savory glaze made with brown sugar and Worcestershire sauce adds a delightful balance of sweet and tangy on top, enhancing every bite.
Ingredients
Scale
Quinoa
- ⅓ cup quinoa, rinsed
- ⅔ cup chicken stock (or water)
Vegetables and Aromatics
- 1 tablespoon extra-virgin olive oil
- 1 small onion, finely chopped
- 1 medium carrot, grated
- 1 red bell pepper, finely chopped
- 2 cloves garlic, minced
Main Ingredients
- 2 pounds ground turkey
- 2 tablespoons tomato paste
- ¼ teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 large eggs, beaten
- 2 teaspoons kosher salt
- 1 teaspoon freshly cracked black pepper
- 3 tablespoons Worcestershire sauce
- 2 tablespoons brown sugar
Instructions
- Cook Quinoa: In a small saucepan over medium-high heat, combine the rinsed quinoa and chicken stock. Bring to a simmer, then reduce heat to medium-low, cover, and cook until the quinoa is tender and the liquid is absorbed, about 15 to 20 minutes. Remove from heat and set aside.
- Sauté Vegetables: Preheat the oven to 350°F with a rack in the center. Heat olive oil in a large skillet over medium heat. Add chopped onion, grated carrot, and red bell pepper. Cook while stirring until the onion is softened and translucent, about 5 minutes. Stir in minced garlic and cook for about 1 more minute until fragrant. Remove from heat.
- Combine Meatloaf Mixture: In a large bowl, combine ground turkey, cooked quinoa, sautéed vegetables, tomato paste, cayenne pepper, garlic powder, onion powder, beaten eggs, kosher salt, black pepper, and 2 tablespoons of Worcestershire sauce. Mix everything well until thoroughly combined.
- Shape Loaf: With wet hands, form the meat mixture into a loaf shape directly on a parchment-lined rimmed sheet pan.
- Prepare Glaze and Apply: In a small bowl, mix brown sugar with the remaining 1 tablespoon of Worcestershire sauce. Spread this glaze evenly over the top of the meatloaf.
- Bake Meatloaf: Bake the meatloaf in the preheated oven for about 50 minutes, or until a meat thermometer inserted into the center reads 165°F.
- Rest and Serve: Remove from oven and let rest for 10 minutes before slicing and serving to allow juices to redistribute.
Notes
- Rinsing quinoa before cooking removes its natural bitter coating called saponin.
- Using wet hands to shape the meatloaf prevents the mixture from sticking.
- Ensure the internal temperature reaches 165°F for safe consumption of ground turkey.
- This meatloaf can be made ahead and refrigerated for up to 2 days before baking.
- Leftovers can be stored in an airtight container in the fridge for 3-4 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 slice (1/6th of meatloaf)
- Calories: 320
- Sugar: 5g
- Sodium: 580mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 110mg
