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Turkey Quinoa Meatloaf

By quardart_seisey • Added over 1 year ago • Updated 2 days ago

Easy Dinner Prep: mins Cook: mins Total: mins Serves

Ingredients (for serving)

0.33 cup Quinoa, Rinsed
0.67 cup Chicken Stock
1.0 tbsp Extra Virgin Olive Oil
1.0 piece Small Onion, Finely Chopped
1.0 piece Medium Carrot, Grated
1.0 piece Red Bell Pepper, Finely Chopped
2.0 clove Garlic, Minced
2.0 lb Ground Turkey
2.0 tbsp Tomato Paste
0.25 tsp Cayenne Pepper
1.0 tsp Garlic Powder
1.0 tsp Onion Powder
2.0 piece Large Eggs, Beaten
2.0 tsp Kosher Salt
1.0 tsp Freshly Cracked Black Pepper
3.0 tbsp Worcestershire Sauce
2.0 tbsp Brown Sugar

Note: Items with are common pantry items.

Nutrition Estimates (*estimated per serving)

2193.0

Calories

268.7g

Protein

72.1g

Carbs

88.7g

Fat

5.2g

Fiber

44.4g

Sugar

6.0mg

Sodium

Nutrition information is estimated based on ingredient data and will vary depending on preparation methods, portion size, and specific brands used.

Instructions

In a small saucepan set over medium-high heat, combine the quinoa and chicken stock. Bring to a simmer, then reduce the heat to medium-low, cover, and cook until the quinoa is tender, and the stock has been absorbed, about 15 to 20 minutes. Remove from heat.

Preheat the oven to 350° F with a rack in the center position. Line a large rimmed sheet pan with parchment paper.

Heat the olive oil in a large skillet over medium heat. Once the oil is glistening, add in the onion, carrot, and bell pepper and cook, stirring, until the onion is softened and translucent, about 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute more. Remove from heat.

In a large bowl, combine the turkey, cooked quinoa, cooked veggies, tomato paste, cayenne, garlic powder, onion powder, eggs, salt, pepper, and 2 tablespoons of the Worcestershire sauce. Mix well, then with wet hands, form the mixture into a loaf on the prepared sheet pan.

In a small bowl, combine the brown sugar and remaining 1 tablespoon of the Worcestershire sauce. Spread the mixture over the top of the meatloaf.

Bake for about 50 minutes, or until the internal temperature of the meatloaf reads 165° F with a meat thermometer.

Let the meatloaf cool for 10 minutes before slicing and serving.

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