Turkey Quinoa Meatloaf
Ingredients:
1/3 cup quinoa, rinsed
2/3 cup water or chicken stock
1 tbsp. olive oil
1 small onion, finely chopped
1 carrot, grated
1 red bell pepper, finely chopped
2 cloves garlic, minced
2 lbs. ground turkey
2 tbsp. tomato paste
1/4 tsp. cayenne pepper
1 tsp. garlic powder
1 tsp. onion powder
2 tbsp. Worcestershire sauce
2 eggs
2 tsp. salt
1 tsp. pepper
2 tbsp. brown sugar
2 tsp. Worcestershire sauce
Directions:
1. Bring the quinoa and water or chicken stock 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. Heat an oven to 350° F.
3. Heat the olive oil in a skillet over medium heat. Stir in the onion, carrot and bell pepper, sauté 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. In a large bowl, stir the turkey, cooked quinoa, cooked veggies, tomato paste, cayenne, onion and garlic powder, 2 tablespoons Worcestershire, eggs, salt, and pepper until well combined. The mixture will be very moist. Shape into a loaf on a parchment or foil lined rimmed baking sheet.
5. Combine the brown sugar and 2 teaspoons Worcestershire in a small bowl. Rub the paste over the top of the meatloaf.
6. 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° F. Let the meatloaf cool for 10 minutes before slicing and serving.
