Description

This Turkey Quinoa Meatloaf recipe is a healthy twist on the classic comfort food, combining lean ground turkey with nutrient-packed quinoa and flavorful vegetables. Enhanced with spices and a tangy Worcestershire glaze, this meatloaf is baked to perfection, offering a moist and savory meal that’s perfect for family dinners.

Ingredients

Scale

Grains and Liquids

⅓ cup quinoa, rinsed
⅔ cup chicken stock (or water)
1 tablespoon extra-virgin olive oil

Vegetables and Aromatics

1 small onion, finely chopped
1 medium carrot, grated
1 red bell pepper, finely chopped
2 cloves garlic, minced

Main Protein and Binders

2 pounds ground turkey
2 large eggs, beaten

Seasonings and Sauces

2 tablespoons tomato paste
¼ teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
3 tablespoons Worcestershire sauce
2 tablespoons brown sugar

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Instructions

Cook Quinoa: In a small saucepan set over medium-high heat, combine the rinsed quinoa and chicken stock. Bring to a simmer, then reduce heat to medium-low, cover, and cook for about 15 to 20 minutes until the quinoa is tender and the liquid is absorbed. Remove from heat and set aside.
Preheat Oven: Preheat your oven to 350° F and position a rack in the center. Line a large rimmed sheet pan with parchment paper to prepare for baking the meatloaf.
Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Once the oil is shimmering, add the chopped onion, grated carrot, and red bell pepper. Cook while stirring for about 5 minutes until the onion is softened and translucent. Stir in minced garlic and cook for an additional minute until fragrant. Remove from heat.
Combine Meatloaf Mixture: In a large bowl, mix together ground turkey, cooked quinoa, sautéed vegetables, tomato paste, cayenne pepper, garlic powder, onion powder, beaten eggs, kosher salt, freshly cracked black pepper, and 2 tablespoons of Worcestershire sauce. Mix thoroughly to combine all ingredients evenly.
Shape Meatloaf: With wet hands to prevent sticking, form the meat mixture into a loaf shape directly on the prepared sheet pan.
Prepare Glaze: In a small bowl, combine the brown sugar and the remaining 1 tablespoon of Worcestershire sauce. Spread this glaze evenly over the top of the meatloaf.
Bake: Place the meatloaf in the oven and bake for about 50 minutes. Use a meat thermometer to ensure the internal temperature reaches 165° F, confirming it is fully cooked.
Rest and Serve: Remove the meatloaf from oven and let it cool for 10 minutes before slicing and serving. This rest time helps retain moisture and makes slicing easier.

Notes

For a spicier meatloaf, increase the cayenne pepper slightly according to taste.
Use chicken stock for more flavor or water for a lighter option.
Wetting your hands helps to shape the meatloaf without it sticking to your skin.
Allowing the meatloaf to rest before slicing helps keep it moist and makes for cleaner slices.
Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.

Nutrition

Serving Size: 1 slice (approx. 1/6 of meatloaf)
Calories: 320
Sugar: 5g
Sodium: 550mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 3g
Protein: 35g
Cholesterol: 110mg