Turkey And Quinoa Meatloaf
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Looking for a lighter take on classic comfort food? This Turkey and Quinoa Meatloaf is moist, flavorful, and protein-packed—with the added bonus of quinoa in place of breadcrumbs. It’s a wholesome option that doesn’t sacrifice taste. 
Ingredients:
Image credit: Allrecipes
Ingredients:
- ¾ cup water
- ½ cup uncooked quinoa
- 1 teaspoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 1 (20 ounce) package ground turkey
- 1 tablespoon tomato paste
- 1 tablespoon hot pepper sauce (optional)
- 2 tablespoons Worcestershire sauce
- 1 egg
- 1½ teaspoons salt
- 1 teaspoon ground black pepper
- 2 tablespoons brown sugar
- 2 teaspoons prepared mustard
- ⅓ cup ketchup
- Preheat oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan.
- Bring water and quinoa to a boil in a saucepan. Reduce heat to low, cover, and simmer until quinoa is tender and water is absorbed, about 15 minutes. Set aside to cool.
- Heat olive oil in a skillet over medium heat. Sauté the onion and garlic until soft, about 5 minutes.
- In a large bowl, combine cooked quinoa, sautéed onion and garlic, ground turkey, tomato paste, hot pepper sauce (if using), Worcestershire sauce, egg, salt, and pepper. Mix until just combined.
- Press the turkey mixture into the prepared loaf pan.
- In a small bowl, mix brown sugar, mustard, and ketchup. Spread this glaze over the meatloaf.
- Bake for 50 to 60 minutes, or until the loaf is no longer pink in the center and a thermometer reads 165°F (74°C).
- Let rest for a few minutes before slicing and serving.
