Turkey and Quinoa Meatloaf
By á-10847
couple of issues some people are having: When making the recipe I used ground turkey which was a mixture of white and dark meat. This not only helped add flavor but it also added moisture that helped it to not become crumbly. Adding an extra egg is also a great way to bind it even more and hey! Extra protein! Secondly, this meatloaf is meant to be free-formed on a flat pan. Ground turkey and ground beef cook two different ways. Beef tends to give off a considerable amount of fat and a little juice making it ok (although not at all healthy) to cook it in a loaf pan soaking in its oils.... turkey and chicken on the other hand give off a lot of moisture and very little fat, so basically when you cook it in a loaf pan it is steaming and soaking in turkey water, making for a mushy fall-aparty (yes i made that word up) loaf. I hope this helps some of the future folk who make this recipe. ~drew
Ingredients
- Original recipe makes 5 servings .
- 1/4 cup quinoa
- 1/2 cup water
- 1 teaspoon olive oil
- 1 small onion, chopped
- 1 large clove garlic, chopped
- 1 (20 ounce) package ground turkey
- 1 tablespoon tomato paste
- 1 tablespoon hot pepper sauce
- 2 tablespoons Worcestershire sauce
- 1 egg
- 1 1/2 teaspoons salt
- 1 teaspoon ground black pepper
- 2 tablespoons brown sugar
- 2 teaspoons Worcestershire sauce
- 1 teaspoon water
Details
Preparation
Step 1
1.Bring the quinoa and water 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.Preheat an oven to 350 degrees F (175 degrees C).
3.Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir 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.Stir the turkey, cooked quinoa, onions, tomato paste, hot sauce, 2 tablespoons Worcestershire, egg, salt, and pepper in a large bowl until well combined. The mixture will be very moist. Shape into a loaf on a foil lined baking sheet. Combine the brown sugar, 2 teaspoons Worcestershire, and 1 teaspoon water in a small bowl. Rub the paste over the top of the meatloaf.
5.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 degrees F (70 degrees C). Let the meatloaf cool for 10 minutes before slicing and serving.
You'll also love
- Diabetic Banana Bread for Bread... 4.2/5 (26 Votes)
- Strawberry Vodka 4.4/5 (18 Votes)
- Bacon and Hash Brown Egg Bake 4.4/5 (18 Votes)
- Balsamic BBQ Sauce for Chicken,... 4.4/5 (19 Votes)
- Smoked Turkey Reubens 4.6/5 (9 Votes)
Review this recipe