Turkey and Quinoa Meatloaf

Quick Benefits

Turkey and Quinoa Meatloaf is a healthier twist on the classic beef meatloaf, providing a delicious and nutritious option for families. The quinoa adds a wonderful texture and nutty flavor to the meatloaf, making it moist without the need for breadcrumbs. The combination of turkey, quinoa, and a savory blend of seasonings makes this meatloaf flavorful and satisfying while keeping it lean and packed with protein. It’s an easy-to-make, protein-rich meal that’s perfect for a weeknight dinner.

Essential Ingredients

• ½ cup water: Used to cook the quinoa.
• ¼ cup quinoa: The star ingredient that provides texture and a nutty flavor, replacing breadcrumbs.
• 1 teaspoon olive oil: For sautéing the onions and garlic, adding richness.
• 1 small onion, chopped: Adds sweetness and depth to the meatloaf.
• 1 large clove garlic, chopped: Provides a fragrant, savory base for the meatloaf.
• 2 tablespoons brown sugar: Adds a touch of sweetness to balance the savory flavors.
• 2 teaspoons Worcestershire sauce: Provides umami and depth to the flavor.
• 1 teaspoon water: To mix with the brown sugar and Worcestershire sauce for the glaze.
• 1 (20 ounce) package ground turkey: The main protein source for the meatloaf.
• 1 egg: Acts as a binder for the meatloaf mixture.
• 2 tablespoons Worcestershire sauce: Adds more savory flavor to the meat mixture.
• 1 tablespoon tomato paste: Gives a rich, concentrated tomato flavor.
• 1 tablespoon hot pepper sauce: Adds a little heat to the meatloaf.
• 1 ½ teaspoons salt: Balances the flavors and enhances the taste.
• 1 teaspoon ground black pepper: Adds a bit of heat and depth to the mixture.

Preparation Steps

1. Cook the quinoa: Bring ½ cup water and quinoa to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer for 15 to 20 minutes until the quinoa is tender and the water has been absorbed. Set aside to cool.
2. Prepare the onion and garlic: Preheat the oven to 350°F (175°C). Line a baking sheet with foil. Heat olive oil in a skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Add the garlic and cook for another minute. Remove from heat and allow to cool slightly.
3. Make the brown sugar paste: In a small bowl, mix the brown sugar, Worcestershire sauce, and 1 teaspoon of water to form a paste.
4. Mix the meatloaf: In a large bowl, combine the ground turkey, cooked quinoa, sautéed onion and garlic, egg, Worcestershire sauce, tomato paste, hot pepper sauce, salt, and pepper. The mixture will be moist. Shape it into a loaf and place it on the prepared baking sheet.
5. Top with glaze: Spread the brown sugar paste evenly over the top of the meatloaf.
6. Bake the meatloaf: Bake in the preheated oven for about 50 minutes, or until the meatloaf is no longer pink in the center. An instant-read thermometer should read at least 165°F (74°C). Let the meatloaf cool for 10 minutes before slicing and serving.

Health Benefits

Turkey and Quinoa Meatloaf is a lean and protein-packed dish. The turkey provides a good source of protein, which is essential for muscle repair and overall body function. The quinoa adds fiber and essential nutrients, making the dish more filling and nutritious. By using turkey instead of beef, the dish is lower in fat while still being rich in flavor. The addition of garlic, onions, and Worcestershire sauce brings antioxidants and a boost of flavor without adding extra calories.

Serving Suggestions

Turkey and Quinoa Meatloaf pairs well with a variety of sides. Serve it with roasted vegetables, mashed sweet potatoes, or a simple side salad for a well-balanced meal. It also goes perfectly with a side of steamed broccoli or green beans. For an extra dose of flavor, drizzle the meatloaf with a bit of extra hot sauce or serve it with a dollop of low-fat yogurt or sour cream.

Creative Variations

• Gluten-Free Option: This recipe is already gluten-free, but you can add extra flavor by mixing in some herbs like thyme or rosemary into the turkey mixture.
• Spicy Meatloaf: Add more hot pepper sauce or include some finely chopped jalapeños or red pepper flakes to increase the heat level.
• Cheese Lovers: Add some shredded mozzarella or cheddar cheese into the meat mixture for a cheesy twist.
• Vegetarian Version: Replace the ground turkey with lentils or mushrooms to make a vegetarian meatloaf that’s equally hearty and flavorful.

Storage Tips

Leftover Turkey and Quinoa Meatloaf can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place slices of the meatloaf in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through. You can also freeze the meatloaf for up to 3 months. Wrap it tightly in plastic wrap and foil before freezing, and when ready to eat, let it thaw in the refrigerator and reheat in the oven.

Pro Tips

• Keep it Moist: Don’t overmix the meatloaf mixture to prevent it from becoming tough. Mix it just until everything is combined.
• Resting Time: Allow the meatloaf to rest for a few minutes before slicing. This helps the juices redistribute and keeps the meatloaf moist.
• Use a Thermometer: To ensure the meatloaf is cooked thoroughly and safely, use an instant-read thermometer. It should read at least 165°F (74°C) in the center.

Frequently Asked Questions

Can I use ground chicken instead of turkey?
Yes, ground chicken can be used in place of ground turkey. Just make sure to check the texture, as ground chicken can sometimes be a bit drier than turkey.

Can I use quinoa leftovers for this recipe?
Yes, leftover quinoa can easily be substituted for the cooked quinoa in this recipe. Just make sure it’s already cooled before adding it to the meat mixture.

Can I make this meatloaf ahead of time?
Yes, you can prepare the meatloaf mixture ahead of time, cover it, and refrigerate it for up to 24 hours before baking. You can also freeze the uncooked meatloaf for up to 3 months.

How can I make the meatloaf firmer?
If you prefer a firmer meatloaf, you can add a small amount of breadcrumbs to the mixture. Just be aware that adding breadcrumbs will change the texture and make it less gluten-free.

Print