A little heart-healthy olive oil, low-fat ground turkey, and a secret weapon: Quinoa! It adds wonderful texture and a nutty flavor that breadcrumbs just can’t touch.
Makes 5 servings
Prep: 30 minutes
Cook: 50 minutes
- 40 gr or ¼ cup quinoa
- 120 ml or ½ cup water
- 5 ml or 1 teaspoon olive oil
- 1 small onion, chopped
- 1 large clove garlic, chopped
- 570 gr or 1 (20 ounce) package ground turkey
- 15 gr or 1 tablespoon tomato paste
- 15 ml or 1 tablespoon hot pepper sauce
- 30 ml or 2 tablespoons Worcestershire sauce
- 1 egg
- 9 gr or 1½ teaspoons salt
- 2 gr or 1 teaspoon ground black pepper
- 25 gr or 2 tablespoons brown sugar
- 10 ml or 2 teaspoons Worcestershire sauce
- 5 ml or 1 teaspoon water
- 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.
- Preheat an oven to 175° C or 350° F.
- 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.
- 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.
- 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 70° C or 160° F.
- Let the meatloaf cool for 10 minutes before slicing and serving.
Note: 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-apart loaf.
Amount Per Serving
Total Fat: 11g
Total Carbohydrates: 15.2g
Dietary Fiber: 1.1g
Gastric Bypass, Gastric Sleeve and Lap-band [WLS] persons can eat a serving max !
PDF of this recipe: 20150101-Turkey-Quinoa-Meatloaf