TURKEY AND QUINOA MEATLOAF
I always found turkey meatloaf to be quite disappointing. The flavor is usually lacking as well as the texture. Well, I have developed this version that has a great texture and a surprisingly good flavor (my brother couldn't even tell that it wasn't beef)! The secret is the quinoa, which adds wonderful texture and is much nuttier than breadcrumbs. I hope you enjoy this recipe!
Provided by Andrew Benoit
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 1h20m
Yield 5
Number Of Ingredients 15
Steps:
- 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 350 degrees F (175 degrees C).
- 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 160 degrees F (70 degrees C). Let the meatloaf cool for 10 minutes before slicing and serving.
Nutrition Facts : Calories 259.3 calories, Carbohydrate 15.2 g, Cholesterol 120.8 mg, Fat 11 g, Fiber 1.1 g, Protein 25.3 g, SaturatedFat 2.7 g, Sodium 967.6 mg, Sugar 7.3 g
GLUTEN-FREE TURKEY QUINOA MEATLOAF
Try this quick, easy and delicious recipe as your first step in make-ahead meal prep, as well as to make the most of fall's harvest vegetables.
Provided by Mary Jenny
Categories Meatloaf
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F (176°C).
- Melt margarine in large nonstick skillet and cook mushrooms, zucchini and onion, stirring occasionally until vegetables are starting to brown and tender, about 8 minutes. Let cool.
- Combine mushroom mixture with ground turkey, cooked quinoa, bread crumbs, 1/2 cup (125 mL) tomato sauce, egg and pepper.
- Form mixture into loaf and arrange in shallow roasting pan. Bake 40 minutes.
- Blend remaining tomato sauce, brown sugar and salt in small bowl.
- Brush top of loaf with tomato mixture and return to oven until meatloaf is thoroughly cooked, about 8 minutes.
- Recipe tip: Cut the meatloaf into single-portion servings and store in plastic bags or containers to pack for lunch or prepare in a hurry.
Nutrition Facts : Calories 239, Fat 10.4, SaturatedFat 2.4, Cholesterol 62.4, Sodium 237.1, Carbohydrate 20.9, Fiber 2.2, Sugar 5.5, Protein 16.1
GLUTEN-FREE TURKEY MEATLOAF WITH OATS
This is my take on a family favorite of Swedish meatballs but usually made only at the holidays. With this, it can be like that delicious taste, but any day you desire! This flavor resembles that of a beef and pork recipe somewhat and is ever so good!
Provided by gem bee
Categories Turkey Meatloaf
Time 2h45m
Yield 8
Number Of Ingredients 20
Steps:
- Spray a 9x5-inch loaf pan with nonstick spray.
- Melt butter in a saute pan over medium heat. Add onion and garlic and cook until translucent, about 5 minutes. Stir in Worcestershire sauce, steak sauce, and beef base. Set aside to cool a little.
- Combine turkey, turkey sausage, eggs, allspice, parsley, and stevia in a large mixing bowl. Add oats and cooled onion mixture. Mix by hand until well combined and transfer to the prepared loaf pan. Cover and refrigerate for 1 to 2 hours.
- Preheat the oven to 350 degrees F (175 degrees C). Remove meatloaf from the refrigerator.
- Bake, uncovered, in the preheated oven until no longer pink in the center, draining any liquid as it builds up, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- When the meatloaf has been cooking for about 1 hour, whisk water and gravy mix together in a small saucepan over medium heat. Add lemon juice and bay leaf and stir frequently until boiling. Reduce heat and simmer for 1 minute. Remove from the heat and let thicken, 3 to 5 minutes. Discard bay leaf and pour gravy over the meatloaf during the last 15 to 20 minutes of baking.
Nutrition Facts : Calories 266.3 calories, Carbohydrate 8.7 g, Cholesterol 140.8 mg, Fat 16 g, Fiber 1 g, Protein 23.2 g, SaturatedFat 5.6 g, Sodium 617.5 mg
TURKEY & QUINOA MEATLOAF
This turkey meatloaf has great texture and a surprisingly good flavor. The secret is the quinoa! A wonderful recipe for anyone wanting to eat gluten-free.
Provided by gflivingla
Categories Meatloaf
Time 1h20m
Yield 1 loaf, 4 serving(s)
Number Of Ingredients 15
Steps:
- Bring the quinoa and 1/2 cup of 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 oven to 350 degrees F (175 degrees C).
- Heat the 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.
- Mix the turkey, cooked quinoa, onions, garlic, zucchini, yellow peppers, tomato paste, 1 1/2 tablespoons Worcestershire sauce, 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 or place into a loaf pan. Combine the 1 1/2 teaspoons Worcestershire sauce, and 1/2 cup of ketchup in a small bowl. Rub the ketchup mixture 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 160 degrees F (70 degrees C). Let the meatloaf cool for 10 minutes before slicing and serving. Bon Appétit!
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