DAIRY-FREE TURKEY-QUINOA MEATLOAF CASSEROLE
This recipe is delicious! Using all organic and clean ingredients, this is a great healthy substitute for a classic dish. Dairy and nut free. Very moist so it's great for leftovers as well. This will quickly become a healthy family favorite!
Provided by Eric Haskin
Time 9h15m
Yield 14
Number Of Ingredients 17
Steps:
- Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
- Let quinoa chill, 8 hours or overnight.
- Preheat the oven to 425 degrees F (220 degrees C). Grease a 9x13-inch glass casserole pan with coconut oil.
- Heat olive oil in a pan over medium-high heat. Cook onion and garlic in the hot oil until onion starts to soften, about 5 minutes.
- Mix onion and garlic in a large bowl with turkey, cooked quinoa, aminos, syrup, Sriracha, tomato paste, mustard, salt, and pepper and stir until it turns into a runny paste. Pour mixture evenly in the prepared pan and top with ketchup.
- Bake in the preheated oven until no longer pink in the center, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Turn the oven off and let rest, 3 to 5 minutes. Remove, cut, and serve.
Nutrition Facts : Calories 388.5 calories, Carbohydrate 15.9 g, Cholesterol 170.8 mg, Fat 17.9 g, Fiber 1.3 g, Protein 42.2 g, SaturatedFat 5 g, Sodium 711.3 mg, Sugar 6.1 g
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
TANGY QUINOA MEATLOAF
Mix in bacon, chopped dill pickle, golden raisins and quinoa for a meatloaf with rich, deep flavor.
Provided by Food Network Kitchen
Categories main-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil and spray with cooking spray.
- Combine the bacon, carrot, celery and onion in a food processor and pulse until finely chopped. Transfer the mixture to a large bowl and add the meatloaf mix. Add the quinoa, raisins, pickle, thyme, eggs, 2 teaspoons of the Worcestershire and 1 teaspoon salt to the meatloaf base. Using your hands, mix together until well combined.
- Transfer the mixture to the prepared baking sheet. Form into a 9-by-5-inch loaf. Bake for 30 minutes.
- Stir together the ketchup, pickle brine, brown sugar and remaining 1 teaspoon Worcestershire in a small bowl for a glaze.
- Brush the glaze on the meatloaf and lightly sprinkle with oats. Bake the meatloaf until it is golden brown all over and an instant-read thermometer inserted into the center registers 160 degrees F, 20 to 25 minutes more. Let rest for 15 minutes before slicing and serving.
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
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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- In a large bowl combine the first twelve ingredients (through black pepper). Form into two 6x3-inch loaves. Prepare as directed using desired cooker, below.
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- 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.
- 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, ketchup, 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 ketchup and Worcestershire in a small bowl. Rub the paste over the top of the meatloaf.
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