Turkey and Quinoa Meatloaf
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/2 cup quinoa, prepared & cooled1/2 cup + 1 tsp water1 tsp olive oil1 small onion, chopped1 large clove garlic, chopped1 lb lean ground turkey1 Tbsp no sodium added tomato paste2 tsp hot sauce3 Tbsp Worcestershire sauce, divided2 egg whites1 1/2 tsp salt1 Tbsp ground black pepper1 Tbsp Splenda brown sugar blend
1. Preheat oven to 350 degrees. Lightly spray a medium sized loaf pan with cooking spray and set aside.
2. Heat oil in a skillet over medium heat. Stir in the onion and cook until translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute; remove from heat to cool.
3. Add the turkey, cooked quinoa, onions, tomato paste, hot sauce, 2 Tbsp Worcestershire, egg whites and salt & pepper in a large bowl until well combined. Place in prepared loaf pan.
4. Combine the brown sugar, 1 Tbsp Worcestershire, and 1 tsp water in a small bowl and mix until smooth. Spread mixture evenly over the top of the loaf.
5. Bake 50 minutes, or until no longer pink in the center. Allow the meatloaf to rest 10 minutes before slicing.
Serving Size: Makes 4 servings
2. Heat oil in a skillet over medium heat. Stir in the onion and cook until translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute; remove from heat to cool.
3. Add the turkey, cooked quinoa, onions, tomato paste, hot sauce, 2 Tbsp Worcestershire, egg whites and salt & pepper in a large bowl until well combined. Place in prepared loaf pan.
4. Combine the brown sugar, 1 Tbsp Worcestershire, and 1 tsp water in a small bowl and mix until smooth. Spread mixture evenly over the top of the loaf.
5. Bake 50 minutes, or until no longer pink in the center. Allow the meatloaf to rest 10 minutes before slicing.
Serving Size: Makes 4 servings
Nutritional Info Amount Per Serving
- Calories: 253.0
- Total Fat: 9.8 g
- Cholesterol: 80.0 mg
- Sodium: 319.7 mg
- Total Carbs: 15.4 g
- Dietary Fiber: 1.3 g
- Protein: 25.9 g
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