Turkey and Quinoa Meatloaf


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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 244.2
  • Total Fat: 10.2 g
  • Cholesterol: 123.6 mg
  • Sodium: 196.7 mg
  • Total Carbs: 17.0 g
  • Dietary Fiber: 0.8 g
  • Protein: 23.4 g

View full nutritional breakdown of Turkey and Quinoa Meatloaf calories by ingredient
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Introduction

I modified a recipe from Drew that I found on Allrecipes.com to calculate calorie content.
The original recipe had tomato paste and hot pepper sauce, both of which I omitted, since I did not have them on hand.
I modified a recipe from Drew that I found on Allrecipes.com to calculate calorie content.
The original recipe had tomato paste and hot pepper sauce, both of which I omitted, since I did not have them on hand.

Number of Servings: 5

Ingredients

    1/4 cup quinoa
    1/2 cup water
    1 teaspoon olive oil
    1 small onion, chopped
    1 large clove garlic, chopped
    1 (20 ounce) package ground turkey
    1 tablespoon tomato paste (omitted)
    1 tablespoon hot pepper sauce (omitted)
    2 tablespoons Worcestershire sauce
    1 egg
    1 1/2 teaspoons salt
    1 teaspoon ground black pepper
    2 tablespoons brown sugar
    2 teaspoons Worcestershire sauce
    1 teaspoon water

Directions

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, 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.

Number of Servings: 5

Recipe submitted by SparkPeople user GRETEL1128.

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Member Ratings For This Recipe

  • Watch the hot sauce. You may want to leave it out. Other than that, very good. - 10/20/11

    Was this review helpful?   yes  No
  • I made this today. It is good but there is not enough spices in it for me. I found it a little bland.
    I will make again but with more spices.
    - 6/26/11

    Reply from GRETEL1128 (6/26/11)
    I would like it with more spices as well, but hubby does not like spicy food.


    Was this review helpful?   yes  No
 
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