Turkey and Quinoa Meatloaf
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
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
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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.
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.
Member Ratings For This Recipe
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BIGCHUCKLES44
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RSHORT71