Turkey Quinoa Meatloaf
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 198.0
- Total Fat: 8.1 g
- Cholesterol: 102.4 mg
- Sodium: 181.8 mg
- Total Carbs: 11.2 g
- Dietary Fiber: 0.5 g
- Protein: 20.5 g
View full nutritional breakdown of Turkey Quinoa Meatloaf calories by ingredient
Introduction
Onions, Worcestershire sauce, garlic, salt, pepper, tabasco Onions, Worcestershire sauce, garlic, salt, pepper, tabascoNumber of Servings: 6
Ingredients
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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
1 tablespoon hot pepper sauce
2 tablespoons Worcestershire sauce
1 egg
1 1/2 teaspoons salt
1 teaspoon ground black pepper
2 teaspoons brown sugar
4 tablespoons bbq sauce
Tips
Make sure to free-form the turkey loaf on a pan, do not put in a loaf pan. All of the excess fat will run out of the loaf and you can easily discard it. Makes for a very lean and very tasty meatloaf that has a lot of texture. Feel free to add more BBQ sauce - my husband usually has more on the side.
Directions
Directions
1.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.
2.Preheat an oven to 350 degrees F (175 degrees C).
3.Sautee onion with fat-free non-stick cooking spray; 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.
4.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,and BBQ sauce and brush over the top of the meatloaf.
5.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.
Serving Size: makes 6 2 inch slices
1.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.
2.Preheat an oven to 350 degrees F (175 degrees C).
3.Sautee onion with fat-free non-stick cooking spray; 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.
4.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,and BBQ sauce and brush over the top of the meatloaf.
5.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.
Serving Size: makes 6 2 inch slices