Turkey and Quinoa Meatloaf
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 223.0
- Total Fat: 4.2 g
- Cholesterol: 86.2 mg
- Sodium: 1,242.4 mg
- Total Carbs: 20.4 g
- Dietary Fiber: 1.3 g
- Protein: 3.7 g
View full nutritional breakdown of Turkey and Quinoa Meatloaf calories by ingredient
Introduction
COPIED FROM: http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=213211&origin=deta
il&&Servings=5
Amazing recipe! And great made into muffins for a quick freeze/re-heat meal. COPIED FROM: http://allrecipes.com/Recipe-Tools/Print/R
ecipe.aspx?RecipeID=213211&origin=deta
il&&Servings=5
Amazing recipe! And great made into muffins for a quick freeze/re-heat meal.
Number of Servings: 4
Ingredients
-
1/4 Cup dry Quinoa
1/2 C. water
1 tsp Olive Oil
1/3 C. Onion, chopped
1 large Garlic clove, chopped
1 pckg Ground turkey (approx 2C.)
1 tbsp. Tomato Paste
1 tbsp. Hot pepper sauce (Like Franks)
2 tbsp. Worcestershire sauce
1 egg
1 1/2 tsp Salt
1 tsp Pepper
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Glaze:
2 tbsp. Brown sugar
2 tsp. Worcestershire sauce
1 tsp. Wateer
Tips
Nutrition info for 12 muffins:
Amount Per Serving
Calories 74.3
Total Fat 1.4 g
Saturated Fat 0.2 g
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.4 g
Cholesterol 28.8 mg
Sodium 414.1 mg
Potassium 34.5 mg
Total Carbohydrate 6.8 g
Dietary Fiber 0.4 g
Sugars 3.0 g
Protein 1.2 g
Vitamin A 1.6 %
Vitamin B-12 0.7 %
Vitamin B-6 0.9 %
Vitamin C 1.1 %
Vitamin D 0.8 %
Vitamin E 0.3 %
Calcium 0.6 %
Copper 0.7 %
Folate 0.8 %
Iron 7.8 %
Magnesium 0.4 %
Manganese 1.5 %
Niacin 0.3 %
Pantothenic Acid 0.1 %
Phosphorus 4.5 %
Riboflavin 8.1 %
Selenium 0.2 %
Thiamin 0.2 %
Zinc 0.5 %
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 10 minutes. Set aside to cool.
2.Preheat an oven to 350 degrees F
3.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.
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. OR spray a bread pan/muffin pan and pat down into desired pan. Combine the brown sugar, 2 teaspoons Worcestershire, and 1 teaspoon water in a small bowl. Rub the paste over the top of the meatloaf.
5. Bake in the preheated oven until no longer pink in the center, about 50 minutes for a loaf. 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: 4 servings. Or 12 if made into muffins.
2.Preheat an oven to 350 degrees F
3.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.
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. OR spray a bread pan/muffin pan and pat down into desired pan. Combine the brown sugar, 2 teaspoons Worcestershire, and 1 teaspoon water in a small bowl. Rub the paste over the top of the meatloaf.
5. Bake in the preheated oven until no longer pink in the center, about 50 minutes for a loaf. 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: 4 servings. Or 12 if made into muffins.