Turkey and Quinoa Meatloaf

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The secret ingredient in this flavorful turkey meatloaf is quinoa. Quinoa is nuttier than breadcrumbs and improves the texture of the meatloaf.

Modified from: Turkey and Quinoa Meatloaf

Ingredients

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Original recipe yields 5 servings

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Directions

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  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. 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. 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. 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.
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Reviews

This recipe is the best turkey meatloaf I have found so far. The quinoa keeps the meatloaf moist. I would recomment using only the white quinoa, as I used some red that I had on hand and it did...