Turkey and Quinoa Meatloaf

Andrew Benoit

"I always found Turkey Meatloaf to be quite disappointing. The flavor is usually lacking as well as the texture. Well I have developed this Turkey Meatloaf that has a great texture and a surprisingly good flavor (My brother couldn't even tell that it wasn't beef)! The secret is the quinoa, which adds wonderful texture and is much healthier than breadcrumbs. I hope you enjoy this recipe! ~Drew"
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Original recipe yields 4 servings

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  1. Preheat the oven to 350 degrees F
  2. In a small sauté pan sauté the onion in the olive oil until translucent.
  3. Add the garlic and cook for another minute. Take off the heat to cool.
  4. In a medium bowl combine turkey with the rest of the ingredients, except for the glaze ingredients. The mixture will be very moist.
  5. Shape into a log on a foil lined baking sheet (do not use a loaf pan because that will cause the meatloaf to steam).
  6. For the glaze: In a small bowl combine the brown sugar, worcestershire sauce, and water to form a sugar paste.
  7. Rub the sugar paste over the meatloaf to cover the top.
  8. Cook in the preheated oven for 50 minutes or until an instant read thermometer reads 160 degrees F.
  9. Let the meatloaf cool for at least 10 minutes to let the juices settle.


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