Turkey and Quinoa Meatloaf |
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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 5 |
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Ingredients:
1/4 cup(s) quinoa |
1/2 cup(s) water |
1 teaspoon(s) olive oil |
1 small onion chopped |
1 large clove garlic chopped |
20 ounce(s) ground turkey |
1 tablespoon(s) tomato paste |
1 tablespoon(s) hot pepper sauce |
2 tablespoon(s) hot pepper sauce |
1 egg |
11/2 teaspoon(s) salt |
1 teaspoon(s) black pepper |
2 teaspoon(s) brown sugar |
2 teaspoon(s) worcestershire sauce |
1 teaspoon(s) water |
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. 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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