Description
I always found turkey meatloaf to be quite disappointing. The flavor is usually lacking as well as the texture. Well, I have developed this version 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 nuttier than breadcrumbs. I hope you enjoy this recipe!
Ingredients
- ¼ cup quinoa
- ½ 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 ½ teaspoons salt
- 1 teaspoon ground black pepper
- 2 tablespoons brown sugar
- 2 teaspoons Worcestershire sauce
- 1 teaspoon water
Instructions
- 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.
- Preheat an oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- 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.
Prep Time: 30 mins
Cook Time: 50 mins
Total Time: 1 hr 20 mins
Servings: 5