Turkey And Quinoa Meatloaf Recipes

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TURKEY & QUINOA MEATLOAF



Turkey & Quinoa Meatloaf image

This turkey meatloaf has great texture and a surprisingly good flavor. The secret is the quinoa! A wonderful recipe for anyone wanting to eat gluten-free.

Provided by gflivingla

Categories     Meatloaf

Time 1h20m

Yield 1 loaf, 4 serving(s)

Number Of Ingredients 15

1/4 cup quinoa
1/2 cup water
1 teaspoon grapeseed oil
1 small onion, chopped
1 large garlic clove, minced
1/2 cup zucchini, shredded
1/2 cup yellow pepper, diced
1 lb ground turkey
2 1/2 teaspoons tomato paste
1 1/2 tablespoons Worcestershire sauce
1 egg
1 teaspoon salt
1 teaspoon ground black pepper
1 1/2 teaspoons Worcestershire sauce
1/2 cup ketchup

Steps:

  • Bring the quinoa and 1/2 cup of 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 oven to 350 degrees F (175 degrees C).
  • Heat the 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.
  • Mix the turkey, cooked quinoa, onions, garlic, zucchini, yellow peppers, tomato paste, 1 1/2 tablespoons Worcestershire sauce, 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 place into a loaf pan. Combine the 1 1/2 teaspoons Worcestershire sauce, and 1/2 cup of ketchup in a small bowl. Rub the ketchup mixture 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. Bon Appétit!

TURKEY AND QUINOA MEATLOAF



Turkey and Quinoa Meatloaf image

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!

Provided by Andrew Benoit

Categories     Meat and Poultry Recipes     Turkey     Ground Turkey Recipes

Time 1h20m

Yield 5

Number Of Ingredients 15

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

Steps:

  • 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.

Nutrition Facts : Calories 259.3 calories, Carbohydrate 15.2 g, Cholesterol 120.8 mg, Fat 11 g, Fiber 1.1 g, Protein 25.3 g, SaturatedFat 2.7 g, Sodium 967.6 mg, Sugar 7.3 g

DAIRY-FREE TURKEY-QUINOA MEATLOAF CASSEROLE



Dairy-Free Turkey-Quinoa Meatloaf Casserole image

This recipe is delicious! Using all organic and clean ingredients, this is a great healthy substitute for a classic dish. Dairy and nut free. Very moist so it's great for leftovers as well. This will quickly become a healthy family favorite!

Provided by Eric Haskin

Time 9h15m

Yield 14

Number Of Ingredients 17

1 cup chicken broth
1 cup quinoa
1 tablespoon coconut oil
2 teaspoons olive oil
1 medium onion, chopped, or more to taste
4 cloves garlic, chopped, or to taste
6 pounds ground turkey
1 cup water
2 large eggs
¼ cup liquid aminos (such as Bragg®)
¼ cup maple syrup
2 tablespoons Sriracha sauce, or more to taste
2 tablespoons tomato paste
1 ½ tablespoons prepared yellow mustard
¼ tablespoon Mediterranean sea salt
¼ tablespoon ground black pepper
½ cup ketchup, or to taste

Steps:

  • Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
  • Let quinoa chill, 8 hours or overnight.
  • Preheat the oven to 425 degrees F (220 degrees C). Grease a 9x13-inch glass casserole pan with coconut oil.
  • Heat olive oil in a pan over medium-high heat. Cook onion and garlic in the hot oil until onion starts to soften, about 5 minutes.
  • Mix onion and garlic in a large bowl with turkey, cooked quinoa, aminos, syrup, Sriracha, tomato paste, mustard, salt, and pepper and stir until it turns into a runny paste. Pour mixture evenly in the prepared pan and top with ketchup.
  • Bake in the preheated oven until no longer pink in the center, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Turn the oven off and let rest, 3 to 5 minutes. Remove, cut, and serve.

Nutrition Facts : Calories 388.5 calories, Carbohydrate 15.9 g, Cholesterol 170.8 mg, Fat 17.9 g, Fiber 1.3 g, Protein 42.2 g, SaturatedFat 5 g, Sodium 711.3 mg, Sugar 6.1 g

GLUTEN-FREE TURKEY QUINOA MEATLOAF



Gluten-Free Turkey Quinoa Meatloaf image

Try this quick, easy and delicious recipe as your first step in make-ahead meal prep, as well as to make the most of fall's harvest vegetables.

Provided by Mary Jenny

Categories     Meatloaf

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 12

3 tablespoons becel buttery taste margarine
10 ounces cremini mushrooms or 10 ounces white mushrooms, finely chopped
1 medium zucchini, finely chopped
1/2 cup sweet onion, finely chopped
1 lb lean ground turkey
1/2 cup quinoa, cooked according to package directions (about 1 cup cooked)
4 slices gluten-free sandwich bread, processed into crumbs
1 cup no-salt-added tomato sauce, divided
1 large egg
1/2 teaspoon fresh ground black pepper
1 tablespoon firmly packed dark brown sugar
1/4 teaspoon salt

Steps:

  • Preheat oven to 375°F (176°C).
  • Melt margarine in large nonstick skillet and cook mushrooms, zucchini and onion, stirring occasionally until vegetables are starting to brown and tender, about 8 minutes. Let cool.
  • Combine mushroom mixture with ground turkey, cooked quinoa, bread crumbs, 1/2 cup (125 mL) tomato sauce, egg and pepper.
  • Form mixture into loaf and arrange in shallow roasting pan. Bake 40 minutes.
  • Blend remaining tomato sauce, brown sugar and salt in small bowl.
  • Brush top of loaf with tomato mixture and return to oven until meatloaf is thoroughly cooked, about 8 minutes.
  • Recipe tip: Cut the meatloaf into single-portion servings and store in plastic bags or containers to pack for lunch or prepare in a hurry.

Nutrition Facts : Calories 239, Fat 10.4, SaturatedFat 2.4, Cholesterol 62.4, Sodium 237.1, Carbohydrate 20.9, Fiber 2.2, Sugar 5.5, Protein 16.1

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