Wednesday, March 2, 2016

Turkey and Quinoa meatloaf

Yay!  Made a new recipe tonight - Turkey and Quinoa meatloaf!  I forgot to take a photo of the dish, but it's definitely a hit!

I love this recipe - it's a healthy spin on meatloaf, with quinoa replacing the breadcrumbs.  No sugar-laden ketchup either - only some tomato paste.  There is a "paste" of brown sugar and Worcestershire sauce, but it wasn't a paste at all - it was a runny fluid.  Husband said he liked the "paste", but I think it wasn't necessary.  He is curious if we could add diced carrots to the recipe, but we're unsure of how to par-cook them first.  The onions were definitely not cooked enough, even though I cooked them for twice as long.  I will definitely make this recipe again!

Here's the recipe, with my changes and comments in italics:

Turkey and Quinoa Meatloaf
Recipe By: Andrew Benoit 


1/4 cup quinoa
1/2 cup water
1 teaspoon olive oil
1 small onion, chopped
1 large clove garlic, chopped (I used 2 teaspoons garlic powder)
1 (20 ounce) package ground turkey (I used 16 ounces)
1 tablespoon tomato paste (I used 2 tablespoons)
1 tablespoon hot pepper sauce (I omitted)
2 tablespoons Worcestershire sauce
1 egg (I used 2 eggs as suggested in the comments for this recipe)
1 1/2 teaspoons salt
1 teaspoon ground black pepper
2 tablespoons brown sugar
2 teaspoons Worcestershire sauce
1 teaspoon water


  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.  (I cooked the onion for 10 minutes, and it wasn't softened enough sadly.  Since I didn't have fresh garlic, I added the garlic powder to the mixture in the next step.)
  4. Stir the turkey, cooked quinoa, onions, tomato paste, hot sauce (omitted), 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. (this was not a paste - perhaps skip the water?  It ran all over the baking sheet)
  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.

No comments: