Turkey Quinoa Meatloaf
This Turkey Quinoa Meatloaf is an update spin on classic meatloaf – tender, juicy and bursting with hearty flavors. It makes for a satisfying meal that will delight any palate.
One thing I love from this recipe is, this fits perfectly into a whole nutrition plan and and a well-balanced diet. Focusing on whole grains, like quinoa, healthy proteins, like ground turkey, and fresh fruits and veggies.
Every time I try a new recipe, I’m always gun-shy as to whether it’s going to be tasty. To my shock and surprise, my husband and I devoured this turkey quinoa meatloaf nearly instantly. If you have kids and struggle to get them enough protein and even veggies, you can cook this recipe in muffin tins. There is something that kids love about smaller, more compact things.
Regardless the shape, I feel good about this recipe because how healthy it is for our family.
I guarantee you, this recipe is a winner!
Ingredients for this Turkey Quinoa Meatloaf recipe
Ground turkey mixed with onion, carrot, mushrooms, quinoa, Italian gluten-free breadcrumbs, fresh parsley and seasonings produces an irresistibly tender and juicy meatloaf. The sweet and tangy glaze adds amazing flavor to this update turkey meatloaf.
Steps to make Turkey Quinoa Meatloaf
- Preheat the oven to 400 F and lined a loaf pan baking sheet with parchment paper.
- Cook the quinoa.
- Cut all the veggies in small pieces.
- Mix all the ingredients in a bowl.
- Combine all the ingredients.
- Pour the turkey mixture in the loaf pan, press to shape and bake.
- Prepare the sauce (instruction in the recipe card below).
- Spread the sauce over the meatloaf bake few more minutes, let rest and serve!
Final Tips
- DO NOT OVERMIX which can result in a tough/dense meatloaf.
- Line your loaf pan with parchment paper with edges hanging over the pan for easier removal of meatloaf.
- Keep the juices from the pan and pour over the sliced meatloaf before serving.
- Chop the veggies finely, allowing it to cook through (or sautee veggies before adding).
- Gently press meat into the pan so it holds its shape.
- Rest meatloaf for 10 minutes before slicing.
How to store leftovers
Refrigerate meatloaf within two hours of cooking. To maximize the shelf life of cooked meatloaf for safety and quality, refrigerate the meatloaf in shallow airtight containers or wrap tightly with heavy-duty aluminum foil or plastic wrap. Properly stored, cooked meatloaf will last for 3 to 4 days in the refrigerator.
To reheat:
One of the best ways to reheat meatloaf is in the oven. This will help keep the meatloaf moist and prevent it from drying. Here are the steps:
- Preheat the oven to 350 degrees Fahrenheit.
- Place the meatloaf on a baking sheet or shallow dish and cover it with foil.
- Cook for 10-20 minutes or until heated through.
Serving suggestions
Our Crispy Yuca Sticks or Moneditas de Platano could be the carbs to complement this dish. You could also add this Roasted Brussels Sprouts with Parmessan . It’ll help make this meatloaf a more complete meal, adding one more veggie to the mix.
You’ll like every bit of it. It’s finger-lickin’ good! Enjoy it, friends!🌞
For more easy dinner recipes to try:
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Turkey Quinoa Meatloaf
Equipment
- 1 loaf pan
Ingredients
- 1 cup quinoa uncooked
- 2 cups water
- 1½ ground turkey
- 1 white onion finely chopped
- ¼ cup green onion finely chopped
- 1 medium carrot finely chopped
- 3 oz mushroom finely chopped
- ¼ cup fresh parsley chopped
- 2 garlic cloves minced
- ¼ cup Italian bread crumbs gluten-free
- 1 tsp salt
- ½ tsp black pepper
- 1 egg
Glaze Sauce
- ⅓ cup tomato paste or ketchup unsweetened
- 2 tsp Worcestershire sauce
- 2 tsp fresh thyme
- 2 tsp fresh oregano
- 1 tbsp lemon zest optional
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- Line a 9”x5” loaf pan with parchment paper and preheat oven to 400°F.
- In a large bowl, add all of the ingredients for the meatloaf. Mix well to combine.
- Add turkey to the loaf pan, gently press meat down and shape evenly and bake meatloaf at 400˚F for 50 minutes.
- In a small bowl, mix all of the ingredients together for the sauce. Spread the sauce over meatloaf then return to oven and bake additional 10 minutes or until the internal temperature is 160˚F. Rest meatloaf 10 minutes before slicing. Drizzle with baking juices from the pan.
Notes
- DO NOT OVERMIX which can result in a tough/dense meatloaf.
- Line your loaf pan with parchment paper with edges hanging over the pan for easier removal of meatloaf.
- Keep the juices from the pan and pour over the sliced meatloaf before serving.
- Chop the veggies finely, allowing it to cook through (or sautee veggies before adding).
- Gently press meat into the pan so it holds its shape.
- Rest meatloaf for 10 minutes before slicing.