Turkey Quinoa Meatloaf
This is a twist on an old family favorite. I’d make this for my boys who were always starving when they came home from water polo, swim or football practice…and I’d double batch it so they had leftovers, which normally never made it to the next day. Pair this meal with sweet potatoes or another veggie favorite and you’ve got a simple, nutritious meal that everyone will enjoy.
Ingredients:
1 lb organic ground turkey
3 carrots (diced)
3 celery stalks (diced)
1 medium onion (diced)
10 oz crimini mushrooms (stem trimmed and chopped)
5 garlic cloves (finely chopped)
1 cup quinoa that has been cooked in chicken stock
2 large organic eggs
1/2 cup bread crumbs or almond flour for GF (add more if needed)
1/2 cup grated romano cheese
1/2 cup parsley (chopped, small)
2 tbsp worcestershire sauce
1/2 cup ketchup (I use sugar free Primal Kitchen ketchup)
Salt and pepper to taste (usually 1/2 tsp of each)
Instructions:
Preheat oven to 375 F.
Bring 2 cups of chicken stock to a boil in a small saucepan. Add quinoa and stir. Reduce heat, cover and simmer for 15 minutes then remove from heat and uncover and allow quinoa to cool. (If there is excess stock in pan, drain)
Meanwhile, in a large skillet, heat 4 tbsp of olive oil over medium heat.
Add the chopped carrots, celery and onions and cook for approximately 10 minutes or until soft.
Add the mushroom and garlic, stirring occasionally, until the liquid from sautéing evaporates and the mixture is tender.
Remove from heat and cool.
In a large separate bowl, combine ground turkey with the cooled vegetables, parsley, worcestershire sauce, eggs, bread crumbs (or almond flour), romano cheese, salt and pepper.
Mix with hands, but do not over mix
Lightly grease a rimmed sheet pan and form the mixture into a “loaf”.
Spread ketchup/bbq sauce mixture on top
Add 3 tabs of grass fed butter to top
Roast in the middle of oven for 60 minutes. Let stand for 10 minutes before slicing.