Easy Turkey Quinoa Meatloaf Recipe

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  Quinoa, Dry(80g)
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  Low Sodium Chicken Broth(160g)
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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Yellow Onion
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  Carrots
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  Bell Pepper
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  Garlic(120g)
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  Ground Turkey, 99% Lean(907g)
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  Tomato Paste(30g)
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  Cayenne Pepper, Ground(1g)
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  Garlic powder(5g)
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  Onion powder(5g)
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  Egg, Whole, Large
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  2 teaspoon kosher salt
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  1 teaspoon freshly cracked black pepper
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  Worcestershire Sauce(45g)

  Lea & Perrins is the standard. A little goes a long way.

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  Brown sugar(30g)

Instructions

1. 1In a small saucepan set over medium-high heat, combine the quinoa and chicken stock. Bring to a simmer, then reduce the heat to medium-low, cover, and cook until the quinoa is tender, and the stock has been absorbed, about 15 to 20 minutes. Remove from heat.
2. 2Preheat the oven to 350° F with a rack in the center position. Line a large rimmed sheet pan with parchment paper.
3. 3Heat the olive oil in a large skillet over medium heat. Once the oil is glistening, add in the onion, carrot, and bell pepper and cook, stirring, until the onion is softened and translucent, about 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute more. Remove from heat.
4. 4In a large bowl, combine the turkey, cooked quinoa, cooked veggies, tomato paste, cayenne, garlic powder, onion powder, eggs, salt, pepper, and 2 tablespoons of the Worcestershire sauce. Mix well, then with wet hands, form the mixture into a loaf on the prepared sheet pan.
5. 5In a small bowl, combine the brown sugar and remaining 1 tablespoon of the Worcestershire sauce. Spread the mixture over the top of the meatloaf.
6. 6Bake for about 50 minutes, or until the internal temperature of the meatloaf reads 165° F with a meat thermometer.
7. 7Let the meatloaf cool for 10 minutes before slicing and serving.