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. 1Combine the dry quinoa and chicken broth in a small saucepan over medium-high heat. Bring to a simmer, then reduce heat to medium-low, cover, and cook 15–20 minutes until the quinoa is tender and liquid is absorbed. Remove from heat and set aside.
2. 2Heat the olive oil in a large skillet over medium heat until glistening. Add the onion, carrots, and bell pepper, then cook stirring 5–7 minutes until the onion turns translucent and carrots soften slightly. Stir in the garlic and cook 1 minute more until fragrant. Remove from heat.
3. 3In a large bowl, combine the ground turkey, cooked quinoa, cooked vegetable mixture, tomato paste, cayenne pepper, garlic powder, onion powder, eggs, Worcestershire sauce, salt, and pepper. Mix until just combined.
4. 4Wet your hands and form the turkey mixture into a compact loaf directly in a large skillet (or on a parchment-lined baking sheet if using oven method). Press down gently to create an even surface.
5. 5In a small bowl, whisk together the brown sugar and remaining Worcestershire sauce. Spread evenly over the top of the meatloaf.
6. 6Cook the meatloaf over medium heat 8–10 minutes per side, then reduce heat to medium-low, cover with a lid or foil, and cook 20–25 minutes more until the internal temperature reaches 165°F when measured in the thickest part.
7. 7Let the meatloaf rest 10 minutes in the pan, then slice into 6 equal portions.
8. 8Divide portions evenly into 6 airtight containers while still warm. Refrigerate up to 4 days or freeze up to 3 months.