Turkey Quinoa Meatloaf with Vegetables
Author - Alyssa Rimmer
“Ma, the meatloaf!”
Quick, name that movie. If you can, you'll be my hero. I have to say, one of the funniest movies ever. But what does this have to do with me and my quinoa meatloaf recipe? Let's rewind quickly.
These words were never shouted in my house growing up. My mom did not make meatloaf. Even a healthy quinoa meatloaf like this. She made plenty of meatballs, but meatloaf was a different story. I'll have to ask her why, because for my entire childhood, the sound of meatloaf repulsed me. But then I tried it.
Did you know, meatloaf is basically like eating a huge slice of meatball?! Umm…hello! That sounds delicious, does it not? In my mind, it would be crazy not to coax your little one into eating dinner by serving meatball cake. Okay, that might not sound quite as appealing, but you get the idea.
A giant meatball, shaped into a loaf, smothered in homemade barbecue sauce. I'm licking my lips just thinking about it.
But what makes this recipe shine? It's the delicate blend of rainbow quinoa, sautéed vegetables and all-natural ground turkey. A healthy, low-fat, low-calorie meal that certainly does not disappoint in the flavor department. This quinoa meatloaf is a great alternative to the classic recipe and would be a perfect addition to your holiday meal. It's certainly a new favorite in our house!
Quinoa Meatloaf with Vegetables
This healthy Turkey Quinoa Meatloaf recipe is a great way to sneak in some veggies and extra protein into your dinner!
- 1 small red bell pepper
- 1/2 medium white onion
- 2 medium carrots
- 6 – 7 button mushrooms stems removed
- 3 garlic cloves minced
- 1 teaspoon ground thyme
- 1 tablespoon olive oil
- 1 pound ground turkey preferably organic, all-natural
- 2 cups cooked rainbow quinoa
- 1 large egg
- Salt & pepper to taste
- 1 cup barbecue sauce
- Preheat the oven to 350 degrees F. Grease a 9-inch loaf pan and set aside.
- Chop the vegetables into 1-inch pieces. Add them to a food processor fitted with a steel blade, and pulse until finely chopped, about 10 1-second pulses.
- Heat the oil in a skillet and add the vegetables and garlic, until the vegetables have softened, about 2 – 3 minutes. Season with thyme, salt and pepper. Remove from heat and let cool for 5 minutes.
- Add the turkey, vegetables, quinoa, egg and a bit more salt and pepper to a large mixing bowl. Stir until fully combined.
- Transfer the meat mixture to the loaf pan, smoothing the top over with a wooden spoon. Smother in barbecue sauce and bake for 45 minutes.
- Let cool for 10 – 15 minutes, slice and serve.
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