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!
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6 servings
- 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.
Calories: 457kcal | Carbohydrates: 61g | Protein: 25g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 83mg | Sodium: 589mg | Fiber: 6g | Sugar: 18g