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Cozy Juicy Turkey Quinoa Meatloaf

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A tender, juicy turkey meatloaf enhanced with quinoa for a moist texture and a sweet-tangy glaze, perfect for cozy dinners and busy weeknights.

Ingredients

Scale
  • 1 pound (450 g) lean ground turkey (93% lean)
  • 1 cup (185 g) cooked quinoa
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 large egg, beaten
  • ½ cup (45 g) old-fashioned rolled oats (can substitute gluten-free oats)
  • ¼ cup (60 ml) milk (dairy or plant-based)
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons tomato paste
  • 2 tablespoons fresh parsley, chopped
  • Salt and pepper to taste
  • Glaze: ¼ cup (60 ml) ketchup, 1 tablespoon brown sugar, 1 teaspoon apple cider vinegar

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. If quinoa is not cooked, rinse ½ cup (93 g) dry quinoa under cold water until clear. Combine with 1 cup (240 ml) water in a small pot, bring to boil, then simmer covered for 15 minutes until water is absorbed. Fluff with a fork and set aside to cool.
  3. In a small skillet, heat 1 teaspoon oil over medium heat. Add finely chopped onion and cook until translucent, about 4 minutes. Stir in minced garlic and cook for another minute until fragrant. Let cool slightly.
  4. In a mixing bowl, combine ground turkey, cooked quinoa, sautéed onion and garlic, beaten egg, oats, milk, Worcestershire sauce, tomato paste, chopped parsley, salt, and pepper. Mix gently with hands or wooden spoon until just combined, about 5 minutes. Avoid overmixing.
  5. Transfer mixture into a 9×5-inch loaf pan, pressing gently to even out the top.
  6. Whisk together glaze ingredients (ketchup, brown sugar, apple cider vinegar) and spread evenly over the top of the meatloaf.
  7. Bake for 45-50 minutes until internal temperature reaches 165°F (74°C) and glaze is caramelized and bubbly. If edges brown too quickly, tent with foil halfway through baking.
  8. Let meatloaf rest for 10 minutes before slicing to retain juices.

Notes

Rinse quinoa thoroughly before cooking to remove bitterness. Avoid overmixing the meat mixture to keep the loaf tender. Use a glaze to keep the top moist and add flavor. Let the meatloaf rest before slicing for juicier results. If edges brown too fast, tent with foil. Can be made gluten-free by substituting oats and Worcestershire sauce. Leftovers freeze well for up to 3 months.

Nutrition

Keywords: turkey meatloaf, quinoa meatloaf, healthy meatloaf, easy dinner, comfort food, gluten-free meatloaf option, lean protein, weeknight dinner

Find it online: https://bouncybowl.com/cozy-juicy-turkey-quinoa-meatloaf-recipe-easy-5-step-guide-for-perfect-dinner/