Sunday, September 08, 2013

Turkey Quinoa Meatloaf

Remember this post, which was a super delayed food catch up? Well hey guess what!? I am going to catch up!

When I visited Eden in March we had a cooking spree and my two favorites were the turkey quinoa meatloaf, and the tamale pie.

Below is the turkey quinoa meat loaf recipe (tamale pie another day).

-1 (20 ounce) package of lean or extra lean ground turkey (or extra lean ground beef)
-1.5 cups of cooked quinoa
-1 egg
-1 red pepper, chopped small
-1/2 package of sliced white mushrooms, chopped small
-1 medium onion, chopped
-1 tablespoon of minced garlic
-olive oil, to sautee veggies
-1.5 tablespoon of Worcester sauce
-1 tbs tomato paste
-2 tablespoons of brown sugar
-optional – other veggies (frozen would be just fine) – corn, peas, spinach, chopped broccoli etc

Preheat oven to 350
1. If you haven’t already, cook your quinoa according to package directions (I always make a big batch and use it for various recipes throughout the week. This recipe calls for 1.5 cups cooked)
2. Coat pan with olive oil, and cook onions, mushrooms, and garlic with some salt for about 10 minutes over medium
3. When the mushroom mixture is done, mix it with the red pepper, turkey, ½ tablespoon of Worcestershire sauce, 1 tbs brown sugar, 1 tbs tomato paste, and cooked quinoa in a large bowl.  Add any other veggies you want to add. Form into a loaf pan
4. Mix 1 tbs remaining brown sugar, 1 tbs remaining Worcestershire sauce, and some water (about ½ tablespoon), and top the loaf with glaze
5. Bake for 50 minutes. Let it rest for at least a half hour before slicing.

This is one of those recipes that's great the next day because it firms up and you can slice it better. Also, Someone told me that they have done this but only par-cooked the quinoa, to get a more crunchy texture. Haven't tried it yet.

Enjoy this super healthy and delicious recipe!

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