Home Recipes Turkey Quinoa Meatloaf

Turkey Quinoa Meatloaf

Name: Turkey Quinoa Meatloaf
Prep time: 00:15
Cook time: 00:30
Total time: 00:45
Yield: 8
Ingredients: 3 tbsp Becel® Buttery Taste margarine; 10 ozs Cremini mushrooms; 1 med Finely chopped zucchini; 0.5 cup Finely chopped yellow onion; 1 lb Lean ground turkey; 0.5 cup Quinoa; 4 slices Bread; 1 cup Tomato sauce; 1 lrg Egg; 0.5 tsp Black pepper; 1 tbsp Dark brown sugar; 0.25 tsp Salt

45-Minute recipe Serves 8

You can make this hearty meatloaf gluten-free by substituting the sliced bread with gluten-free bread.

45-Minute recipe Serves 8

Ingredients

3 tbsp

Becel® Buttery Taste margarine

10 ozs

Cremini mushrooms

1 med

Finely chopped zucchini

1/2 cup

Finely chopped yellow onion

1 lb

Lean ground turkey

1/2 cup

Quinoa

4 slices

Bread

1 cup

Tomato sauce

1 lrg

Egg

1/2 tsp

Black pepper

1 tbsp

Dark brown sugar

1/4 tsp

Salt

Directions

Prep: 15-Minute | Cook: 30-Minute

1
Preheat oven to 375°F (176°C). Spray 8 muffin cups with no-stick cooking spray.
2
Melt Becel® Buttery Taste margarine in large nonstick skillet and cook mushrooms, zucchini and onion, stirring occasionally, until vegetables are starting to brown and tender, about 8 minutes; let cool.
3
Combine mushroom mixture with ground turkey, cooked quinoa, bread crumbs, 1/2 cup (125 mL.) tomato sauce, egg and pepper.
4
Divide mixture evenly into prepared muffin cups. Bake 25 minutes.
5
Blend remaining tomato sauce, brown sugar and salt in small bowl.
6
Brush tops with tomato mixture and return to oven until meatloaf is thoroughly cooked, about 5 minutes.

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Turkey Quinoa Meatloaf

Ingredients

Directions

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