Turkey Quinoa Meatloaf
Preheat oven to 375°F (176°C). Spray 8 muffin cups with no-stick cooking spray.
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.
Combine mushroom mixture with ground turkey, cooked quinoa, bread crumbs, 1/2 cup (125 mL.) tomato sauce, egg and pepper.
Divide mixture evenly into prepared muffin cups. Bake 25 minutes.
Blend remaining tomato sauce, brown sugar and salt in small bowl.
Brush tops with tomato mixture and return to oven until meatloaf is thoroughly cooked, about 5 minutes.
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Last updated: October 27th, 2020
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