Monday, October 17, 2011

Turkey and Quinoa Meatloaf

Andrew and I have been eating meat again, mostly turkey and chicken and in fairly small doses.  Adding meat back to our diet opens a whole new world of recipes that we can try.   Someone posted the link to this recipe on facebook and it sounded delicious, so we tried it, even though it is more straight meat than we have been eating.  We've made it twice now, both times for company, and both times with a delicious potato recipe that I swear I will post in a few days.  It was a hit!  Such a hit that there were hardly any left overs and I only got to try one meatloaf sandwhich!  Here is the link the original recipe, with a picture. 

Turkey and Quinoa Meatloaf
  • 1/4 cup quinoa
  • 1/2 cup water
  • 1 teaspoon olive oil
  • 1 small onion, chopped
  • 1 large clove garlic, chopped
  • 1 20 ounce package ground turkey
  • 1 tablespoon tomato paste
  • 1 tablespoon hot pepper sauce
  • 2 tablespoons Worcestershire sauce
  • 1 egg
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 2 tablespoons brown sugar
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon water
  1. Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Set aside to cool.
  2. Preheat an oven to 350 degrees F (175 degrees C).
  3. Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the garlic and cook for another minute; remove from heat to cool.
  4. Stir the turkey, cooked quinoa, onions, tomato paste, hot sauce, 2 tablespoons Worcestershire, egg, salt, and pepper in a large bowl until well combined. The mixture will be very moist. Shape into a loaf on a foil lined baking sheet. Combine the brown sugar, 2 teaspoons Worcestershire, and 1 teaspoon water in a small bowl. Rub the paste over the top of the meatloaf.
  5. Bake in the preheated oven until no longer pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let the meatloaf cool for 10 minutes before slicing and serving.

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