Dairy Free Turkey Quinoa Meatloaf Casserole Recipes

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PERFECT HEALTHY MEATLOAF



Perfect Healthy Meatloaf image

A family favorite, this is the result of much tweaking and an effort to make healthy synonymous with delicious!

Provided by LaurenGurnett

Categories     Meat and Poultry Recipes     Turkey     Ground Turkey Recipes

Time 1h10m

Yield 6

Number Of Ingredients 18

1 tablespoon olive oil, or as needed
1 onion, diced
½ red bell pepper, diced
½ green bell pepper, diced
1 clove garlic, minced, or to taste
salt and ground black pepper to taste
1 pound ground turkey
1 pound lean ground beef
2 cups cooked quinoa, or more to taste
½ cup milk
2 eggs, beaten
2 tablespoons Worcestershire sauce
2 tablespoons sweet chili sauce
¾ teaspoon ground ginger
¼ cup bread crumbs, or as needed
¼ cup brown sugar
¼ cup ketchup
1 tablespoon Worcestershire sauce

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
  • Heat olive oil in a large skillet over medium-high heat. Saute onion, red bell pepper, and green bell pepper in hot oil until soft and translucent, about 5 minutes. Add garlic to vegetable mixture; saute until fragrant, about 1 minute more. Season with salt and black pepper; remove from heat to cool.
  • Mix turkey, beef, quinoa, milk, eggs, 2 tablespoons Worcestershire sauce, sweet chili sauce, and ground ginger together in a bowl until well-combined. Add sauteed vegetable mixture; stir until completely incorporated. Gradually add bread crumbs to meat mixture until mixture is moist and holds together. Form into 6 mini loves and place loaves on prepared baking sheet.
  • Whisk brown sugar, ketchup, and 1 tablespoon Worcestershire sauce together in a bowl until sugar is dissolved and glaze is smooth.
  • Bake meat loaves in the preheated oven for 30 minutes. Spread glaze over each loaf and continue baking until no loaves are longer pink in the center, 10 to 15 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Nutrition Facts : Calories 483.9 calories, Carbohydrate 37.5 g, Cholesterol 172.1 mg, Fat 20.8 g, Fiber 3.2 g, Protein 36.6 g, SaturatedFat 6.2 g, Sodium 440.2 mg, Sugar 17.3 g

TURKEY AND QUINOA MEATLOAF



Turkey and Quinoa Meatloaf image

I always found turkey meatloaf to be quite disappointing. The flavor is usually lacking as well as the texture. Well, I have developed this version that has a great texture and a surprisingly good flavor (my brother couldn't even tell that it wasn't beef)! The secret is the quinoa, which adds wonderful texture and is much nuttier than breadcrumbs. I hope you enjoy this recipe!

Provided by Andrew Benoit

Categories     Meat and Poultry Recipes     Turkey     Ground Turkey Recipes

Time 1h20m

Yield 5

Number Of Ingredients 15

¼ cup quinoa
½ 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 ½ teaspoons salt
1 teaspoon ground black pepper
2 tablespoons brown sugar
2 teaspoons Worcestershire sauce
1 teaspoon water

Steps:

  • 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.
  • Preheat an oven to 350 degrees F (175 degrees C).
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 259.3 calories, Carbohydrate 15.2 g, Cholesterol 120.8 mg, Fat 11 g, Fiber 1.1 g, Protein 25.3 g, SaturatedFat 2.7 g, Sodium 967.6 mg, Sugar 7.3 g

TURKEY, QUINOA, AND ZUCCHINI MINI MEATLOAVES



Turkey, Quinoa, and Zucchini Mini Meatloaves image

Great recipe for healthier meal prepping. Can be cooked, wrapped, and frozen individually. This recipe can also be baked in a toaster oven at the same temperature.

Provided by Kelly Rose Diggins

Categories     Main Dish Recipes     Meatloaf Recipes     Turkey Meatloaf Recipes

Time 1h15m

Yield 6

Number Of Ingredients 14

1 cup water
½ cup quinoa, rinsed well
1 medium zucchini
1 teaspoon olive oil
¾ cup sambal oelek (Indonesian chile sauce), divided
1 small red onion, finely chopped
2 large egg whites
3 cloves garlic, minced
1 tablespoon chopped fresh parsley
1 teaspoon dried Italian seasoning
½ teaspoon salt
½ teaspoon ground black pepper
1 pound ground skinless turkey breast
3 tablespoons stone-ground mustard

Steps:

  • Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
  • Shred the zucchini using a cheese grater over a lint-free kitchen towel. Wrap the zucchini in the towel and wring out as much water as possible.
  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and swab with olive oil.
  • Place the zucchini in a large bowl. Add 1/4 cup chile sauce, red onion, egg whites, garlic, parsley, Italian seasoning, salt, and pepper. Add quinoa and turkey; mix well to combine. Divide mixture into 6 parts and shape into small loaves. Space them evenly on the baking sheet.
  • Combine the remaining 1/2 cup chile sauce with mustard. Spread a heaping spoonful over each loaf.
  • Bake in the preheated oven until meatloaves are hot on the inside and sauce has darkened in color, 30 to 35 minutes. Remove from oven and let rest, at least 5 minutes.

Nutrition Facts : Calories 239.4 calories, Carbohydrate 30.6 g, Cholesterol 46.9 mg, Fat 6.3 g, Fiber 1.8 g, Protein 22.5 g, SaturatedFat 2.4 g, Sodium 604.6 mg, Sugar 7.2 g

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