Gluten Free Turkey Quinoa Meatloaf Recipes

WEIGHT WATCHERS TURKEY MEATLOAF WITH QUINOA & ZUCCHINI RECIPE

Steps:

• Cook the quinoa according to the package directions. Fluff with a fork and let cool slightly.
• Meanwhile, line the bottom of a 9x13 baking pan with foil. Preheat the oven to 375F degrees.
• Place the zucchini in a large bowl. Add the egg whites, onion, parsley, Italian seasoning, 1/4 cup chili sauce, salt and pepper. Add the turkey and quinoa and mix well to combine.
• Transfer the mixture to your prepared baking pan. Shape it into a 5 x 11-inch rectangle loaf. Brush the remaining 1/4 cup chili sauce evenly over the loaf.
• Bake until an instant read thermometer inserted in the center of the meatloaf reads 165F degrees, about 50 to 55 minutes.
• Remove from the oven and let rest at least 5 minutes so it's easier to cut. Cut into 6 even pieces.

VEGGIE-PACKED MEATLOAF WITH QUINOA

Steps:

• Preheat the oven to 425 degrees F and line a small baking sheet with parchment paper.
• Place onion and garlic in a food processor and pulse until finely chopped. Transfer to a large skillet. Add carrot and celery to the food processor, and pulse until chopped. Add spinach and pulse a few times more. Add to the skillet. Place the skillet over medium heat and cook, stirring until vegetables release liquid. Continue cooking until liquid evaporates and vegetables begin to brown, about 8 minutes; add water a tablespoon at a time, if necessary, to keep vegetables from sticking. Transfer to a large bowl.
• Add egg, ground meat, quinoa, soy sauce and black pepper to the bowl, and mix gently with your hands. Scrape mixture onto the baking sheet and form into a loaf approximately 4 inches wide and 10 inches long; wet your hands if the mixture is very sticky. Spread top of loaf with ketchup or barbecue sauce. Bake until cooked through and browned, about 40 minutes. Cool 5 minutes before slicing.

TURKEY AND QUINOA MEATLOAF

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.

GLUTEN-FREE TURKEY QUINOA MEATLOAF

Steps:

• Preheat oven to 375°F (176°C).
• Melt 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.
• Form mixture into loaf and arrange in shallow roasting pan. Bake 40 minutes.
• Blend remaining tomato sauce, brown sugar and salt in small bowl.
• Brush top of loaf with tomato mixture and return to oven until meatloaf is thoroughly cooked, about 8 minutes.
• Recipe tip: Cut the meatloaf into single-portion servings and store in plastic bags or containers to pack for lunch or prepare in a hurry.

TURKEY & QUINOA MEATLOAF

Steps:

• Bring the quinoa and 1/2 cup of 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 oven to 350 degrees F (175 degrees C).
• Heat the 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.
• Mix the turkey, cooked quinoa, onions, garlic, zucchini, yellow peppers, tomato paste, 1 1/2 tablespoons Worcestershire sauce, 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 or place into a loaf pan. Combine the 1 1/2 teaspoons Worcestershire sauce, and 1/2 cup of ketchup in a small bowl. Rub the ketchup mixture 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. Bon Appétit!

TURKEY QUINOA MEATLOAF

Steps:

• 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, carrot, zucchini, egg, salt, and pepper in a large bowl until well combined. The mixture will be very moist. Shape into a loaf in a greased loaf pan. 5. Combine the brown sugar, 2 teaspoons Worcestershire, and 1 teaspoon water in a small bowl. Rub the paste over the top of the meatloaf. 6. 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). Since this meatloaf is very moist, some excess liquid may need to be drained off during cooking. Let the meatloaf cool for 10 minutes before slicing and serving.