Turkey Quinoa And Zucchini Mini Meatloaves 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.

TURKEY, QUINOA, AND ZUCCHINI MINI MEATLOAVES

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.