Turkey and Quinoa Meatloaf

Recipe View In a saucepan, bring 1/2 cup water and quinoa to a boil over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water is fully absorbed, approximately 15-20 minutes. Remove from heat and allow to cool slightly.

Recipe View Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or foil for easy cleanup.

Recipe View Heat olive oil in a skillet over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Remove from heat and let cool slightly.

Recipe View In a small bowl, whisk together the brown sugar, 2 teaspoons of Worcestershire sauce, and 1 teaspoon of water until a smooth paste forms. This will create a delicious glaze for the meatloaf.

Recipe View In a large bowl, gently combine the ground turkey, cooked quinoa, sautéed onion and garlic mixture, egg, 2 tablespoons of Worcestershire sauce, tomato paste, hot pepper sauce, salt, and pepper. Mix until just combined; avoid overmixing to keep the meatloaf tender. Shape the mixture into a loaf and place it on the prepared baking sheet. Spread the brown sugar paste evenly over the top of the loaf.

Recipe View Bake in the preheated oven for approximately 50 minutes, or until the meatloaf is cooked through and no longer pink in the center. An instant-read thermometer inserted into the thickest part should register at least 165°F (74°C). Let the meatloaf rest for 10 minutes before slicing and serving.