Meatloaf has always been one of my favorite comfort foods. But growing up, seeing it served soaking up its grease, covered with slices of bacon, it’s not something I ever equated with healthy. This guilt-free recipe changed my outlook entirely. We’ve all heard of the rage that is quinoa. But truthfully, it is a fantastic faux-grain with exceptional nutrient richness. Using it in place of traditional breadcrumbs gives the meatloaf a nutty, luxurious texture that is unbeatable. Furthermore, adding a slightly sweet element with the brown sugar glaze compliments the flavors and keeps the sometimes-bland-or-dry ground turkey moist and delicious.
Ingredients:
¼ c quinoa
½ c water
1 tsp olive oil
1 small onion, chopped
1 large clove garlic, chopped
1 20 oz package ground turkey
1 TB ketchup
1 TB Sriracha
2 TB Worcestershire sauce
1 egg
1 ½ tsp salt
1 tsp ground black pepper
Glaze
2 TB brown sugar
2 tsp Worcestershire sauce
1 tsp 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, ketchup, Sriracha, 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. (This is crucial. Ground turkey and ground beef cook two different ways. Beef gives off a considerable amount of fat and little juice making it OK to cook in a loaf pan soaking in its oils. Turkey and chicken, on the other hand, give off a lot of moisture and very little fat, so basically when you cook it in a loaf pan, it’s steaming and soaking in turkey water, making for a mushy loaf.) For the glaze, 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.