If you are a meatloaf hater, just try this before making any judgments. I don’t like meatloaf in general, but I like this Turkey-Quinoa Meat Loaf a lot! It’s moist, tender, and slightly sweet with a lot of flavor. If you don’t like quinoa, you won’t notice it at all in this recipe. I like to pair this with a green salad or with my Sweet Potato-Puree.
Bring quinoa and water to a boil in a medium saucepan. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, 15 to 20 minutes.
Pre-heat overn to 350 degrees F.
Mince the onion (smaller the better with picky eaters). I have to hide onions from not only my 3 year old but also my husband. Peel garlic cloves.
Place oil in saute pan and heat to medium. Place onions in saute pan and cook, stirring often, until translucent and soft. Press garlic through press and saute all together for 30 seconds to 1 minute. Remove pan from heat and set to the side.
In a large bowl, stir the ground turkey, quinoa, onion garlic mixture, eggs, Worcestershire sauce, tomato paste, salt, and pepper.
Place the mixture into either a 9x13 glass baking dish or baking sheet. If using baking dish, press the mixture into the sides, but leave a space on one of the long sides ( to allow for fat drippings to accumulate and separate). If using a baking sheet, shape mixture into a loaf in the middle of the pan.
Stir together the glaze in a small bowl and smooth it over the top of the meatloaf.
Place in oven and bake for 45-60 minutes until it registers about 160 degrees F when an instant read thermometer placed in the center.
* Lining the baking sheet is best for easy clean up.