Turkey-and-quinoa meat loaf

4
3
1
Smartpoints value per serving
Total Time
1 hr 25 min
Prep
15 min
Cook
1 hr 5 min
Serves
6
Difficulty
Easy
This crowd-pleasing meat loaf combines tasty turkey and nutty whole-grain quinoa with a good dose of shredded zucchini. And even though it needs about an hour to bake in the oven, it only takes 15 minutes to set up. While it bakes you have time to make a salad, set the table, and clean up from the prep. Then, when the meat loaf is ready, you will be, too! If you're already a fan of quinoa, cook a double batch next time you're making it for dinner, and plan ahead to make this meat loaf the next day using the leftovers. And speaking of leftovers, a slice of this meatloaf makes a fantastic lunch to take with you to work or school.

Ingredients

water

1 cup(s)

uncooked quinoa

½ cup(s), rinsed

uncooked zucchini

1 medium, shredded

chili sauce

¾ cup(s), or ketchup

egg white(s)

2 large

uncooked red onion(s)

1 small, finely chopped

fresh parsley

1 Tbsp, chopped flat-leaf

Italian seasoning

1½ tsp, dried

table salt

½ tsp

black pepper

½ tsp

raw skinless turkey breast

1 pound(s), ground

Instructions

  1. Bring water to boil in small saucepan; add quinoa. Reduce heat and simmer, covered, until quinoa is tender and water is absorbed, about 15 minutes. Remove saucepan from heat; fluff quinoa with fork and let cool slightly.
  2. Meanwhile, preheat oven to 375°F. Line bottom of 9 x 13-inch baking dish or baking pan with parchment paper.
  3. Squeeze zucchini dry and put in large bowl. Stir in ¼ cup of chili sauce, the egg whites, onion, parsley, Italian seasoning, salt, and pepper. Add turkey and quinoa; stir until combined well but not overmixed.
  4. Transfer turkey mixture to prepared baking dish and shape into 5 x 11-inch loaf. Spread remaining ½ cup chili sauce on top of loaf.
  5. Bake until instant-read thermometer inserted into center of loaf registers 165°F, 50–55 minutes. Let stand 5 minutes. Cut into 6 slices.
  6. Per serving: 1 slice

Notes

Quinoa grains are covered with a protective bitter coating called saponin, so giving it a good rinse in a fine sieve is essential before cooking it.

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