Turkey-and-Quinoa Meat Loaf

Total Time
1 hr 25 min
15 min
1 hr 5 min
This crowd-pleasing meat loaf combines tasty turkey and nutty whole-grain quinoa and a good dose of veggies.



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


  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


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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