Turkey, zucchini, and quinoa meat loaves
5
Points®
Total time: 1 hr 15 min • Prep: 15 min • Cook: 55 min • Serves: 6 • Difficulty: Easy
This loaf is the perfect way to lighten up a typical weeknight meatloaf. Instead of ground beef, this recipe utilizes ground turkey and quinoa. It also features zucchini, onions, fresh sage, chili sauce, and spicy brown mustard. You'll love how all the different flavors and textures come together. You can also up the protein: Love cheese? Simply sprinkle 1 cup (about 4 ounces) shredded low-fat Cheddar or Colby cheese over the loaves during the last 5 minutes of baking and let it melt on the loaves. Just keep in mind that this may affect the nutritional value of the recipe if you opt to do so.
Ingredients
Uncooked quinoa
0.5 cup(s)
Uncooked zucchini
1 medium
Egg whites
2 item(s), large
Chili sauce
0.5 cup(s)
Uncooked onion(s)
0.5 medium
Fresh sage
1 Tbsp
Table salt
0.75 tsp
Black pepper
0.5 tsp
Uncooked ground turkey
1 pound(s)
Mustard
1 Tbsp
Instructions
1
Cook quinoa according to package directions. Fluff with fork and let cool slightly.
2
Preheat oven to 425°F. Line large rimmed baking pan with foil; spray foil with nonstick spray.
3
Squeeze zucchini dry and place in large bowl with egg whites, ¼ cup chili sauce, onion, sage, salt, and pepper. Add turkey and quinoa and stir to mix well.
4
Shape into 6 (2½ x 4-inch) oval loaves. Place loaves on baking pan. Stir remaining ¼ cup chili sauce and mustard together in small bowl; spread mixture evenly over loaves.
5
Bake until instant-read thermometer inserted into side of each loaf registers 165°F, 30–35 minutes. Let stand 5 minutes before serving.
6
Serving size: 1 meat loaf
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