Gluten-free Turkey Quinoa Meatloaf
From infoforyourlife 7 years ago
- 65 to make
- Serves 8
Try this quick, easy and delicious recipe as your first step in make-ahead meal prep, as well as to make the most of fall's harvest vegetables:
Ingredients
- • 3 tbsp (45 mL) Becel Buttery Taste margarine with simpler ingredients – no artificial colours, flavours or preservatives – made from blends of plant and seed oils shopping list
- • 10 ounces (300 g) cremini mushrooms or white mushrooms, finely chopped shopping list
- • 1 medium zucchini, finely chopped shopping list
- • 1/2 cup (125 mL) sweet onion, finely chopped shopping list
- • 1 lb (500 g) lean ground turkey shopping list
- • 1/2 cup (125 mL) quinoa, cooked according to package directions (about 1 cup cooked) shopping list
- • 4 slices gluten-free sandwich bread, processed into crumbs shopping list
- • 1 cup (250 mL) no-salt-added tomato sauce, divided shopping list
- • 1 large egg shopping list
- • 1/2 tsp (2 mL) freshly ground black pepper shopping list
- • 1 tbsp (15 mL) firmly packed dark brown sugar shopping list
- • 1/4 tsp (1 mL) salt shopping list
How to make it
- 1. Preheat oven to 375°F (176°C).
- 2. Melt margarine in large nonstick skillet and cook mushrooms, zucchini and onion, stirring occasionally until vegetables are starting to brown and tender, about 8 minutes. Let cool.
- 3. Combine mushroom mixture with ground turkey, cooked quinoa, bread crumbs, 1/2 cup (125 mL) tomato sauce, egg and pepper.
- 4. Form mixture into loaf and arrange in shallow roasting pan. Bake 40 minutes.
- 5. Blend remaining tomato sauce, brown sugar and salt in small bowl.
- 6. Brush top of loaf with tomato mixture and return to oven until meatloaf is thoroughly cooked, about 8 minutes.
- Recipe tip: Cut the meatloaf into single-portion servings and store in plastic bags or containers to pack for lunch or prepare in a hurry.
People Who Like This Dish 2
- clbacon Birmingham, AL
- eastcoaster Nowhere, Us
- infoforyourlife Toronto, Canada
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