Monday, July 9, 2012

Turkey Meatloaf with Quinoa

After a 3-year-long, hard deliberation, I’ve finally decided I’m tired of being chubby…and popping a kid out last year certainly didn’t help. So we’re going to be a bit healthy-heavy on here for a few months while I’m doing Turbofire (read: bouncing around like a retard on crack). But don’t fret! I’m terribly backlogged on posting so there will be plenty of clog-your-arteries-just-by-reading recipes!

Now, I want to get one thing straight while we’re on the topic of healthy. To me, healthy does not mean boring, tasteless, bland, gritty, taupe mush. I will not be posting recipes for barley steamed in unsalted water, topped with sawdust. I want to be skinny, not bored to death. So we will start with one of my favorite healthful recipes – turkey meatloaf with quinoa. It’s moist, it’s delicious, and it’s filling enough that you won’t try to eat the cat later. And the best part - your husband won't cry like a lost child when you serve this to him.

Turkey Meatloaf with Quinoa
Courtesy of

¼ cup quinoa
½ cup water
1 tsp olive oil
1 small onion, chopped
1 clove garlic, finely chopped
1 (20-oz) package ground turkey
1 tbsp tomato paste
1 tbsp hot pepper sauce (I love Frank’s – it’s easily available and has a nice flavor. And yes, I put that ^&%$ on everything!)
2 tbsp Worcestershire sauce
1 egg
1½ tsp salt
1 tsp black pepper (freshly ground of course!)
2 tbsp brown sugar
2 tsp Worcestershire sauce
1 tsp water

Bring quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Set aside to cool.

Preheat your oven to 350˚.

Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the garlic and cook for another minute; remove from heat to cool.

Stir the turkey, cooked quinoa, onions, tomato paste, hot sauce, 2 tablespoons Worcestershire, egg, salt and pepper in a large bowl until well combined. The mixture will be very moist. Shape into a loaf on a foil lined baking sheet.

Combine the brown sugar, 2 teaspoons Worcestershire, and 1 teaspoon water in a small bowl. 
Rub the paste over the top of the meatloaf.

Bake in your preheated oven until no longer pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 160˚. Let the meatloaf cool for 10 minutes before slicing and serving.

As you can see, I love this served with roasted carrots and steamed green beans. Enjoy (and your body will thank you tomorrow)!

For a printable version of this recipe, please click here.

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