I always found turkey meatloaf recipes to be quite disappointing as the flavor is usually lacking as well as the texture. So I developed this recipe that has a great texture and a surprisingly good flavor — my brother couldn't even tell that it wasn't beef! The secret is the quinoa, which adds wonderful texture and is much nuttier than breadcrumbs.
Ingredients
- water: 0.5 cup
- quinoa: 0.25 cup
- olive oil: 1 tsp
- onion: 1 piece (chopped)
- clove garlic: 1 piece (chopped)
- brown sugar: 2 Tbsp
- Worcestershire sauce: 2 tsp
- water: 1 tsp
- ground turkey: 1 pack (20 ounce pack)
- egg: 1 piece
- Worcestershire sauce: 2 Tbsp
- tomato paste: 1 Tbsp
- hot pepper sauce: 1 Tbsp
- ½ teaspoons salt: 1 piece
- ground black pepper: 1 tsp
Metric Conversion
Stages of cooking
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Bring 1/2 cup water and quinoa to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until quinoa is tender and the water has been absorbed, 15 to 20 minutes. Set aside to cool.
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Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with foil.
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Heat olive oil in a skillet over medium heat. Add onion; cook and stir until soft and translucent, about 5 minutes. Add garlic and cook for 1 more minute. Remove from the heat and cool slightly.
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Mix brown sugar, 2 teaspoons Worcestershire sauce, and 1 teaspoon water together in a small bowl until a paste forms.
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Mix turkey, cooked quinoa, onion mixture, egg, 2 tablespoons Worcestershire sauce, tomato paste, hot sauce, salt, and pepper together in a large bowl until well combined; the mixture will be very moist. Shape into a loaf and place onto the prepared baking sheet. Spread brown sugar paste over the top.
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Bake in the preheated oven until no longer pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let cool for 10 minutes before slicing and serving. Allrecipes Magazine
