Turkey and Quinoa Meatloaf

In my quest for a healthier diet, I have learned about Quinoa.  I had never heard of it before one of my friends that has a gluten allergy introduced me to it.  I have been trying to incorporate this into my low carb diet and have found that this is one great way to do so!


Turkey and Quinoa Meatloaf


1/4 Cup quinoa

1/2 Cup water

1 teaspoon olive oil

1 small onion, chopped

1 large clove garlic, chopped

1 (20 ounce) package lean ground turkey

1/2 Cup ketchup

1 Tablespoon hot pepper sauce (I like Frank’s Red Hot)

2 Tablespoons Worcestershire sauce

1 egg

1 1/2 teaspoons salt

1 teaspoon black pepper

2 teaspoons of Spice Chicks La Bella Donna Tuscan Blend

2 Tablespoons brown sugar

2 teaspoons Worcestershire sauce

1 teaspoon water


1. Bring the 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 15-20 minutes.  Set aside to cool.

2. Preheat oven to 350 degrees F

3. 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.  Ass the garlic and cook for another minute, remove from heat to cool.

4. Stir the turkey, cooked quinoa, onions, ketchup, hot sauce, 2 Tablespoons Worcestershire, egg, salt, pepper and Spice Chicks La Bella Donna Tuscan Blend in a large bowl until well combines.  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.

5.  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 160 degrees F.  Let the meatloaf cool for 10 minutes before slicing and serving.







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