VEGGIE-PACKED MEATLOAF WITH QUINOA
You can make this lean and delicious recipe with your choice of ground turkey or chicken. The mix can also be baked in meatball form: Simply roll it into 30 meatballs and bake 20 to 25 minutes, turning the meatballs once.
Provided by Whole Foods Market(R)
Categories Trusted Brands: Recipes and Tips Whole Foods Market
Time 1h20m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F and line a small baking sheet with parchment paper.
- Place onion and garlic in a food processor and pulse until finely chopped. Transfer to a large skillet. Add carrot and celery to the food processor, and pulse until chopped. Add spinach and pulse a few times more. Add to the skillet. Place the skillet over medium heat and cook, stirring until vegetables release liquid. Continue cooking until liquid evaporates and vegetables begin to brown, about 8 minutes; add water a tablespoon at a time, if necessary, to keep vegetables from sticking. Transfer to a large bowl.
- Add egg, ground meat, quinoa, soy sauce and black pepper to the bowl, and mix gently with your hands. Scrape mixture onto the baking sheet and form into a loaf approximately 4 inches wide and 10 inches long; wet your hands if the mixture is very sticky. Spread top of loaf with ketchup or barbecue sauce. Bake until cooked through and browned, about 40 minutes. Cool 5 minutes before slicing.
Nutrition Facts : Calories 231.6 calories, Carbohydrate 22.9 g, Cholesterol 81.9 mg, Fat 2.8 g, Fiber 2.8 g, Protein 27.8 g, SaturatedFat 0.6 g, Sodium 353.1 mg, Sugar 3.1 g
WEIGHT WATCHERS TURKEY MEATLOAF WITH QUINOA & ZUCCHINI RECIPE
Weight Watchers turkey meatloaf with quinoa and zucchini, a winning healthy recipe enjoyed by young and old alike with just 2 Freestyle SmartPoints!
Provided by Martha McKinnon | Simple Nourished Living
Categories Main Course
Time 1h10m
Number Of Ingredients 10
Steps:
- Cook the quinoa according to the package directions. Fluff with a fork and let cool slightly.
- Meanwhile, line the bottom of a 9x13 baking pan with foil. Preheat the oven to 375F degrees.
- Place the zucchini in a large bowl. Add the egg whites, onion, parsley, Italian seasoning, 1/4 cup chili sauce, salt and pepper. Add the turkey and quinoa and mix well to combine.
- Transfer the mixture to your prepared baking pan. Shape it into a 5 x 11-inch rectangle loaf. Brush the remaining 1/4 cup chili sauce evenly over the loaf.
- Bake until an instant read thermometer inserted in the center of the meatloaf reads 165F degrees, about 50 to 55 minutes.
- Remove from the oven and let rest at least 5 minutes so it's easier to cut. Cut into 6 even pieces.
Nutrition Facts : ServingSize 1 /6th recipe, Calories 185 kcal, Carbohydrate 16 g, Protein 21 g, Fat 4 g, Fiber 2 g
TURKEY AND QUINOA MEATLOAF-HEALTHY
My family loves meatloaf and i enjoy finding new ways to make them, this recipe and photo is from AllRecipes, I do not make Turkey meatloaf much but with this recipe it will be made often, enjoy!
Provided by Eileen Hineline
Categories Meatloafs
Time 1h20m
Number Of Ingredients 15
Steps:
- 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 to 20 minutes. Set aside to cool.
- 2. Preheat an oven to 350 degrees F (175 degrees C).
- 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. Add the garlic and cook for another minute; remove from heat to cool.
- 4. 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.
- 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 (70 degrees C). Let the meatloaf cool for 10 minutes before slicing and serving.
TURKEY & QUINOA MEATLOAF
This turkey meatloaf has great texture and a surprisingly good flavor. The secret is the quinoa! A wonderful recipe for anyone wanting to eat gluten-free.
Provided by gflivingla
Categories Meatloaf
Time 1h20m
Yield 1 loaf, 4 serving(s)
Number Of Ingredients 15
Steps:
- Bring the quinoa and 1/2 cup of 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 oven to 350 degrees F (175 degrees C).
- Heat the 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.
- Mix the turkey, cooked quinoa, onions, garlic, zucchini, yellow peppers, tomato paste, 1 1/2 tablespoons Worcestershire sauce, 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 or place into a loaf pan. Combine the 1 1/2 teaspoons Worcestershire sauce, and 1/2 cup of ketchup in a small bowl. Rub the ketchup mixture over the top of the meatloaf.
- 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 (70 degrees C). Let the meatloaf cool for 10 minutes before slicing and serving. Bon Appétit!
35+ HEALTHY GROUND TURKEY RECIPES (+GROUND TURKEY TACOS)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Main Course
Time 30m
Number Of Ingredients 7
Steps:
- Mix the browned ground turkey with the spices and chiles.
- Simmer for 10 minutes.
- Serve on tortillas.
Nutrition Facts : Calories 245 kcal, ServingSize 1 serving
MEXICAN TURKEY MEAT LOAF
Here's a zesty, flavorful meat loaf you can really sink your teeth into! Pair this with black beans, rice, green salad with lime vinaigrette or any of your favorite Tex-Mex sides. -Kristen Miller, Glendale, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 3h25m
Yield 1 loaf (6 servings)
Number Of Ingredients 19
Steps:
- Combine bread and milk in a large bowl; let stand until liquid is absorbed. Add next 14 ingredients and 1/3 cup salsa; mix lightly but thoroughly., On an 18x7-in. piece of heavy-duty foil, shape meat mixture into a 10x6-in. oval loaf. Lifting with foil, transfer to a 6-qt. oval slow cooker. Press ends of foil up sides of slow cooker., Cook, covered, on low 3-4 hours or until a thermometer reads 165°. Lifting with foil, drain fat into slow cooker before removing meat loaf to a platter; top with remaining salsa and sprinkle with cilantro. Let stand 10 minutes before slicing. Serve with rice.
Nutrition Facts : Calories 335 calories, Fat 20g fat (6g saturated fat), Cholesterol 149mg cholesterol, Sodium 1109mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 1g fiber), Protein 27g protein.
TURKEY AND QUINOA MEATLOAF
I always found turkey meatloaf to be quite disappointing. The flavor is usually lacking as well as the texture. Well, I have developed this version 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. I hope you enjoy this recipe!
Provided by Andrew Benoit
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 1h20m
Yield 5
Number Of Ingredients 15
Steps:
- 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 to 20 minutes. Set aside to cool.
- Preheat an oven to 350 degrees F (175 degrees C).
- 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 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 (70 degrees C). Let the meatloaf cool for 10 minutes before slicing and serving.
Nutrition Facts : Calories 259.3 calories, Carbohydrate 15.2 g, Cholesterol 120.8 mg, Fat 11 g, Fiber 1.1 g, Protein 25.3 g, SaturatedFat 2.7 g, Sodium 967.6 mg, Sugar 7.3 g
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3.6/5 (117)Servings 8
- Heat safflower oil in a large sauté pan; add onion and cook until translucent. Add carrot, celery, and peppers and cook until soft. Set aside and let cool.
- In a large mixing bowl, combine turkey, quinoa, cooked vegetables, kale, and parsley. Season with salt and pepper. Mix well by hand until thoroughly combined. Shape mixture into two 9x4” loaves. Place on a parchment paper-lined baking sheet. Brush with barbecue sauce and bake for 45 minutes.
RECIPE: QUINOA AND TURKEY MEATLOAF | WHOLE FOODS MARKET
From wholefoodsmarket.com
Servings 8Calories 170 per servingTotal Time 1 hr 20 mins
- Combine onion and garlic in a food processor and pulse until finely chopped. Transfer to a large skillet. Combine carrot and celery in the processor and pulse until chopped. Add spinach and pulse a few times more. Add to the skillet. Set the skillet over medium heat and cook, stirring, until vegetables release their liquid. Continue cooking, stirring frequently, until liquid evaporates and vegetables begin to brown, about 8 minutes; add water 1 tablespoon at a time if needed to prevent vegetables from sticking. Transfer to a large bowl and let cool slightly.
- Add chia seeds, ground meat, quinoa, soy sauce and pepper to the bowl and mix gently with your hands. Scrape mixture onto the prepared baking sheet and form into a loaf about 4 inches wide and 10 inches long; dampen your hands if the mixture is very sticky. Spread top of loaf with ketchup. Bake until cooked through and browned, about 40 minutes. Let cool for 5 minutes before slicing.
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Reviews 14Category EntreeCuisine AmericanTotal Time 55 mins
- Chop the vegetables into 1-inch pieces. Add them to a food processor fitted with a steel blade, and pulse until finely chopped, about 10 1-second pulses.
- Heat the oil in a skillet and add the vegetables and garlic, until the vegetables have softened, about 2 – 3 minutes. Season with thyme, salt and pepper. Remove from heat and let cool for 5 minutes.
- Add the turkey, vegetables, quinoa, egg and a bit more salt and pepper to a large mixing bowl. Stir until fully combined.
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4.8/5 (8)Total Time 1 hr 15 minsCategory TurkeyCalories 329 per serving
- Preheat oven to 350°F. Spray a rimmed baking sheet with non-stick cooking spray or line with a Silpat baking mat.
- In a large bowl, combine all ingredients EXCEPT tomato sauce. I use my hands, because you don’t want to over-mix this or it will get tough.
- Form into a meatloaf shape on your prepared baking sheet. Mine was long, skinny, and short because I didn’t want to have to bake it forever.
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4.5/5 (2)Total Time 35 minsCategory Appetizers, EntreesCalories 137 per serving
- In a large bowl, combine the ground turkey, the cooked quinoa, chopped pickles, garlic, ketchup, mustard, the beaten egg, salt and pepper.
EASY TURKEY QUINOA MEATLOAF RECIPE - THE MODERN PROPER
From themodernproper.com
Ratings 5Category Dinner, Gluten-FreeServings 6Calories 419 per serving
- Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes
- Stir in the onion, carrot and bell pepper, sauté until the onion has softened and turned translucent, about 5 minutes
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Ratings 30Calories 176 per servingCategory Dinner
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- Place the ground turkey, breadcrumbs, egg, chicken stock, parsley, salt and pepper in a large bowl. Add in the now-cooled vegetables. Mix them together with a large spoon or your hands.
- Transfer the mixture into a mound onto the baking sheet and shape into a 9X3 inch freeform loaf.
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- In a bowl combine ground turkey, egg, sour cream, salt, garlic salt, Parmesan cheese, bread crumbs and 1 tablespoon Worcestershire sauce and stir until everything is incorporated. Transfer the contents into the prepared loaf pan.
- In a separate bowl combine remaining tablespoon Worcestershire sauce and ketchup. Spread on top of the turkey meatloaf. Bake meatloaf for 55 minutes, then remove from oven and let rest for 10 minutes, then slice into 10-12 slices.
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