Tuesday, February 11, 2014

Recipe of the Week| Turkey and Quinoa Meatloaf!

Easy Turkey and Quinoa Meatloaf! 

Hello! I'm back after taking a week+ off to regroup my life. It's been an eventful week. Lots of introspection going on. I will explain later in a post to come :)

Can I just say that it is extremely EXTREMELY tricky trying to make meatloaf look appetizing in a photo! I hope this pic did this delicious dish justice. I finally scrounged up the time to make this meal- it was actually supposed to be my "recipe-of-the-week" last week. OH WELL. 

I added quinoa to bulk up the plate and add some additional fiber and complex carbohydrate. This grain is also an excellent source of iron and protein. 

Check out below for more details on ingredients and prep.

1 pound lean ground turkey
1 egg
1/4 cup chicken broth (optional)
3 tablespoons freshly chopped parmesan cheese
3 cups cooked quinoa
2 tablespoons olive oil
Handful of freshly chopped parsley
2 table spoons minced garlic
1/2 medium sized finely chopped onion
1 teaspoon oregano
1 teaspoon italian seasoning
1 teaspoon paprika
1 teaspoon basil
Salt and pepper to taste- I love to use lemon pepper

Sauce Topping:
3 tablespoons organic mayonnaise
3 tablespoons organic ketchup
1 tablespoon spicy brown or dijon mustard

Preheat oven to 350 degrees F. Mix room temperature/ thawed raw ground turkey with garlic, onions, egg, cheese, and seasonings in large bowl. Fold in cooked quinoa last. Place into pan of choice. I like  to cook my meatloaf in a pan that will resemble a loaf of bread- although it usually always falls apart when I portion out the servings. Mix ketchup, mayonnaise, and mustard in separate small bowl and top onto meatloaf before placing into the oven for baking.  Once meatloaf has been topped with sauce, place in oven and bake for approx 1 hr. Check to make sure all pink has turned beige. I must admit that the moisture of the quinoa made it a little tough to tell if the meat cooked all the way through just by looking (even poking a fork through did not give me any confirmation), so if you have a meat thermometer, whip it out and make sure the dish reaches at least 165 degrees F (internal temperature)! 

Serve hot and pair with your favorite veggie side dish! I sautéed some baby broccoli in salt and olive oil. 

Bon Appetit! 
xoxo Mary


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