One of my "followers" recommended a version of this recipe to me and I decided to try it out. Typically I pour ketchup over any meatloaf I eat; however I tried this before I even dipped it into ketchup and was amazed that it didn't even need to be drowned in ketchup!! This recipe was great and the flavor was really incredible! It was colorful and healthy too!! This is a definite keeper!
1 teaspoon olive oil
1 small onion, chopped
1 carrot, chopped
1/2 red bell pepper, chopped
2 large cloves garlic, chopped
1/4 cup whole wheat bread crumbs
1 (20 ounce) package lean ground turkey
1 1/2 tablespoon tomato paste
1 dash hot pepper sauce
2 tablespoons Worcestershire sauce
1 egg
1 1/2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon fresh thyme
1/4 cup quinoa
1/2 cup water1 teaspoon olive oil
1 small onion, chopped
1 carrot, chopped
1/2 red bell pepper, chopped
2 large cloves garlic, chopped
1/4 cup whole wheat bread crumbs
1 (20 ounce) package lean ground turkey
1 1/2 tablespoon tomato paste
1 dash hot pepper sauce
2 tablespoons Worcestershire sauce
1 egg
1 1/2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon fresh thyme
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.
Heat the olive oil in a skillet over medium heat. Stir in the onion, carrot and pepper; 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, carrots, pepper, bread crumbs, tomato paste, hot sauce, Worcestershire, egg, salt, thyme and pepper in a large bowl until well combined. The mixture will be very moist. Shape into a loaf in a baking dish.
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.
Preheat an oven to 350 degrees.
Heat the olive oil in a skillet over medium heat. Stir in the onion, carrot and pepper; 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, carrots, pepper, bread crumbs, tomato paste, hot sauce, Worcestershire, egg, salt, thyme and pepper in a large bowl until well combined. The mixture will be very moist. Shape into a loaf in a baking dish.
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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