Turkey Meatloaf with Quinoa

Courtesy of allrecipes.com

¼ cup quinoa
½ cup water
1 tsp olive oil
1 small yellow onion, chopped
1 clove garlic, finely chopped
1 (20-oz) package ground turkey
1 tbsp tomato paste
1 tbsp hot pepper sauce
2 tbsp Worcestershire sauce
1 egg
1½ tsp salt
1 tsp black pepper
2 tbsp brown sugar
2 tsp Worcestershire sauce
1 tsp water

Bring 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 your oven to 350˚.

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 your 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˚. Let the meatloaf cool for 10 minutes before slicing and serving.

As you can see, I love this served with roasted carrots and steamed green beans. Enjoy!