Turkey and Quinoa Meatloaf You Have To Try

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Turkey and Quinoa Meatloaf

"I continually determined turkey meatloaf to be pretty disappointing. The taste is usually lacking in addition to the texture. Well, I have advanced this version that has a excellent texture and a highly excellent taste (my brother couldn't even inform that it wasn't red meat)! The secret's the quinoa, which adds amazing texture and is a lot nuttier than breadcrumbs. I wish you revel in this recipe!"

Ingredients :

1/4 cup quinoa
half of cup water
1 teaspoon olive oil
1 small onion, chopped
1 big clove garlic, chopped
1 (20 ounce) package ground turkey
1 tablespoon tomato paste
1 tablespoon warm pepper sauce
2 tablespoons Worcestershire sauce
1 egg
1 half teaspoons salt
1 teaspoon floor black pepper
2 tablespoons brown sugar
2 teaspoons Worcestershire sauce
1 teaspoon water

Instructions :

Prep : 30M	Cook : 5M	Ready in : 1H20M

Bring the quinoa and water to a boil in a saucepan over excessive heat. Reduce warmth to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to twenty mins. Set apart to chill.
Preheat an oven to 350 degrees F (a hundred seventy five stages C).
Heat the olive oil in a skillet over medium heat. Stir inside the onion; cook dinner and stir until the onion has softened and became translucent, about five minutes. Add the garlic and cook dinner for some other minute; put off from warmness to chill.
Stir the turkey, cooked quinoa, onions, tomato paste, hot sauce, 2 tablespoons Worcestershire, egg, salt, and pepper in a large bowl till well blended. The aggregate may be very wet. 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 within the preheated oven till not crimson in the center, approximately 50 mins. An instant-read thermometer inserted into the center must examine at least one hundred sixty levels F (70 tiers C). Let the meatloaf cool for 10 minutes earlier than reducing and serving.

Notes :

Reynolds® parchment can be used for easier cleanup/removal from the pan.

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