Italian Turkey Quinoa Meatloaf

You’ll love this heart-healthy Italian Turkey Quinoa Meatloaf! You might never go back to using breadcrumbs.

When I was asked to participate in an event to raise awareness for heart disease, I knew it was something I wanted to take part in. My friend Kim does this every year on the anniversary of her mom’s passing and I think it is such a great way to not only remember and honor her mom, but to also help other people realize that they may need to make some changes in their life. Here’s what Kim says:

Today we are joining together to help raise awareness for Heart Disease. Kim of Cravings of a Lunatic lost her mom to heart disease when her mother was 47, and Kim was 15. Each year on the day her mom passed she shares stories and photos of her mom. This year she joined forces with Jen of Juanita’s Cocina, whose life was also touched by heart disease when her stepfather had a heart attack. Jen’s stepfather is alive and well more than a decade later, and for that, Jen is thankful every day. The ladies got in touch with other bloggers to ask them to share their own stories about how heart disease has touched their lives. So today we share stories and recipes from our hearts to yours, in memory and honour of Momzie, Kim’s mom. We hope you will share your stories with us today as well.

My family and my husband’s family both have a history of heart disease. It is almost hard to find a family that doesn’t. Ever since having kids, I find it even more imperative to protect my heart and my health. I want to be around for a long, long, long time. For my kids, for my husband, and for myself too. I selfishly want to see my children grow old, but I also know that they need me in their life.

I might occasionally (or more than occasionally) indulge in a big juicy burger or a bowl of ice cream, but I do try to make healthy choices and remember the phrase, “everything in moderation.”

One of the big things we do to protect our health and hearts is to eat lean meats such as turkey and lots of whole grains such as quinoa. This quinoa meatloaf fits the bill! I serve it with whole grain pasta, marinara sauce, and sautéed spinach. Easy dinner that you can feel great about.

However, here’s a confession: Even though I’m no longer pregnant, and I’m not feeling nauseous, I am still a little bit lazy.

Just a little.

As evidenced by the progression of this quinoa meatloaf… I began with a grand plan to make meatballs. A double batch of meatballs. Half to freeze. Then I thought to myself, do I feel like rolling this mixture into a million little balls?

Answer: No.

Lightbulb! Meatloaf. If the family wants meatballs, they can cut the quinoa meatloaf into little chunks. Instant balls-o-meat.

Whenever I’m looking for a great recipe that is also good for me, Dara’s site, Cookin’ Canuck is one of the first places I look. Not only will I see gorgeous photography, but I’ll also find great recipes like these Turkey, Quinoa and Zucchini Meatball Lettuce Wraps, the inspiration for this recipe. Lettuce wraps are always fun for a light meal and I just love the idea of throwing meatballs inside a lettuce wrap.

With the added protein from quinoa, you’re sure to feel satisfied after eating either those meatballs or this meatloaf. The addition of zucchini helps to keep the turkey nice and moist.

I lo

Enjoy! And take pride in your heart. Do something good for your heart.

Today.

It can’t wait.

No really. It can’t.

PS: Prefer a more classic meatloaf? Try this classic meatloaf recipe.  I also really love this mini turkey meatloaf sheet pan dinner or for something kind of unique, this southwestern mini meatloaf recipe made with ground chicken, corn, black beans, and barbecue sauce. 

Recipe

Turkey Quinoa Meatloaf

4.60 from 10 votes

By Rachel Gurk

Prep Time: 15 minutes mins

Cook Time: 1 hour hr 10 minutes mins

Cooling Time: 10 minutes mins

Total Time: 1 hour hr 35 minutes mins

Servings: 8

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Turkey quinoa meatloaf is hearty, flavorful, and a little lighter than traditional meatloaf. Quinoa keeps the loaf tender while adding protein and texture, and a sweet-tangy glaze on top makes every slice irresistible!

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Ingredients 

1x2x3x

For Meatloaf:

• ▢ 2 large eggs
• ▢ 1 medium yellow onion
• ▢ 1 medium carrot
• ▢ 1 stalk celery
• ▢ 2 cloves garlic
• ▢ 2 pounds ground turkey (85/15 preferred)
• ▢ 1 cup cooked quinoa (see note)
• ▢ ¼ cup chopped fresh parsley (additional for garnish if desired)
• ▢ ¼ cup ketchup
• ▢ 1 tablespoon Worcestershire sauce
• ▢ 1 teaspoon kosher salt
• ▢ ½ teaspoon coarsely ground black pepper

For Glaze:

• ▢ ¼ cup ketchup
• ▢ 2 tablespoons packed brown sugar
• ▢ 1 tablespoon red wine vinegar

Instructions 

• Preheat oven to 375ºF. Line a rimmed baking sheet or 9 x 13-inch baking pan with parchment paper or foil for easier cleanup.
• In a large mixing bowl, lightly beat two eggs until blended.
  2 large eggs
• Peel and quarter the onion, peel the carrot and cut into large chunks, trim celery and cut into large chunks, and peel the garlic cloves. The pieces should be small enough to fit into the bowl of a small food processor.
  1 medium yellow onion, 1 medium carrot, 1 stalk celery, 2 cloves garlic
• Place onion, celery, carrot, and garlic into the food processor and pulse until finely chopped. Scrape the mixture into a measuring cup. You should have about 1 cup of the mixture (discard any extra). Add the vegetables to the mixing bowl.
• Add ground turkey, cooked quinoa, chopped parsley, ¼ cup ketchup, Worcestershire, salt, and pepper to the bowl. Mix until just combined (you can use your hands).
  2 pounds ground turkey, 1 cup cooked quinoa, ¼ cup chopped fresh parsley, ¼ cup ketchup, 1 tablespoon Worcestershire sauce, 1 teaspoon kosher salt, ½ teaspoon coarsely ground black pepper
• Gather the mixture together, place on the sheet pan. Form into a loaf shape, about 11 x 5 inches, pressing firmly to shape the mixture.
• Bake for 35 minutes.
• Meanwhile, in a small bowl, combine ¼ cup ketchup, brown sugar, and red wine vinegar.
  ¼ cup ketchup, 2 tablespoons packed brown sugar, 1 tablespoon red wine vinegar
• After 35 minutes, remove meatloaf from the oven. Drizzle or brush the top of the meatloaf with ketchup mixture. Put it back into the oven, and bake for an additional 35 to 40 minutes, or until the middle of the loaf reaches at least 165ºF when checked with an instant-read thermometer.
• Let the meatloaf cool for 10 minutes before slicing and serving.

Notes

• Quinoa: I prefer regular quinoa for the meatloaf, not a tri-color blend, because the color blends in better. To make 1 cup cooked quinoa for this recipe, you'll need ⅓ cup dry quinoa and ⅔ cup water. I usually cook a big batch of quinoa ahead of time (I like Instant Pot quinoa), and either freeze or refrigerate it for later use.
• Ground meat: If you prefer, the meatloaf can be made with a different type of ground meat instead of turkey, such as lean ground beef or ground chicken.
• Make two smaller loaves. This recipe makes a large meatloaf. If you prefer, you can divide the mixture, and make two smaller meatloaves instead of one big one. Reduce baking time.
• Storage & reheating: Refrigerate leftover sliced meatloaf for up to 4 days. It can be frozen for up to 3 months. To reheat, warm the slices in the microwave, or wrap in foil and heat at 300°F oven until heated through. 

 

This recipe was previously published as Italian Turkey Quinoa Meatloaf. We revised and retested the recipe 8/2026.

Nutrition

Serving: 1slice, Calories: 256kcal, Carbohydrates: 15g, Protein: 24g, Fat: 11g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 130mg, Sodium: 564mg, Potassium: 435mg, Fiber: 1g, Sugar: 8g, Vitamin A: 1685IU, Vitamin C: 5mg, Calcium: 54mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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