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Italian Turkey Quinoa Meatloaf
You’ll love this heart-healthy Italian Turkey Quinoa Meatloaf! You might never go back to using breadcrumbs.
Prep Time
15
minutes
minutes
Cook Time
1
hour
hour
Total Time
1
hour
hour
15
minutes
minutes
Servings
6
servings
Calories
329
kcal
Author
Rachel Gurk
Ingredients
1 ¼
pound
ground turkey
1
cup
cooked quinoa
½
medium yellow onion, grated
2
garlic cloves, minced
½
cup
grated zucchini (about 1 large or 2 small zucchini)
¼
cup
chopped fresh parsley, more for garnish if desired
¼
teaspoon
red pepper flakes
2
tablespoons
reduced-sodium soy sauce
1
teaspoon
dried oregano
½
teaspoon
ground black pepper
1
egg, beaten
6
tablespoons
grated Parmesan cheese
1
jar of your favorite tomato (pasta) sauce
Instructions
Preheat oven to 350°F. Spray a rimmed baking sheet with non-stick cooking spray or line with a Silpat baking mat.
In a large bowl, combine all ingredients EXCEPT tomato sauce. I use my hands, because you don’t want to over-mix this or it will get tough.
Form into a meatloaf shape on your prepared baking sheet. Mine was long, skinny, and short because I didn’t want to have to bake it forever.
Bake for 50-60 minutes or until meatloaf reaches an internal temperature of 165°F.
Serve topped with heated sauce or pour sauce over meatloaf in last 10 minutes of cooking.
Notes
I got the 85% lean (85/15) ground turkey for this so it wouldn’t be too dry, but feel free to try the leaner version.
Double the recipe and freeze a loaf for a busy day!
Nutrition
Serving:
1
g
|
Calories:
329
kcal
|
Carbohydrates:
10
g
|
Protein:
29
g
|
Fat:
20
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
12
g
|
Cholesterol:
136
mg
|
Sodium:
373
mg
|
Fiber:
1
g
|
Sugar:
1
g