Turkey Quinoa Meatloaf

Serving of meatloaf on white plate with noodles and marinara sauce.

4.60 from 10 votes

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!

Prep Time15

Cook Time1 10

Cooling Time10

Total Time1 35

Course: Main Course, Turkey

Cuisine: American

Diet: Gluten Free, Low Lactose

Servings:

Author: Rachel Gurk

Ingredients

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

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