Turkey and Quinoa Moist Flavorful (Print Version)
Turkey and quinoa loaf with nutty grains, brown sugar glaze, and savory spices for tender, delicious slices.
# Ingredients:
→ Base
01 -
120 milliliters water
02 -
45 grams quinoa
→ Aromatics
03 -
1 teaspoon olive oil
04 -
1 small onion, finely chopped
05 -
1 large garlic clove, minced
→ Topping Glaze
06 -
2 tablespoons brown sugar
07 -
2 teaspoons Worcestershire sauce
08 -
5 milliliters water
→ Main Mixture
09 -
565 grams ground turkey
10 -
1 large egg
11 -
2 tablespoons Worcestershire sauce
12 -
1 tablespoon tomato paste
13 -
1 tablespoon hot pepper sauce
14 -
1.5 teaspoons salt
15 -
1 teaspoon ground black pepper
# Instructions:
01 -
Combine water and quinoa in a saucepan; bring to a boil over high heat. Lower heat to medium-low, cover, and simmer until the quinoa is tender and liquid is fully absorbed, 15 to 20 minutes. Allow to cool.
02 -
Preheat oven to 175°C. Line a baking sheet with aluminium foil.
03 -
Heat olive oil in a skillet over medium heat. Add chopped onion and cook until soft and translucent, about 5 minutes. Stir in garlic and sauté for an additional minute. Remove from the heat and let cool slightly.
04 -
In a small bowl, combine brown sugar, Worcestershire sauce, and water to create a smooth paste.
05 -
In a large bowl, thoroughly mix ground turkey, cooled quinoa, sautéed onions and garlic, egg, Worcestershire sauce, tomato paste, hot pepper sauce, salt, and ground black pepper until homogeneous; the mixture will be quite moist.
06 -
Form the turkey mixture into a loaf shape and transfer to the prepared baking sheet. Evenly spread the brown sugar glaze across the top surface.
07 -
Place in the preheated oven and bake until the internal temperature reaches 74°C and the loaf is no longer pink, about 50 minutes. Rest for 10 minutes before slicing and serving.
# Notes:
01 -
Allowing the meatloaf to rest after baking improves sliceability and retains juices.