Juicy Turkey and Quinoa with Savory Glaze (Print version)
Tender turkey quinoa meatloaf with sauteed vegetables and a glossy brown sugar Worcestershire glaze.
# Ingredients:
For the quinoa
01 -
1/3 cup (60 g) quinoa, rinsed
02 -
2/3 cup (160 ml) low-sodium chicken broth
For the turkey loaf
03 -
1 tablespoon olive oil
04 -
1 small yellow onion, finely chopped
05 -
1 medium carrot, grated
06 -
1 small red bell pepper, finely chopped
07 -
2 cloves garlic, minced
08 -
2 lb (900 g) 93 percent lean ground turkey
09 -
2 large eggs, lightly beaten
10 -
2 tablespoons tomato paste
11 -
1 teaspoon garlic powder
12 -
1 teaspoon onion powder
13 -
1/4 teaspoon cayenne pepper, optional
14 -
2 teaspoons kosher salt
15 -
1 teaspoon black pepper
16 -
2 tablespoons Worcestershire sauce, gluten-free if needed
For the savory glaze
17 -
2 tablespoons ketchup
18 -
2 tablespoons packed brown sugar
19 -
1 tablespoon Worcestershire sauce
20 -
1 teaspoon Dijon mustard
# Instructions:
01 -
Combine the rinsed quinoa and chicken broth in a small saucepan. Bring to a simmer, cover, reduce the heat to low, and cook for 15-18 minutes until the liquid is absorbed. Fluff and cool for at least 10 minutes.
02 -
Heat the oven to 350 F. Line a large rimmed baking sheet with parchment paper.
03 -
Warm the olive oil in a skillet over medium heat. Add onion, carrot, and bell pepper and cook for about 5 minutes until softened. Stir in the garlic for 30 seconds, then remove from the heat.
04 -
In a large bowl, combine ground turkey, cooled quinoa, sauteed vegetables, eggs, tomato paste, garlic powder, onion powder, cayenne, salt, pepper, and 2 tablespoons Worcestershire sauce. Mix gently until evenly combined.
05 -
With damp hands, shape the mixture into a firm loaf on the prepared baking sheet. Stir together ketchup, brown sugar, 1 tablespoon Worcestershire sauce, and Dijon, then spread it evenly over the top.
06 -
Bake for 50-60 minutes, or until the center reaches 165 F on an instant-read thermometer. Rest for 10 minutes before slicing.
# Good to know:
01 -
Use 93 percent lean ground turkey for the best balance of flavor and moisture.
02 -
Letting the loaf rest helps it slice cleanly.