This was really good and although not quite like my original, it got rave reviews! I doubled the recipe and used 2 lbs of ground beef instead of ground turkey. I also cooked the onion and garlic with the quinoa in chicken broth instead of water.
- 1/4 cup quinoa
- 1/2 cup water (chicken broth)
- 1 teaspoon olive oil
- 1 small onion, chopped
- 1 large clove garlic, chopped
- 1 (20 ounce) package ground turkey
- 1/2 teaspoon cayenne pepper
- 1 egg
- 1 1/2 teaspoons salt
- 1 teaspoon ground black pepper
My topping
1 Cup Catsup
1/3 light brown sugar
4 tsp ground mustard
- Heat olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent. Add garlic and cook. Add the quinoa and water/broth to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Set aside to cool.
- Preheat an oven to 350 degrees F (175 degrees C).
- Stir the turkey, cooked quinoa, onions, tomato paste, hot sauce, 2 tablespoons Worcestershire, egg, salt, and pepper in a large bowl until well combined. The mixture will be very moist. Shape into a loaf on a foil lined baking sheet.
- Bake in the preheated oven until no longer pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let the meatloaf cool for 10 minutes before slicing and serving.
