Turkey and Red Quinoa Meatloaf

I absolutely LOVE this meatloaf recipe. This dinner landed in the every week category because it is SO yummy, doesnt take too long to prepare, and is an incredibly healthy meal all around. I like to use Red Quinoa because I like the slightly nuttier flavor and it looks really pretty all infused with the lighter turkey meat. You can use whatever quinoa you have on hand.


YOU WILL NEED:

1/2 cup organic red quinoa
1 cup chicken or vegetable broth
1 teaspoon vinegar or apple cider vinegar

1 egg, slightly beaten
1 1/2 pounds lean ground turkey
1/2 cup minced onion
2 teaspoons minced garlic
1/2 teaspoon salt
1 teaspoon pepper
1 teaspoon dried parsley
1 tablespoon dried chives (or fresh), or omit for 1/2 Tbs onion powder.
Eyeball a few sprinkles of paprika, dry mustard (and cayenne if you are feelin' SPICY)

Organic Ketchup to top it all off



YOU WILL NEED TO:
Preheat oven to 375

Place quinoa, vegetable broth and vinegar in medium sauce pan. Bring to boil. Cover and simmer until water is absorbed (approximately 15 to 20 minutes). Set aside and allow cooked quinoa to cool.

In large bowl, place egg and beat slightly. Add ground turkey, onion, garlic, salt, pepper, parsley, chives, and cooled cooked Quinoa.

With hands, mix thoroughly.

Press the turkey mixture into a greased glass baking dish (Or a loaf pan, or form into a loaf in the glass dish)

Top with ketchup, get creative here! I like to make swirls or stripes or zigzags across the top, but you can always just spread across the top evenly.

Bake for 45 minutes to an hour, depending on the thickness of your pan. For my 15x10x2 Pyrex dish, this takes about 45 minutes. We compliment this meal with buttered carrots and mashed potatoes. Serves 4 generously.

Enjoy! :)