April 25, 2024

Turkey-Quinoa Meatloaf

October 20, 2015 by

Ahhh, meatloaf!  Either you love it…or you hate it.  (Doesn’t it seem that most folks fall into one category or the other?)  How about your family?   Meatloaf is on our menu 2 or 3 times each month…along with the leftovers, too.  So, I am always on the lookout for an additional FABulous ingredient to change it up.   We got over the hurdle of making it gluten free by the addition of dehydrated potatoes (or, even better, dehydrated sweet potatoes…oh!my!).  But that doesn’t fit into our menu right now.  For a month or so now, we have been eating really low-carb…which presents a problem with meatloaf.  So I been thinking of something to sub in for breadcrumbs or dehydrated potatoes.  And I thought perhaps some leftover quinoa…and when I googled some recipes, I found that this was not an original thought. 😉  There’s a ton of recipes and variations out there!  Here is what we enjoyed; hope you and your loved ones do, too!

Turkey-Quinoa Meatloaf

2015-10-13 18.46.21

ingredients :

1 T olive or coconut oil
1 small sweet onion
1 small zucchini
handful of baby carrots
1 stalk celery
1/2 red pepper
1/2 yellow pepper
handful mushrooms
2# ground turkey, 94 or 99%
2 large eggs, whisked
1/4 cup spicy mustard (or bbq sauce, or ketchup)
2 cups cooked quinoa, cooled
1 T dried parsley
1 T dried thyme (or oregano)
1 T each, sea salt and freshly ground pepper

directions :

  • preheat oven to 375
  • line a large baking sheet with parchment paper
  • clean all veggies and cut into chunks
  • in batches (depending on size of your food processor) chop all of the veggies into small-sized dice
  • heat oil in a large sauté pan over medium high heat
  • add the chopped veggies, stir ’til oil is well distributed.  cook veggie mixture ’til softened.  set aside and let cool
  • in a very large mixing bowl, combine turkey, eggs, cooled quinoa and vegetables, herbs and seasonings.
  • mix well by hand ’til thoroughly combined
  • divide in 1/2; shape into two equal loaves about 2-3 inches high on the parchment paper-lined baking sheet
  • bake for 40-45 minutes. done when temp reaches 165. allow to sit for 5 minutes or so to firm up

♥   ♥   ♥   ♥   ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

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GCH:What’s on Your Plate? – Easy Meatloaf

December 18, 2012 by

meatloaf_shauna

I found this recipe in my mom’s old recipe book the other day and thought I’d give it a try since she wrote “very good” on it 🙂  My picky husband even liked it and went back for seconds, which rarely happens!  It was very simple to throw together so it would make a great weeknight meal.  I paired it with some mashed potatoes and corn….   Let’s get to it!

What you will need:

1 envelope Lipton’s onion soup mix (I used vegetable soup mix since that’s what was in the pantry)

2 lbs ground beef

1 1/2 cup bread crumbs

2 eggs, beaten

3/4 cup water

1/3 cup tomato sauce

1 tbsp worcestershire sauce

ketchup for topping* (see my note about this below…)

big bowl

spoon

loaf pan

cooking spray

Directions:

Mix all ingredients (except ketchup for topping) together in a bowl.  Spray or grease a loaf pan and place mixture in, smoothing out the top.

*If desired, spread a layer of ketchup on the top (NOTE:  my husband does not like ketchup, so I could not use this as a topping.  My picture shows a “nekkid” meatloaf! LOL)  I also had the idea to put a couple of slices of American cheese on top of the meatloaf a few minutes before it came out of the oven, but he 86’d that idea also.  However, I did smother my slice of meatloaf with ketchup afterwards while the hubby ate his plain.)

Bake in a preheated 350 degree oven for about 50 minutes.

 

God is great, God is good… let us thank Him for our food! 🙂

<3 Shauna

PS – you can also find Shauna on her personal blog, www.workhomeplay.net.

 

 

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Balsamic Glazed Turkey Meatloaf

September 16, 2012 by

This week’s edition of ‘healthy…but oh-so-yummy!’ centers on another comfort food— meatloaf.  The way we have upped the healthy quotient is to use ground turkey along with <shhhh!> sliding in some veggies, like zucchini, mushrooms and onion. Also, this recipe works for gluten-free eaters as the bread crumbs are eliminated and instant mashed potatoes are substituted!   This might be a good recipe for the NON-mushroom lovers to try ‘cause you will never be able to detect them in the final product!  Balsamic Glazed Turkey Meatloaf  is also low in fat, high in protein, and simply delicious!   I almost always double this recipe ‘cause the leftovers make a great meatloaf sandwich.  Enjoy!

Balsamic Glazed Turkey Meatloaf

2012-11-27 19.17.58

Ingredients:

2 tablespoons olive oil

1 small zucchini

8 ounces baby bella mushrooms 2012-12-02 02.31.17

1 small onion

3 tablespoons chopped garlic in oil

Kosher salt and freshly ground pepper

1 large egg, lightly beaten

1 teaspoon dried thyme

2 tablespoons parsley flakes

1 pound ground turkey (15% fat)

1 pound ground turkey breast (7-10% fat)

1 cup instant mashed potatoes

1/2 cup freshly grated Parmesan cheese

1/2 cup ketchup, divided

3 tablespoons prepared mustard

1/4 cup plus 2 tablespoons balsamic vinegar

2 tablespoons dark brown sugar (alternately, I use 1 tablespoon molassses)

Directions:

Preheat the oven to 400 degrees. Line a small roasting pan with foil.

Cut up the vegetables into a “small dice”-size, approximately 1/4″ cube (or use a food processor to chop them). Heat the oil in a large saute pan over medium-high heat.

Add the zucchini, mushrooms, and onions sauteing for 4-5 minutes; take care not to allow them to burn.

Add chopped garlic, reduce heat to low and saute for 2 more minutes.

Remove pan from heat, season well with salt & pepper; set aside to cool.

Meanwhile, whisk the egg and herbs in a large bowl.

Stir in the parmesan, 1/4 cup ketchup,  mustard, 2 tablespoons balsamic vinegar.

Add the cooled vegetables; mix until just combined.

Crumble the ground turkey over the mixture in bowl and add the instant mashed potatoes.

Using care to not overmix, combine all the ingredients.

Pour the mixture onto the foil-lined pan, and shape into a rectangle (or you could use a 9-by-5-inch loaf pan).

Whisk the remaining 1/4 cup ketchup, 1/4 cup balsamic vinegar and the brown sugar/molasses  in a small bowl; brush the mixture over the entire loaf.

Bake for 1 to 1-1/4 hours.  Let rest for 10 minutes before slicing.

Our menu this night included cauliflower mash (“mock” mashed potatoes), steamed broccoli and rosemary bread.  here is a good recipe for the mock mashed potatoes  to try:  <http://laurasglutenfreepantry.com/2012/08/mock-mashed-potatoes-nightshade-free-dairy-free-option.html> <3

God loves you !

And I do, too.

Coleen

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