Welcome to your new favorite weeknight meal: Herbed Turkey and Quinoa Meatloaf! This dish is a delightful twist on the classic comfort food, combining lean turkey and nutrient-rich quinoa for a wholesome, satisfying dinner. With fresh herbs adding a burst of flavor, this meatloaf will quickly become a staple in your home-cooked repertoire.
Ground turkey provides a lean protein base, keeping the dish light yet satisfying. Quinoa adds a nutty flavor and boosts the protein content. Oat flour helps bind the meatloaf together while keeping it gluten-free. Onion, parsley, and basil bring fresh and vibrant notes, balancing the richness of the turkey. Garlic is a must for that subtle depth of flavor. Chicken broth adds moisture, ensuring the meatloaf stays juicy. Tomato paste and Worcestershire sauce contribute a savory umami kick. Dried thyme, salt, and black pepper round out the seasoning. Finally, a beaten egg helps to bind everything together.
Pair your meatloaf with a side of roasted vegetables or a simple green salad to keep the meal light. A dollop of mashed sweet potatoes also complements the flavors beautifully. You could even serve slices of meatloaf on a crusty roll for a hearty sandwich.
Start by preheating your oven to 375°F (190°C) and lightly greasing your loaf pan. This prevents sticking and makes for an easier cleanup. In a large mixing bowl, toss in your cooked quinoa, oat flour, onion, parsley, basil, and garlic. Give it a gentle mix to spread the ingredients around evenly.
Next, add the ground turkey, chicken broth, tomato paste, Worcestershire sauce, dried thyme, salt, pepper, and the beaten egg to the bowl. Now, use your hands or a sturdy spoon to mix everything together. You want a homogeneous mixture without overworking it, as that can make the meatloaf tough.
Transfer this mixture into your prepared loaf pan, pressing down gently to make sure it's evenly packed. This helps it cook uniformly. Pop it into the oven and let it bake for about 45-50 minutes. It should reach an internal temperature of 165°F (74°C) to ensure it's cooked through.
Once out of the oven, let the meatloaf rest for 10 minutes. This resting period allows the juices to redistribute, making for a moister slice. Then, slice it up and enjoy!
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