Turkey-Quinoa Meatloaf

Meatloaf! Every so often the urge strikes. This was a very pleasant take on the theme, and in spite of the quantity of leftover Quinoa Pilaf that went into it, it did not seem to be full of fillers.  Being turkey, this is a milder meatloaf than many, and poultry seasoning seemed appropriate.

When I cook Quinoa Pilaf it makes enough for 2 meals for us. Sometimes I just reheat it, often I make it into a salad, but this was a good use for the second half too, and makes it less obvious that you are eating leftover quinoa.Lately I’ve been making the Quinoa Pilaf without the rutabaga called for in the recipe (just omit it) so you should too, for this.

4 to 6 servings
1 hour 45 minutes – 20 minutes prep time-
 – including rest time but not including tome to cook the pilaf

Turkey-Quinoa Meatloaf

Prepare the Vegetables:
1 medium onion
1 medium carrot
3 – 4 cloves of garlic
2 tablespoons mild vegetable oil
1 tablespoon poultry seasoning
2 teaspoons sweet Hungarian paprika
3/4 teaspoon salt

Peel and finely chop the onion. Peel and grate the carrot. Peel and mince the garlic.

Heat the oil in a medium skillet over medium-high heat. Add the onion and carrot, and cook, stirring regularly, until softened and reduced in volume a little. Mix in the garlic and seasonings and cook for another minute or two, then remove from the heat and let cool while you continue.

Finish the Meatloaf:
500 grams (1 pound, 2 ounces) ground turkey
1/2 recipe Quinoa Pilaf, rutabaga omitted, see notes above
1 large egg
1/4 cups tomato ketchup OR tomato sauce, optional

Lightly oil a large loaf pan and preheat the oven to 350°F.

Put the turkey, pilaf, and egg in a mixing bowl and mix; add the vegetables when they are cool enough to handle (and cool enough not to set the egg) and work them in thoroughly. Turn the mixture into the prepared loaf pan and smooth it out.

Bake for half an hour and then spread the ketchup or tomato sauce over the meatloaf, if you would like it. and return it to the oven.

Bake for 1 hour and 10 to 15 minutes in total, so another 40 to 45 minutes. Let rest for 10 to 15 minutes before serving.

 

Last year at this time I made Mushroom & Wild Leek Soup. Kinda, sorta

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