A priceless comfort food, the secret to the best meatloaf is to gently work the ingredients with a fork so the meat does not get too compacted. This Turkey Meatloaf can also be made into meatballs and served with spaghetti sauce, made into burger patties and served with a salad, or even use the leftovers in sandwiches for lunch the next day.
Low Fat Turkey Meatloaf
Course: Gluten Free, Meats, Recipes
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalTotal time
1
hour10
minutes
Cook Mode
Keep the screen of your device on
Ingredients
0.25 cup Quinoa-rinsed
0.5 cup Chicken stock
600 gram Turkey mince
0.5 number Onion
0.25 cup Parsley
2 large Eggs-lightly beaten
1 tbsp Tomato paste
2 number Garlic cloves -minced
1 tsp Salt
0.5 tsp Black pepper
0.5 tsp Oregano
0.5 cup Ketchup
Directions
- Preheat oven to 180 degrees.
- Place the quinoa and chicken stock in a small saucepan and cover.
- Bring to a boil, reduce the heat to a simmer and let cook for 15 minutes, or until all liquid is absorbed.
- Place the turkey mince in a large bowl and add the onion, parsley, eggs, tomato paste, garlic, salt, pepper and oregano.
- Add the cooked quinoa and use a fork to gently mix the ingredients.
- Transfer the mix to a 20cm x 10cm loaf tin and gently push down with a plastic spatula.
- Spread half the ketchup over the top. Bake for 45-55 minutes.
- When the meatloaf has finished cooking, spoon off the excess liquid and top the meatloaf with the remaining ketchup.
- Pop back in the oven for a couple of minutes to heat the ketchup. Let the meatloaf rest for 5 minutes before serving.
- Recipe Hints and Tips:
- Turkey Meatloaf is suitable to freeze for up to two months.
Have your say!