Gluten-Free Turkey Quinoa Meatloaf Recipe
Ingredients
- 3 tbsp (45 mL) Becel Buttery Taste margarine with simpler ingredients – no artificial colours, flavours or preservatives – made from blends of plant and seed oils
- 10 ounces (300 g) cremini mushrooms or white mushrooms, finely chopped
- 1 medium zucchini, finely chopped
- 1/2 cup (125 mL) sweet onion, finely chopped
- 1 lb (500 g) lean ground turkey
- 1/2 cup (125 mL) quinoa, cooked according to package directions (about 1 cup cooked)
- 4 slices gluten-free sandwich bread, processed into crumbs
- 1 cup (250 mL) no-salt-added tomato sauce, divided
- 1 large egg
- 1/2 tsp (2 mL) freshly ground black pepper
- 1 tbsp (15 mL) firmly packed dark brown sugar
- 1/4 tsp (1 mL) salt
Directions
- 1. Preheat oven to 375°F (176°C).
- 2. Melt margarine in large nonstick skillet and cook mushrooms, zucchini and onion, stirring occasionally until vegetables are starting to brown and tender, about 8 minutes. Let cool.
- 3. Combine mushroom mixture with ground turkey, cooked quinoa, bread crumbs, 1/2 cup (125 mL) tomato sauce, egg and pepper.
- 4. Form mixture into loaf and arrange in shallow roasting pan. Bake 40 minutes.
- 5. Blend remaining tomato sauce, brown sugar and salt in small bowl.
- 6. Brush top of loaf with tomato mixture and return to oven until meatloaf is thoroughly cooked, about 8 minutes.
- Recipe tip: Cut the meatloaf into single-portion servings and store in plastic bags or containers to pack for lunch or prepare in a hurry.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 179g | |
| Recipe makes 8 servings | |
| Calories 214 | |
| Calories from Fat 79 | 37% |
| Total Fat 8.84g | 11% |
| Saturated Fat 2.2g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 83mg | 28% |
| Sodium 488mg | 20% |
| Potassium 565mg | 16% |
| Total Carbs 13.96g | 4% |
| Dietary Fiber 1.9g | 6% |
| Sugars 4.77g | 3% |
| Protein 19.43g | 31% |
