Turkey Quinoa And Zucchini Mini Meatloaves Recipes

WEIGHT WATCHERS TURKEY MEATLOAF WITH QUINOA & ZUCCHINI RECIPE

Steps:

• Cook the quinoa according to the package directions. Fluff with a fork and let cool slightly.
• Meanwhile, line the bottom of a 9x13 baking pan with foil. Preheat the oven to 375F degrees.
• Place the zucchini in a large bowl. Add the egg whites, onion, parsley, Italian seasoning, 1/4 cup chili sauce, salt and pepper. Add the turkey and quinoa and mix well to combine.
• Transfer the mixture to your prepared baking pan. Shape it into a 5 x 11-inch rectangle loaf. Brush the remaining 1/4 cup chili sauce evenly over the loaf.
• Bake until an instant read thermometer inserted in the center of the meatloaf reads 165F degrees, about 50 to 55 minutes.
• Remove from the oven and let rest at least 5 minutes so it's easier to cut. Cut into 6 even pieces.

TURKEY AND QUINOA MEATLOAF

Steps:

• Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Set aside to cool.
• Preheat an oven to 350 degrees F (175 degrees C).
• Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the garlic and cook for another minute; remove from heat to cool.
• Stir the turkey, cooked quinoa, onions, tomato paste, hot sauce, 2 tablespoons Worcestershire, egg, salt, and pepper in a large bowl until well combined. The mixture will be very moist. Shape into a loaf on a foil lined baking sheet. Combine the brown sugar, 2 teaspoons Worcestershire, and 1 teaspoon water in a small bowl. Rub the paste over the top of the meatloaf.
• Bake in the preheated oven until no longer pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let the meatloaf cool for 10 minutes before slicing and serving.