Turkey Quinoa Meatloaf (Chicken Quinoa Meatloaf)

Turkey Quinoa Meatloaf (Chicken Quinoa Meatloaf)

Serves: 4 people
Cooking Time: 60 minutes
Turkey Quinoa Meatloaf (Chicken Quinoa Meatloaf)


Meat Loaf:
  • 1/3 cup Quinoa, rinsed
  • 2/3 cup Water
  • 1 tbsp Olive oil
  • 1/2 onion, finely chopped
  • 1 small carrot, chopped
  • 1/2 red bell pepper, chopped
  • 1 e 1/2 lbs ground chicken
  • 1/4 tsp cayenne pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tbsp Worcestershire sauce
  • 2 Eggs
  • 1 tsp Salt
  • 1 tsp Pepper
  • 2 tbsp Brown sugar
  • 2 tsp Worcestershire sauce


Print This Recipe
  1. Bring the quinoa and water or chicken stock 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.
  2. Preheat oven to 350 F. and line a rimmed baking sheet, broiler pan, or casserole dish with parchment paper.
  3. Heat the olive oil in a skillet over medium heat. Stir in the onion, carrot and bell pepper, sauté until the onion has softened and turned translucent, about 5 minutes. Add the garlic and cook for another minute; remove from heat to cool.
  4. In a large bowl, add cooked quinoa, cooked veggies, chicken, cayenne, onion and garlic powder, 2 tablespoons Worcestershire, eggs, salt, and pepper. Using your hands, mix together until well combined.
  5. Transfer the mixture to your prepared pan and form into a tight loaf. Bake for 20 minutes.
  6. In the meantime, make the glaze by combining the brown sugar and 2 teaspoons Worcestershire, in a small bowl.
  7. Remove from the oven and rub the paste over the meatloaf. Return to the oven and continue baking for about 30 more minutes, or until an instant read thermometer reads 160 degrees.
  8. Allow to rest for 10-15 minutes before removing from pan and slicing.