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This simple turkey quinoa meatloaf recipe uses lean ground turkey, quinoa and lots of veggies like onions, mushrooms, and potatoes. Veggies keep the meatloaf juicy and add extra taste and nutrition. And when we add the ketchup glaze at the end, it takes this recipe to a whole new level of deliciousness.
Turkey and Quinoa Meatloaf
If you have ground turkey and don’t know what to cook, this recipe for healthy turkey meatloaf could be just what you need. It’s easy to make, and it’s a good choice if you want a healthier version of meatloaf.
You might be curious if ground turkey is good for meatloaf. Well, the answer is a big “yes!” It might not be as rich in flavor as pork or beef, but this recipe combines ingredients to make a meatloaf that’s moist, tasty, and competes well with others. Full of protein, low in fat, and made with common ingredients you probably already have, this turkey meatloaf is seriously delicious.
Turkey Quinoa Meatloaf Ingredients
- Turkey and Quinoa Duo: Both of these main meatloaf ingredients are rich in protein and complement each other seamlessly. Quinoa serves as a gentle binder, creating a satisfyingly dense loaf perfect for slicing.
- Yellow Onion, Garlic, and Veggies: As we tinkered with this meatloaf recipe over time, we discovered that adding vegetables to the meat not only boosts the dish’s nutritional value, but also enhances its flavor. The best part? Your kids won’t even notice those sneaky veggies.
- Mushrooms: Finely chopped mushrooms provide an umami-rich component, adding depth and moisture to the meatloaf. Ensure they are chopped finely for even distribution.
- Eggs: They serve as a binding agent, holding the meatloaf together and ensuring it holds its shape.
- Abundance of Seasoning: A well-seasoned dish can truly stand out from its bland counterparts. We’ve infused this recipe with Dijon mustard, a hint of red chili flakes for a kick, and Worcestershire sauce for a delightful touch of umami.
- Ketchup: The ketchup glaze adds a sweet and tangy layer to the meatloaf’s exterior during baking, enhancing both taste and presentation.
How to Make Turkey Quinoa Meatloaf in the Oven
What we really appreciate about this oven-baked turkey quinoa meatloaf is how perfect it is for busy weeknights.
In a big skillet, heat the oil over medium-low heat. Add in the onion and sauté, occasionally stirring, until it becomes soft (around 5 minutes). Stir in the garlic and cook until it releases its fragrant aroma, which takes about 1 minute.
Add the mushrooms and cook until mushrooms release and evaporate their liquid, roughly 10 minutes. Remove from heat to cool.
Heat your oven to 350° F.
Mix together the turkey, grated potato, cooked quinoa, cooked vegetables, Dijon mustard, Worcestershire sauce, eggs, salt, chili flakes, and pepper in a big bowl. Stir until everything is combined; the mixture will be wet. Put this mixture into a loaf pan or shape it into a loaf and place it on a baking sheet lined with parchment paper.
Put it in the oven that you preheated and bake for around 30 minutes. Take it out and spread ketchup on top of the meatloaf. Then bake for another 20 minutes or until it’s fully cooked. Use an instant-read thermometer to check; it should show at least 160°F when inserted into the center.
Let the meatloaf rest for 10 minutes before you slice and serve it.
Recipe Tips
- Opt for smaller cuts when dicing veggies. While they shrink during cooking, smaller pieces hold the meatloaf together better. Plus, they’re sneakily hidden from picky eaters.
- Grate the potato and remove as much liquid as possible.
- Simplify your meal prep by prepping ingredients in advance—quinoa, mushrooms, onion, garlic, etc. This way, assembling and baking the turkey meatloaf at dinner time becomes a breeze.
- Don’t forget the meat thermometer! Testing for doneness guarantees a moist meatloaf without overcooking. It might just be the best meatloaf you’ve ever tasted!
How To Make Ahead
Cook the turkey meatloaf until it’s fully done, let it cool to room temperature, and then store it in an airtight container. When you’re ready to enjoy it, heat the meatloaf in a 325°F oven for 10-15 minutes until it’s heated throughout. Apply the glaze and broil for 5-7 minutes to get that perfect finishing touch.
What To Serve It With?
Salad Options: Pair with a light Cucumber and Tomato Salad, Roasted Cauliflower Tabbouleh Salad, or Instant Pot Potato Salad.
Grains Choices: Complement with Yellow Turmeric Rice, Instant Pot Brown Rice, or flavorful Bulgur Pilaf.
Roasted Veggie Ideas: Accompany it with delectable sides like Caramelized Shallot Mashed Potatoes, Cheesy Roasted Asparagus, or crispy Buttery Sauteed Green Beans with Garlic.
Meal Prep, Store and Freeze
For Meal Prep: Double the recipe (using 4 pounds of ground turkey) for convenient meal prep. Enjoy one for dinner and let another cool completely. Slice the other loaf and freeze slices in an airtight container or freezer bag, separated by parchment squares. To reheat, bake at 350°F for 10-15 minutes until fully warmed.
Leftovers Storage: Bring leftovers to room temperature, store in an airtight container, and refrigerate for 3-4 days. Make delicious sandwiches for lunch during the week.
Freezing Instructions: Bring it to room temperature, wrap it tightly with plastic wrap, and place in a freezer-friendly container. Freeze for up to a month. Thaw by placing it in the fridge overnight. To serve, warm in a 350°F oven until thoroughly heated.
Variations
This recipe offers various options by swapping out a few key ingredients. Here are some alternative versions to consider:
- BBQ Turkey Meatloaf: Swap ketchup for an equal amount of your favorite BBQ sauce.
- Turkey Spinach Meatloaf: Add a 10 oz. package of thawed and drained chopped spinach.
- Turkey Zucchini Meatloaf: Replace potato with an equal amount of grated zucchini. Squeeze out excess moisture.
- Cheesy Meatloaf: Mix in ½ cup grated white cheddar, mozzarella, or Parmigiana cheese.
- Low-Fat Option: Opt for 99% lean ground turkey for a very low-fat meatloaf.
- No Worcestershire Sauce: Omit or substitute Worcestershire sauce with coconut aminos or soy sauce.
FAQs
Eggs help bind and provide moisture to the meatloaf. However, you can omit them or use a suitable egg substitute if needed.
While we truly enjoy this turkey meatloaf with mushrooms, we’ve had fantastic outcomes by replacing them with grated zucchini.
The combination of vegetables, quinoa, and proper baking time helps keep the meatloaf moist. Avoid overcooking to retain juiciness.
Certainly! Divide the mixture into muffin tins and adjust the baking time accordingly.
Other Meatloaf Recipes
- Best Turkey Meatloaf
- Mexican Taco Meatloaf
- Stove Top Stuffing Meatloaf Recipe
- Air Fryer Meatloaf
- Lipton Onion Soup Meatloaf
- Buffalo Chicken Meatloaf
If you make this Best Turkey Meatloaf Recipe be sure to leave a comment or give this recipe a rating ⭐⭐⭐⭐⭐! We will be happy to hear from you!
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Turkey Quinoa Meatloaf
Ingredients
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 8 ounces mushrooms, trimmed and very finely chopped
- 2 pounds ground turkey, 93 % lean
- 1 medium potato, grated and squeezed dry after
- 1 cup cooked quinoa, 1/3 cup uncooked+ 2/3 cup water
- 1 tablespoon Dijon mustard
- 2 tablespoons Worcestershire sauce
- 2 eggs
- 2 teaspoon salt
- 1/4 tsp red chili flakes
- 1/4 teaspoon ground black pepper
- 1/2 cup ketchup
- 2 tablespoons fresh parsley, finely chopped, optional
Instructions
- In a large skillet, heat oil over medium-low heat. Add the onion and sauté, stirring occasionally, until it turns soft (approximately 5 minutes). Add the garlic and cook until it becomes fragrant, about 1 minute.
- Add the mushrooms and cook until mushrooms release and evaporate their liquid, roughly 10 minutes. Remove from heat to cool.
- Heat an oven to 350° F.
- Combine the turkey, grated potato, cooked quinoa, cooked vegetables, Dijon mustard, Worcestershire, eggs, salt, chili flakes and pepper in a large bowl. Mix just until combined, the mixture will be moist. Place the mixture into a loaf pan or shape into a loaf and place on a baking pan lined with parchment paper.
- Place in the preheated oven and bake for approximately 30 minutes, remove from the oven and spread the ketchup on top of the meatloaf. Bake further for 20 minutes or until it is cooked through. Check doneness with an instant-read thermometer; it should read at least 160°F when inserted into the center.
- Allow the meatloaf to cool for 10 minutes before slicing and serving.
- Garnish with parsley if desired!
Notes
Meal Prep, Store and Freeze
- For Meal Prep: Double the recipe (using 4 pounds of ground turkey) for convenient meal prep. Enjoy one for dinner and let another cool completely. Slice the other loaf and freeze slices in an airtight container or freezer bag, separated by parchment squares. To reheat, bake at 350°F for 10-15 minutes until fully warmed.
- Leftovers Storage: Bring leftovers to room temperature, store in an airtight container, and refrigerate for 3-4 days. Make delicious sandwiches for lunch during the week.
- Freezing Instructions: Bring it to room temperature, wrap it tightly with plastic wrap, and place in a freezer-friendly container. Freeze for up to a month. Thaw by placing it in the fridge overnight. To serve, warm in a 350°F oven until thoroughly heated.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This meatloaf was so moist and flavorful! The quinoa gave it a nice texture, and my family couldn’t even tell it was turkey.
Chris, that’s awesome! I love hearing that it was a hit with the family. Thanks for sharing!