Name: Turkey, Quinoa, and Zucchini Mini Meatloaves
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Water - 1 cup; Quinoa, rinsed well - ½ cup; Zucchini - 1 medium; Olive oil - 1 teaspoon; Sambal oelek (Indonesian chile sauce), divided - ¾ cup; Red onion, finely chopped - 1 small; Large egg whites - 2; Garlic, minced - 3 cloves; Chopped fresh parsley - 1 tablespoon; Dried Italian seasoning - 1 teaspoon; Salt - ½ teaspoon; Ground black pepper - ½ teaspoon; Ground skinless turkey breast - 1 pound; Stone-ground mustard - 3 tablespoons

Turkey, Quinoa, and Zucchini Mini Meatloaves

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Turkey, Quinoa, and Zucchini Mini Meatloaves

1. Water - 1 cup

2. Quinoa, rinsed well - ½ cup

3. Zucchini - 1 medium

4. Olive oil - 1 teaspoon

5. Sambal oelek (Indonesian chile sauce), divided - ¾ cup

6. Red onion, finely chopped - 1 small

7. Large egg whites - 2

8. Garlic, minced - 3 cloves

9. Chopped fresh parsley - 1 tablespoon

10. Dried Italian seasoning - 1 teaspoon

11. Salt - ½ teaspoon

12. Ground black pepper - ½ teaspoon

13. Ground skinless turkey breast - 1 pound

14. Stone-ground mustard - 3 tablespoons

How to cook deliciously - Turkey, Quinoa, and Zucchini Mini Meatloaves

1. Stage

Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.

2. Stage

Shred the zucchini using a cheese grater over a lint-free kitchen towel. Wrap the zucchini in the towel and wring out as much water as possible.

3. Stage

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and swab with olive oil.

4. Stage

Place the zucchini in a large bowl. Add 1/4 cup chile sauce, red onion, egg whites, garlic, parsley, Italian seasoning, salt, and pepper. Add quinoa and turkey; mix well to combine. Divide mixture into 6 parts and shape into small loaves. Space them evenly on the baking sheet.

5. Stage

Combine the remaining 1/2 cup chile sauce with mustard. Spread a heaping spoonful over each loaf.

6. Stage

Bake in the preheated oven until meatloaves are hot on the inside and sauce has darkened in color, 30 to 35 minutes. Remove from oven and let rest, at least 5 minutes.