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Turkey, Quinoa, and Zucchini Mini Meatloaves Recipe

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Turkey, Quinoa, and Zucchini Mini Meatloaves Recipe

Directions

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Ingredients :

  • 1 cup water
  • ½ cup quinoa, rinsed well
  • 1 medium zucchini
  • 1 teaspoon olive oil
  • ¾ cup sambal oelek (Indonesian chile sauce), divided
  • 1 small red onion, finely chopped
  • 2 large egg whites
  • 3 cloves garlic, minced
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon dried Italian seasoning
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 pound ground skinless turkey breast
  • 3 tablespoons stone-ground mustard
  • Methods :

  • Step 1

    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.

  • Step 2

    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.

  • Step 3

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

  • Step 4

    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.

  • Step 5

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

  • Step 6

    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.

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