Quinoa Turkey Meatloaf Muffins. Wheat-free.




I have a few recipes I still wanted to try and review for my dear friend Lauren.  Her wheat-free cookbook is fabulous.  Last night I tried the Quinoa Turkey Meatloaf and made it in a muffin pan for easy serving.  Everyone loved it!  It was so tasty and she was right… didn’t miss the breadcrumbs at all!

1⁄4 cup uncooked quinoa, rinsed and drained
1⁄2 cup chicken broth (low sodium)
1 teaspoon extra-virgin olive oil
1 small onion, chopped
4 cloves garlic, chopped
1 (20-ounce) package ground chicken (or turkey or lean ground beef) -I used lean turkey
1 tablespoon tomato paste
2 teaspoons Worcestershire sauce
1 egg, and 1 egg white
1⁄2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon ground rosemary
1 teaspoon ground basil
3⁄4 teaspoon red pepper flakes
2 tablespoons Parmesan cheese, grated (I used Feta)


  1. Bring the quinoa and broth 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 15–20 minutes. Set aside to cool.
  2. Preheat the oven to 350°F.
  3. Heat the olive oil in a skillet over medium heat.  Add 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.
  4. Inalargebowladdthechicken,cookedquinoa, onions, garlic, tomato paste, Worcestershire sauce, egg and egg white, salt, pepper, seasonings, and Parmesan cheese. Mix until well combined. The mixture will be very moist. Shape into a loaf on a foil lined baking sheet. I scooped my mixture into muffin pans and baked it that way.  I did spray the tins with olive oil.
  5. Bake until no longer pink in the center, 50–60minutes (muffins took about 30 minutes). An instant-read thermometer inserted into the center should read at least 160°F. Let the meat loaf cool for 10 minutes before slicing and serving.

— Knead to Cook

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