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!
INGREDIENTS | SERVES 6
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)
- 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.
- Preheat the oven to 350°F.
- 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.
- 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.
- 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