Turkey Quinoa Meatloaf

Turkey Quinoa Meatloaf

4 3
  • Preparation Time

    15 mins

  • Cooking Time

    50 mins

  • Recipe Serves



  • 3 Tbsp. (45 mL) Becel® Buttery Taste margarine*
  • 10 ounces (300 g) cremini mushrooms or white mushrooms, finely chopped
  • 1 medium zucchini, finely chopped
  • 1/2 cup (125 mL) sweet onion, finely chopped
  • 1 lb. (500 g) lean ground turkey
  • 1/2 cup (125 mL) quinoa, cooked according to package directions (about 1 cup cooked)
  • 4 slices sandwich bread, processed into crumbs
  • 1 cup (250 mL) no salt added tomato sauce, divided
  • 1 large egg
  • 1/2 tsp. (2 mL) freshly ground black pepper
  • 1 Tbsp. (15 mL) firmly packed dark brown sugar
  • 1/4 tsp. (1 mL) salt


Step 1

Preheat oven to 375°F (176°C).

Step 2

Melt Becel® Buttery Taste margarine in large nonstick skillet and cook mushrooms, zucchini and onion, stirring occasionally, until vegetables are starting to brown and tender, about 8 minutes; let cool.

Step 3

Combine mushroom mixture with ground turkey, cooked quinoa, bread crumbs, 1/2 cup (125 mL.) tomato sauce, egg and pepper.

Step 4

Form mixture into loaf and arrange in shallow roasting pan. Bake 40 minutes.

Step 5

Blend remaining tomato sauce, brown sugar and salt in small bowl.

Step 6

Brush top of loaf with tomato mixture and return to oven until meatloaf is thoroughly cooked, about 8 minutes.

Recipe Tip:

TIP: For a gluten free version, replace whole wheat bread with gluten free bread.

*Becel® Gold in Quebec.

Nutritional Information:

Recipe : Turkey Quinoa Meatloaf
Recipe Serves : 8

1 servingAmount% Daily Value
Calories from Fat:100  
Total Fat:12 g 
Saturated Fat:2 g 
Trans Fat:0 g 
Polyunsaturated Fat:1.8 g 
Monounsaturated Fat:2.6 g 
Cholesterol:75 mg 
Sodium:250 mg 
Total Carbs:26 g 
Dietary Fiber:2 g 
Sugars:6 g 
Protein:16 g 
Vitamin A: 6 %
Vitamin C: 15 %
Calcium: 2 %
Iron: 15 %
Omega-3:0.3 g 
Omega-6:1.2 g