ROLL OVER STARS
Preheat oven to 375°F (176°C).
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.
Combine mushroom mixture with ground turkey, cooked quinoa, bread crumbs, 1/2 cup (125 mL.) tomato sauce, egg and pepper.
Form mixture into loaf and arrange in shallow roasting pan. Bake 40 minutes.
Blend remaining tomato sauce, brown sugar and salt in small bowl.
Brush top of loaf with tomato mixture and return to oven until meatloaf is thoroughly cooked, about 8 minutes.
TIP: For a gluten free version, replace whole wheat bread with gluten free bread.*Becel® Gold in Quebec.
: Turkey Quinoa Meatloaf