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Gluten Free Turkey Quinoa Meatloaf

  • Cooking time30 minutes
  • Prep time15 minutes
  • ServingsRecipe serves 8
recipe image Gluten Free Turkey Quinoa Meatloaf

Ingredients

  • 3 Tbsp. Becel® Buttery Taste margarine*
  • 10 ounces cremini mushrooms , finely chopped
  • 1 zucchini , finely chopped
  • 1/2 cup finely chopped sweet onion
  • 1 lb. lean ground turkey
  • 1/2 cup quinoa , cooked according to package directions (about 1 cup /250 mL cooked)
  • 4 slices your favorite gluten-free bread , processed into crumbs
  • 1 cup no salt added tomato sauce , divided
  • 1 large egg
  • 1/2 tsp. freshly ground black pepper
  • 1 Tbsp. firmly packed dark brown sugar
  • 1/4 tsp. salt
Calories250.00
Calories from Fat90.00
Total Fat10.00 g
Saturated Fat2.000 g
Trans Fat0.000 g
Polyunsaturated Fat1.800 g
Monounsaturated Fat2.600 g
Cholesterol55 mg
Sodium270 mg
Total Carbs25.00 g
Dietary Fiber2.0 g
Sugars6.00 g
Protein15.00 g
Calcium2 %
Iron15.00 %
Omega-30.30 g
Omega-61.20 g
Vitamin C15.0 %
Vitamin A6.0 %

Instructions

  1. Preheat oven to 375°F (190°C). Spray 8 muffin cups with no-stick cooking spray.
  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.
  3. Combine mushroom mixture with ground turkey, cooked quinoa, bread crumbs, 1/2 cup (125 mL) tomato sauce , egg and pepper. divide mixture evenly into prepared muffin cups. Bake 25 minutes.
  4. Meanwhile, blend remaining tomato sauce, brown sugar and salt; set aside.
  5. Brush tops with reserved tomato mixture and cook until meatloaf is thoroughly cooked, about 5 minutes.
*Becel® Gold in Quebec.