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Turkey Quinoa Meatloaf

In our house we’ve definitely heard a defeated, “Meatloaf again?” before. Then we made this and now it’s “Meatloaf again!”

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  • Cooking time30 min
  • Prep time15 min
  • ServingsPortions 8
recipe image Turkey Quinoa Meatloaf


  • 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

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  1. Preheat oven to 375°F (176°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.
  4. Divide mixture evenly into prepared muffin cups. Bake 25 minutes.
  5. Blend remaining tomato sauce, brown sugar and salt in small bowl.
  6. Brush tops with tomato mixture and return to oven until meatloaf is thoroughly cooked, about 5 minutes.

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