Turkey Quinoa Meatloaf

  • Cooking time30
  • Prep time15
  • Servings8
recipe image Turkey Quinoa Meatloaf


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


Preheat oven to 375°F (176°C). Spray 8 muffin cups with no-stick cooking spray. 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. Divide mixture evenly into prepared muffin cups. Bake 25 minutes. Blend remaining tomato sauce, brown sugar and salt in small bowl. Brush tops with tomato mixture and return to oven until meatloaf is thoroughly cooked, about 5 minutes.