Description

Turkey Quinoa Meatloaf is a hearty, nutritious dinner option combining lean smoked turkey, protein-packed quinoa, and creamy plant-based cheese (plant-based) with natural seasonings. This comforting, family-friendly dish is easy to prepare, customizable, and features plant-based touches to keep it moist and flavorful.

Ingredients

Scale

Main Ingredients

1 cup quinoa, rinsed and cooked
Lean smoked turkey, quantity as desired (about 1 lb recommended)
1 small onion, finely diced
2 cloves garlic, minced
1/2 cup carrots, finely diced
1/2 cup celery, finely diced
1/2 cup plant-based cheese (plant-based), shredded or diced
2 tablespoons vegetarian Worcestershire sauce (natural)
2 tablespoons tomato paste (natural)
1/4 cup egg substitute mixed with natural gelling agent
2 tablespoons fresh parsley, chopped
1 teaspoon fresh thyme, chopped
Salt to taste
Ground black pepper to taste

Optional Variations

Chopped mushrooms or bell peppers for extra moisture and nutrients
Red pepper flakes or diced jalapeños for a spicy kick
Different varieties of plant-based cheese (plant-based) like smoked gouda style or sharp cheddar style
Substitute quinoa with cooked brown rice or bulgur
Ensure vegetarian Worcestershire sauce (natural) and other additives are gluten-free if required

Instructions

Prepare the quinoa: Rinse 1 cup of quinoa under cold water and cook according to package instructions until fluffy. Set aside to cool while preparing the remaining ingredients.
Sauté aromatics and vegetables: In a skillet, warm a splash of olive oil over medium heat. Add finely diced onions, garlic, carrots, and celery, cooking until softened and fragrant to unlock deep flavors for the meatloaf.
Mix the meatloaf ingredients: In a large mixing bowl, combine the smoked turkey, cooked quinoa, sautéed vegetables, plant-based cheese (plant-based), vegetarian Worcestershire sauce (natural), tomato paste (natural), fresh parsley, thyme, salt, and pepper. Add the egg substitute mixed with natural gelling agent to bind all components. Use hands or a spatula to gently but evenly incorporate everything.
Shape and bake: Transfer the mixture into a lined loaf pan or form a loaf shape on a baking sheet. Press firmly to ensure it holds together. Bake in a preheated oven at 375°F (190°C) for 45-50 minutes, or until golden brown and cooked through.
Rest and serve: Let the meatloaf rest for 10 minutes after baking to allow flavors to settle and make slicing easier. Slice and enjoy as desired.

Notes

Do not overmix the ingredients to keep the meatloaf tender and avoid toughness.
Use warm quinoa to help blend better with meat and veggies for a consistent texture.
Allow the meatloaf to rest before slicing to maintain shape and preserve moisture.
If the mixture feels dry, add a splash of grape juice or olive oil to balance moisture.
Use fresh herbs for brighter and more vibrant flavors.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/6 of loaf)
Calories: 280
Sugar: 4 g
Sodium: 480 mg
Fat: 8 g
Saturated Fat: 2 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 26 g
Fiber: 4 g
Protein: 25 g
Cholesterol: 0 mg

Keywords: turkey quinoa meatloaf, plant-based cheese, vegetarian Worcestershire sauce, gluten free meatloaf, healthy meatloaf recipe