Weight Loss/Bariatric Surgery

Turkey and Quinoa Meatloaf Recipe

SERVINGS: 6

INGREDIENTS

  • 1/4 cup quinoa
  • 1/2 cup water
  • 1 small onion, chopped
  • 1 large clove garlic, chopped
  • 1 (20 ounce) package ground turkey breast (Italian seasoning flavored)
  • 1 tablespoon tomato paste
  • 1 tablespoon hot pepper sauce
  • 2 tablespoons Worcestershire sauce
  • 1 egg
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground black pepper

TOPPING PASTE (optional)

  • 2 tablespoons brown sugar
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon water


DIRECTIONS
  1. Bring the quinoa and water to a boil in a saucepan over high heat.
  2. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Set aside to cool.
  3. Preheat an oven to 350 degrees F (175 degrees C).
  4. . Use non-stick cooking spray to coat a pan for cooking onion.
  5. Cook onion until it has softened and turned translucent, about 5 minutes.
  6. Add the garlic and cook for another minute; remove from heat to cool.
  7. In a large bowl mix together turkey, cooked quinoa, onions, tomato paste, hot sauce, 2 tablespoons Worcestershire sauce, egg, salt, and pepper until well combined. The mixture will be very moist.
  8. Shape into a loaf on a foil lined baking sheet.
  9. Combine the brown sugar, 2 teaspoons Worcestershire, and 1 teaspoon water in a small bowl.
  10. Rub the paste over the top of the meatloaf.
  11. Bake in the preheated oven until no longer pink in the center, about 50 minutes.
  12. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
  13. Let the meatloaf cool for 10 minutes before slicing and serving.


NUTRITIONAL ANALYSIS PER SERVING (156g or 1/6th of recipe):
Calories: 206
Total Fat: 9g
Total Carbohydrates: 11g
Dietary Fiber: 1g
Protein: 19g

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