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Quinoa turkey mini loaves

Kids will love to help and shape these little loaves and pair them up with mashed sweet potatoes for a delicious meal
Turkey meatloaf with green beans and sweet potato mash on plate
4 portions / 45 min

Prep 10 min / Cook 35 min 

Ingredients 
  • 1/2 cup (125 mL) tri colour quinoa, rinsed
  • 2 tsp (10 mL) canola oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 tsp (5 mL) dried thyme leaves
  • 1 tbsp (15 mL) ground flax
  • 3 tbsp (45 mL) water 
  • 1 lb (454 g) ground turkey
  • 2 tbsp (25 mL) tomato paste
  • 1/4 tsp (1 mL) fresh ground pepper
  • 2 tbsp (25 mL) ketchup (optional)
Directions

 

  1. In a non-stick skillet set over medium heat, cook quinoa for about 5 minutes or until it starts to pop. Stir in oil, onion, garlic and thyme leaves and cook for about 3 minutes or until onion is softened. Let cool slightly.
  2. In a bowl, combine flax with water; let stand for 1 minute. Stir in turkey, cooked quinoa mixture, tomato paste and pepper until well combined. 
  3. Shape into 4 small ovals and place on parchment paper or foil lined baking sheet. Brush with ketchup, if using
  4. Bake in 375° F (190° C) oven for about 25 minutes or until meat thermometer registers 165° F (70° C). 

Tip: Bake these meatloaves and freeze for a lunch or dinner later in the week. You can substitute regular quinoa for the tri colour.

Nutritional information per serving ( 1 meatloaf) 
  • Calories: 290 
  • Protein: 26 g 
  • Total fat: 11 g 
  • Saturated fat: 2.5 g 
  • Cholesterol: 100 g 
  • Carbohydrates: 20 g 
  • Fibre: 3 g 
  • Sugars: 3 g 
  • Added sugars: 0 g 
  • Sodium: 80 mg 
  • Potassium: 548 mg