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

by Emily Richards PH Ec.
290 cal Serves 4
Prep time 0h 10m
Cook time 0h 35m
Total time 0h 45m
Turkey meatloaf with green beans and sweet potato mash on plate



  1. Step 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. Step 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. Step 3

    Shape into 4 small ovals and place on parchment paper or foil lined baking sheet. Brush with ketchup, if using
  4. Step 4

    Bake in 375° F (190° C) oven for about 25 minutes or until meat thermometer registers 165° F (70° C).


  • 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)

26 g
80 mg
548 mg
Total fat
11 g
Saturated fat
2.5 g
100 mg
20 g
3 g
3 g
Added sugars
0 g

Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation