Gluten-Free Turkey Quinoa Meatloaf
By: Kevin Anderson
Published: Monday, November 21, 2016 - 1:29pm

Ingredients




• 3 tbsp (45 mL) Becel Buttery Taste margarine with simpler ingredients – no artificial colours, flavours or preservatives – made from blends of plant and seed oils
• 10 ounces (300 g) cremini mushrooms or white mushrooms, finely chopped
• 1 medium zucchini, finely chopped
• 1/2 cup (125 mL) sweet onion, finely chopped
• 1 lb (500 g) lean ground turkey
• 1/2 cup (125 mL) quinoa, cooked according to package directions (about 1 cup cooked)
• 4 slices gluten-free sandwich bread, processed into crumbs
• 1 cup (250 mL) no-salt-added tomato sauce, divided
• 1 large egg
• 1/2 tsp (2 mL) freshly ground black pepper
• 1 tbsp (15 mL) firmly packed dark brown sugar
• 1/4 tsp (1 mL) salt

Preparation

1 1. Preheat oven to 375°F (176°C). 2 2. Melt 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. 3 3. Combine mushroom mixture with ground turkey, cooked quinoa, bread crumbs, 1/2 cup (125 mL) tomato sauce, egg and pepper. 4 4. Form mixture into loaf and arrange in shallow roasting pan. Bake 40 minutes. 5 5. Blend remaining tomato sauce, brown sugar and salt in small bowl. 6 6. Brush top of loaf with tomato mixture and return to oven until meatloaf is thoroughly cooked, about 8 minutes. 7 Recipe tip: Cut the meatloaf into single-portion servings and store in plastic bags or containers to pack for lunch or prepare in a hurry.