Total Steps
7
Ingredients
12
Tools Needed
1
Ingredients
- 3 tablespoons Becel Buttery Taste margarine with simpler ingredients – no artificial colours, flavours or preservatives – made from blends of plant and seed oils
- 10 ounces cremini mushrooms or white mushrooms, finely chopped
- 1 medium zucchini, finely chopped
- 1/2 cups sweet onion, finely chopped
- 1 pounds lean ground turkey
- 1/2 cups quinoa, cooked according to package directions
- 4 slices gluten-free sandwich bread, processed into crumbs
- 1 cups no-salt-added tomato sauce
- 1 large egg
- 1/2 teaspoons freshly ground black pepper
- 1 tablespoons firmly packed dark brown sugar
- 1/4 teaspoons salt
Instructions
1
Step 1
1. Preheat oven to 375°F (176°C).
2
Step 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
Step 3
3. Combine mushroom mixture with ground turkey, cooked quinoa, bread crumbs, 1/2 cup (125 mL) tomato sauce, egg and pepper.
4
Step 4
4. Form mixture into loaf and arrange in shallow roasting pan. Bake 40 minutes.
5
Step 5
5. Blend remaining tomato sauce, brown sugar and salt in small bowl.
6
Step 6
6. Brush top of loaf with tomato mixture and return to oven until meatloaf is thoroughly cooked, about 8 minutes.
7
Step 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.