Turkey-and-Quinoa Meat Loaf

Ingredients:

• 1 cup water
• 1/2 cup quinoa
• 1 zucchini, shredded
• 3/4 cup chili sauce or ketchup
• 2 large egg whites
• 1 small red onion, finely chopped
• 1 tbsp. chopped fresh flat-leaf parsley
• 1 1/2 tsp. dried Italian seasoning
• 1/2 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 1 lb. ground skinless turkey breast

Makes 6 Servings (1 slice per serving)

1. Bring water to a boil in a small saucepan; add quinoa. Reduce heat and simmer, covered, until quinoa is tender and water is absorbed, about 15 minutes. Remove saucepan from heat; fluff quinoa with fork and let cool slightly.
2. Meanwhile, preheat the oven to 375. Line bottom of 9 x 13-inch baking dish or baking pan with parchment paper.
3. Squeeze zucchini dry and put in large bowl. Stir in 1/4 cup of chili sauce or ketchup, egg whites, onion, parsley, Italian seasoning, salt, and pepper. Add turkey and quinoa; stir until combined well but not overmixed.
4. Transfer turkey mixture to prepared baking dish and shape into 5 x 11-inch loaf. Spread remaining 1/2 cup chili sauce or ketchup on top of loaf.
5. Bake for 50 minutes or until instant-read thermometer inserted into center of loaf registers 165 F. Let stand for 5 minutes. Cut into 6 slices.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. Meatloaf is a wonderful comfort food and it can be good for you with the right ingredients. This meatloaf is gluten free because it uses quinoa instead of bread crumbs. This meatloaf also uses ground turkey breast instead of ground beef. Ground turkey meatloaf is actually delicious plus it's leaner in protein. I highly recommend adding minced garlic to the meatloaf because garlic always makes everything taste better. I also recommend using homemade ketchup in this recipe because it's better for you and you know what's in the ketchup. Don't forget the vegetables with the meatloaf to make your dinner more filling, colorful and delicious.