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Turkey Quinoa Meatloaf

Turkey Quinoa Meatloaf


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Perfect for holiday parties and more

Courtesy of Perdue

This turkey quinoa meatloaf takes just 25 minutes to make and serves 24 people. If you want to save some for later, use a zip lock freezer back to avoid freezer burn.

Recipe courtesy of Perdue

Ingredients

  • 1 pkg.PERDUE® Fresh Ground Turkey, 85% Lean (3 lbs.)
  • 1 Cup cooked quinoa
  • 1/4 Cup bread and butter pickles, chopped
  • 1 clove garlic, crushed
  • 2 Tablespoons ketchup
  • 2 Tablespoons yellow mustard
  • 1 large egg, slightly beaten
  • 1/2 Teaspoon salt
  • 1/4 Teaspoon black pepper
  • 2 1/2 Ounces sharp cheddar cheese, cubed into 24 (1/2-inch) cubes
  • sharp cheddar cheese, cubed into 24 (1/2-inch) cubes
  • 1 Cup store-bought crispy fried onions, crushed

Quinoa Turkey Meatloaf

From “Nirmala’s Edible Diary,” by Nirmala Narine (Chronicle Books). 6-8 Servings. Great on sandwiches.

1 cup water or stock, any kind

2 tablespoons extra- virgin olive oil

1 large onion, finely chopped

1 medium jalapeño, seeded and finely chopped

1 tablespoon ground cumin

1/4 cup chopped fresh basil

1/4 cup chopped fresh chives

2 tablespoons tomato paste

1 large egg, lightly beaten

1 teaspoon freshly ground black pepper

Cook quinoa: Place dried quinoa in a fine-mesh sieve rinse and drain well. In a medium saucepan, combine the drained quinoa and water or stock. Bring to a boil. Reduce the heat to a simmer, cover and cook until all of the water is absorbed, about 15 minutes.

Make meatloaf: Preheat oven to 375 degrees. Grease a glass loaf pan. In a heavy skillet, heat the olive oil over medium heat. Add the onion and jalapeño and saute until soft, about 5 minutes. Add the cumin and cook 1 minute more. Transfer to a large bowl.

Add the remaining ingredients to the bowl and mix thoroughly. Transfer to the prepared loaf pan. Bake for 1 hour, turn oven off, and let the meatloaf rest for 10 minutes more. Remove from oven and let cool for 5 minutes. Slice and serve.


Quinoa Turkey Meatloaf

From “Nirmala’s Edible Diary,” by Nirmala Narine (Chronicle Books). 6-8 Servings. Great on sandwiches.

1 cup water or stock, any kind

2 tablespoons extra- virgin olive oil

1 large onion, finely chopped

1 medium jalapeño, seeded and finely chopped

1 tablespoon ground cumin

1/4 cup chopped fresh basil

1/4 cup chopped fresh chives

2 tablespoons tomato paste

1 large egg, lightly beaten

1 teaspoon freshly ground black pepper

Cook quinoa: Place dried quinoa in a fine-mesh sieve rinse and drain well. In a medium saucepan, combine the drained quinoa and water or stock. Bring to a boil. Reduce the heat to a simmer, cover and cook until all of the water is absorbed, about 15 minutes.

Make meatloaf: Preheat oven to 375 degrees. Grease a glass loaf pan. In a heavy skillet, heat the olive oil over medium heat. Add the onion and jalapeño and saute until soft, about 5 minutes. Add the cumin and cook 1 minute more. Transfer to a large bowl.

Add the remaining ingredients to the bowl and mix thoroughly. Transfer to the prepared loaf pan. Bake for 1 hour, turn oven off, and let the meatloaf rest for 10 minutes more. Remove from oven and let cool for 5 minutes. Slice and serve.


Quinoa Turkey Meatloaf

From “Nirmala’s Edible Diary,” by Nirmala Narine (Chronicle Books). 6-8 Servings. Great on sandwiches.

1 cup water or stock, any kind

2 tablespoons extra- virgin olive oil

1 large onion, finely chopped

1 medium jalapeño, seeded and finely chopped

1 tablespoon ground cumin

1/4 cup chopped fresh basil

1/4 cup chopped fresh chives

2 tablespoons tomato paste

1 large egg, lightly beaten

1 teaspoon freshly ground black pepper

Cook quinoa: Place dried quinoa in a fine-mesh sieve rinse and drain well. In a medium saucepan, combine the drained quinoa and water or stock. Bring to a boil. Reduce the heat to a simmer, cover and cook until all of the water is absorbed, about 15 minutes.

Make meatloaf: Preheat oven to 375 degrees. Grease a glass loaf pan. In a heavy skillet, heat the olive oil over medium heat. Add the onion and jalapeño and saute until soft, about 5 minutes. Add the cumin and cook 1 minute more. Transfer to a large bowl.

Add the remaining ingredients to the bowl and mix thoroughly. Transfer to the prepared loaf pan. Bake for 1 hour, turn oven off, and let the meatloaf rest for 10 minutes more. Remove from oven and let cool for 5 minutes. Slice and serve.


Quinoa Turkey Meatloaf

From “Nirmala’s Edible Diary,” by Nirmala Narine (Chronicle Books). 6-8 Servings. Great on sandwiches.

1 cup water or stock, any kind

2 tablespoons extra- virgin olive oil

1 large onion, finely chopped

1 medium jalapeño, seeded and finely chopped

1 tablespoon ground cumin

1/4 cup chopped fresh basil

1/4 cup chopped fresh chives

2 tablespoons tomato paste

1 large egg, lightly beaten

1 teaspoon freshly ground black pepper

Cook quinoa: Place dried quinoa in a fine-mesh sieve rinse and drain well. In a medium saucepan, combine the drained quinoa and water or stock. Bring to a boil. Reduce the heat to a simmer, cover and cook until all of the water is absorbed, about 15 minutes.

Make meatloaf: Preheat oven to 375 degrees. Grease a glass loaf pan. In a heavy skillet, heat the olive oil over medium heat. Add the onion and jalapeño and saute until soft, about 5 minutes. Add the cumin and cook 1 minute more. Transfer to a large bowl.

Add the remaining ingredients to the bowl and mix thoroughly. Transfer to the prepared loaf pan. Bake for 1 hour, turn oven off, and let the meatloaf rest for 10 minutes more. Remove from oven and let cool for 5 minutes. Slice and serve.


Quinoa Turkey Meatloaf

From “Nirmala’s Edible Diary,” by Nirmala Narine (Chronicle Books). 6-8 Servings. Great on sandwiches.

1 cup water or stock, any kind

2 tablespoons extra- virgin olive oil

1 large onion, finely chopped

1 medium jalapeño, seeded and finely chopped

1 tablespoon ground cumin

1/4 cup chopped fresh basil

1/4 cup chopped fresh chives

2 tablespoons tomato paste

1 large egg, lightly beaten

1 teaspoon freshly ground black pepper

Cook quinoa: Place dried quinoa in a fine-mesh sieve rinse and drain well. In a medium saucepan, combine the drained quinoa and water or stock. Bring to a boil. Reduce the heat to a simmer, cover and cook until all of the water is absorbed, about 15 minutes.

Make meatloaf: Preheat oven to 375 degrees. Grease a glass loaf pan. In a heavy skillet, heat the olive oil over medium heat. Add the onion and jalapeño and saute until soft, about 5 minutes. Add the cumin and cook 1 minute more. Transfer to a large bowl.

Add the remaining ingredients to the bowl and mix thoroughly. Transfer to the prepared loaf pan. Bake for 1 hour, turn oven off, and let the meatloaf rest for 10 minutes more. Remove from oven and let cool for 5 minutes. Slice and serve.


Quinoa Turkey Meatloaf

From “Nirmala’s Edible Diary,” by Nirmala Narine (Chronicle Books). 6-8 Servings. Great on sandwiches.

1 cup water or stock, any kind

2 tablespoons extra- virgin olive oil

1 large onion, finely chopped

1 medium jalapeño, seeded and finely chopped

1 tablespoon ground cumin

1/4 cup chopped fresh basil

1/4 cup chopped fresh chives

2 tablespoons tomato paste

1 large egg, lightly beaten

1 teaspoon freshly ground black pepper

Cook quinoa: Place dried quinoa in a fine-mesh sieve rinse and drain well. In a medium saucepan, combine the drained quinoa and water or stock. Bring to a boil. Reduce the heat to a simmer, cover and cook until all of the water is absorbed, about 15 minutes.

Make meatloaf: Preheat oven to 375 degrees. Grease a glass loaf pan. In a heavy skillet, heat the olive oil over medium heat. Add the onion and jalapeño and saute until soft, about 5 minutes. Add the cumin and cook 1 minute more. Transfer to a large bowl.

Add the remaining ingredients to the bowl and mix thoroughly. Transfer to the prepared loaf pan. Bake for 1 hour, turn oven off, and let the meatloaf rest for 10 minutes more. Remove from oven and let cool for 5 minutes. Slice and serve.


Quinoa Turkey Meatloaf

From “Nirmala’s Edible Diary,” by Nirmala Narine (Chronicle Books). 6-8 Servings. Great on sandwiches.

1 cup water or stock, any kind

2 tablespoons extra- virgin olive oil

1 large onion, finely chopped

1 medium jalapeño, seeded and finely chopped

1 tablespoon ground cumin

1/4 cup chopped fresh basil

1/4 cup chopped fresh chives

2 tablespoons tomato paste

1 large egg, lightly beaten

1 teaspoon freshly ground black pepper

Cook quinoa: Place dried quinoa in a fine-mesh sieve rinse and drain well. In a medium saucepan, combine the drained quinoa and water or stock. Bring to a boil. Reduce the heat to a simmer, cover and cook until all of the water is absorbed, about 15 minutes.

Make meatloaf: Preheat oven to 375 degrees. Grease a glass loaf pan. In a heavy skillet, heat the olive oil over medium heat. Add the onion and jalapeño and saute until soft, about 5 minutes. Add the cumin and cook 1 minute more. Transfer to a large bowl.

Add the remaining ingredients to the bowl and mix thoroughly. Transfer to the prepared loaf pan. Bake for 1 hour, turn oven off, and let the meatloaf rest for 10 minutes more. Remove from oven and let cool for 5 minutes. Slice and serve.


Quinoa Turkey Meatloaf

From “Nirmala’s Edible Diary,” by Nirmala Narine (Chronicle Books). 6-8 Servings. Great on sandwiches.

1 cup water or stock, any kind

2 tablespoons extra- virgin olive oil

1 large onion, finely chopped

1 medium jalapeño, seeded and finely chopped

1 tablespoon ground cumin

1/4 cup chopped fresh basil

1/4 cup chopped fresh chives

2 tablespoons tomato paste

1 large egg, lightly beaten

1 teaspoon freshly ground black pepper

Cook quinoa: Place dried quinoa in a fine-mesh sieve rinse and drain well. In a medium saucepan, combine the drained quinoa and water or stock. Bring to a boil. Reduce the heat to a simmer, cover and cook until all of the water is absorbed, about 15 minutes.

Make meatloaf: Preheat oven to 375 degrees. Grease a glass loaf pan. In a heavy skillet, heat the olive oil over medium heat. Add the onion and jalapeño and saute until soft, about 5 minutes. Add the cumin and cook 1 minute more. Transfer to a large bowl.

Add the remaining ingredients to the bowl and mix thoroughly. Transfer to the prepared loaf pan. Bake for 1 hour, turn oven off, and let the meatloaf rest for 10 minutes more. Remove from oven and let cool for 5 minutes. Slice and serve.


Quinoa Turkey Meatloaf

From “Nirmala’s Edible Diary,” by Nirmala Narine (Chronicle Books). 6-8 Servings. Great on sandwiches.

1 cup water or stock, any kind

2 tablespoons extra- virgin olive oil

1 large onion, finely chopped

1 medium jalapeño, seeded and finely chopped

1 tablespoon ground cumin

1/4 cup chopped fresh basil

1/4 cup chopped fresh chives

2 tablespoons tomato paste

1 large egg, lightly beaten

1 teaspoon freshly ground black pepper

Cook quinoa: Place dried quinoa in a fine-mesh sieve rinse and drain well. In a medium saucepan, combine the drained quinoa and water or stock. Bring to a boil. Reduce the heat to a simmer, cover and cook until all of the water is absorbed, about 15 minutes.

Make meatloaf: Preheat oven to 375 degrees. Grease a glass loaf pan. In a heavy skillet, heat the olive oil over medium heat. Add the onion and jalapeño and saute until soft, about 5 minutes. Add the cumin and cook 1 minute more. Transfer to a large bowl.

Add the remaining ingredients to the bowl and mix thoroughly. Transfer to the prepared loaf pan. Bake for 1 hour, turn oven off, and let the meatloaf rest for 10 minutes more. Remove from oven and let cool for 5 minutes. Slice and serve.


Quinoa Turkey Meatloaf

From “Nirmala’s Edible Diary,” by Nirmala Narine (Chronicle Books). 6-8 Servings. Great on sandwiches.

1 cup water or stock, any kind

2 tablespoons extra- virgin olive oil

1 large onion, finely chopped

1 medium jalapeño, seeded and finely chopped

1 tablespoon ground cumin

1/4 cup chopped fresh basil

1/4 cup chopped fresh chives

2 tablespoons tomato paste

1 large egg, lightly beaten

1 teaspoon freshly ground black pepper

Cook quinoa: Place dried quinoa in a fine-mesh sieve rinse and drain well. In a medium saucepan, combine the drained quinoa and water or stock. Bring to a boil. Reduce the heat to a simmer, cover and cook until all of the water is absorbed, about 15 minutes.

Make meatloaf: Preheat oven to 375 degrees. Grease a glass loaf pan. In a heavy skillet, heat the olive oil over medium heat. Add the onion and jalapeño and saute until soft, about 5 minutes. Add the cumin and cook 1 minute more. Transfer to a large bowl.

Add the remaining ingredients to the bowl and mix thoroughly. Transfer to the prepared loaf pan. Bake for 1 hour, turn oven off, and let the meatloaf rest for 10 minutes more. Remove from oven and let cool for 5 minutes. Slice and serve.


Watch the video: How to Make Turkey and Quinoa Meatloaf. Quinoa Recipes. (July 2022).


Comments:

  1. Melanippus

    In it something is and it is good idea. It is ready to support you.

  2. Shonn

    There is something in this. Thanks for the explanation, I also think that the simpler the better ...

  3. Tyger

    Thanks, we'll see)