I was looking for a good way to use up my leftover turkey and remembered this awesome recipe:
Turkey Quinoa Meatloaf
Ingredients
- 1/4 cup quinoa
- 1/2 cup water
- 1 teaspoon olive oil
- 1 small onion, chopped
- 1 large clove garlic, chopped
- 1 (20 ounce) package ground turkey- I used cooked leftovers
- 1 tablespoon tomato paste
- 1 tablespoon hot pepper sauce
- 2 tablespoons Worcestershire sauce
- 1 egg- nah, just a can of black beans
- 1 1/2 teaspoons salt
- 1 teaspoon ground black pepper
- 2 tablespoons brown sugar- for the topping (I skipped this part)
- 2 teaspoons Worcestershire sauce- for the topping (I skipped this part)
- 1 teaspoon water- for the topping (I skipped this part)
Directions
- Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Set aside to cool.
- Preheat an oven to 350 degrees F (175 degrees C).
- Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the garlic and cook for another minute; remove from heat to cool.
- Stir the turkey, cooked quinoa, onions, tomato paste, hot sauce, 2 tablespoons Worcestershire, egg, salt, and pepper in a large bowl until well combined. The mixture will be very moist. Shape into a loaf on a foil lined baking sheet. Combine the brown sugar, 2 teaspoons Worcestershire, and 1 teaspoon water in a small bowl. Rub the paste over the top of the meatloaf, if you are in the mood.
- Bake in the preheated oven until no longer pink (for uncooked turkey) in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let the meatloaf cool for 10 minutes before slicing and serving.
My turkey was already cooked and therefore I would not achieve "the mixture will be very moist". I just chopped it up into small bits. I also didn't want to add an egg but as luck would have it, I had a can of organic black beans for added protein and moisture. I followed the recipe other than those modifications, and doubled the hot sauce for an extra kick. It really seemed to be moist enough so I shaped into two loaves and cooked and cooked, and cooked. An hour and 10 minutes later I had a nice crumbly pile of Turkey Loaf Stuff, which my very smart friend promptly named "Who Hash"! The flavor is great and I will likely serve it over cauliflower (like I did with my polenta-gone-wrong!). Cauliflower fixes everything, and I will most likely make Who Hash again. As an added benefit, Who Hash is so dry it makes you crave water!
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