Gluten-Free Quinoa Turkey Meatloaf (Get Cooking)


Gluten-Free Quinoa Turkey Meatloaf (Get Cooking)

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Servings and Ingredients

Serves 5
1 tsp. Hy-Vee Select olive oil
1 small onion, chopped
2 large cloves garlic, minced
1 (20 oz) pkg ground turkey
½ c. cooked quinoa, cooled
½ c. shredded carrots
1 tbsp. Hy-Vee tomato paste
1 ½ tsp. sriracha hot sauce
2 tbsp. plus 2 tsp Hy-Vee Worcestershire sauce, divided
1 Hy-Vee large egg
1 ½ tsp. Hy-Vee dried parsley
1 tsp. Hy-Vee dried thyme
1 ½ tsp. Hy-Vee salt
1 tsp. Hy-Vee black pepper
2 tbsp. Hy-Vee brown sugar
1 tbsp. Hy-Vee ketchup


  1. Preheat oven to 350 degrees.
  2. Heat olive oil in a skillet over medium heat. Stir in onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Add garlic and cook for another minute; remove from heat to cool.
  3. In a large bowl, combine onion mixture, turkey, cooked quinoa, carrots, tomato paste, sriracha, 2 tablespoons Worcestershire, egg, parsley, thyme, salt and pepper. The mixture will be very moist. Shape into a loaf on a foil lined baking sheet or place in a loaf pan.
  4. In a small bowl, combine brown sugar, remaining 2 teaspoons Worcestershire and ketchup. Spread over the top of meatloaf.
  5. Bake until no longer pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees. Let the meatloaf cool for 10 minutes before slicing and serving.

Nutrition facts


250 Calories per serving

Amounts Per Serving

  • Total Fat: 10g
  • Cholesterol: 120mg
  • Sodium: 970mg
  • Total Carbohydrates: 17g
  • Protein: 25g

Daily Values

Vitamin A 40%
Vitamin C 10%
Iron 20%
Calcium 6%

Recipe Source:

Chef Andrew from Ankeny #1, KCCI-TV recipe, January 22, 2016.