Sink your teeth into the ultimate comfort food turned healthy with Amy Clark’s take on meatloaf.
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306 per serving
- 1/4 cup quinoa
- 1/2 cup chicken broth
- 1 teaspoons olive oil
- 1 small onion, chopped
- 1 large clove garlic, chopped
- 20 ounces ground turkey, 1 package
- 1 tablespoons tomato paste
- 1 tablespoons hot pepper sauce
- 2 tablespoons worcestershire sauce
- 1 egg
- 1-1/2 teaspoons salt
- 1 teaspoons ground black pepper
- 1 can tomato sauce
- garlic salt
Bring the quinoa and chicken broth 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.
Pour one can of tomato sauce over the top of the meatloaf and sprinkle generously with garlic salt. Bake in the preheated oven until no longer pink in the center, about 45-50 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. Serve with sauted mushrooms and a garden salad.