Spinach Turkey Quinoa Meatloaf // Breastfeeding Friendly

This is one of my husband's favorite! And considering he's your typical "Burger and Fries" kinda guy, that's kind of a big deal. This meatloaf is savory and sweet at the same time; and BONUS it's easier on the waistline than most meatloaf recipes. 

To start out, you'll want to bring 1/2c vegetable broth and 1/4c quinoa to a boil on the stove. Once bubbly, reduce heat and cover, until quinoa is fully cooked.

While quinoa is cooking, preheat your oven to 350 degrees. In a skillet over medium heat, add olive oil, shallots, and 1 large clove of garlic. Cook until shallots become slightly translucent, but not fully. Add in chopped mushrooms, if you plan to add them. If not, continue to cook until shallots are fully translucent.

Cook mushrooms down. You may want to add a little extra olive oil, if your mushrooms are thirsty. Add in 1 heaping cup of fresh spinach and allow to wilt about halfway. The more the spinach wilts, the harder (I think), it is to get it to incorporate to the meatloaf.

Add cooked quinoa to your spinach mushroom mixture and remove from heat. Allow to cool. You risk precooking the egg later, if mixture does not cool down enough.

In a large bowl, add 1 (20oz) pkg of ground turkey, 1 Tbs tomato paste, 1 Tbs Sriracha, 2 Tbs Worcestershire, 1 egg, salt & pepper. Roughly mix mixture together, before adding in spinach, mushroom, and quinoa mixture.

On a lined cookie sheet, form a meatloaf shape. N O T E : It's important not to try to fit the mixture into a cake pan or bread pans. The meatloaf will NOT cook through, if you do.

In a small bowl, combine 2 Tbs of brown sugar, 2 tsp Worcestershire, 1/2 tsp Sriracha, and 1 Tbs warm water. Mix until brown sugar is fully dissolved. Using a basting brush, brush sauce over the top of the uncooked meatloaf.

Place meatloaf in preheated oven and bake for 45 minutes. Then Enjoy!

AuthorLKirtlanCategoryDifficultyIntermediate

Prep Time15 minsCook Time45 minsTotal Time1 hr

 ¼ cup Uncooked Quinoa
 ½ cup Vegestable broth
 1 tsp Olive Oil
 3 Shallots
 1 Clove of garlic, chopped
 1 cup Fresh Spinach
 8 oz Fresh chopped mushrooms (opt)
 20 oz Ground Turkey
 1 tbsp Tomato Paste
 1 tbsp Sriracha
 2 tbsp Worcestershire
 1 Egg, room temperature
 salt & pepper to taste
Baste
 2 tbsp Brown Sugar
 2 tsp Worcestershire
 1 tbsp Warm Water

1

Preheat oven to 350

2

In a small saucepan, bring vegetable broth and quinoa to a boil on the stove. Once bubbly, reduce heat and cover, until quinoa is fully cooked.

3

While quinoa is cooking, place 1 tbs olive oil and shallots in a large skillet over medium heat. Add garlic. Cook until shallots become slightly translucent, but not fully. Add in chopped mushrooms, if you plan to add them. If not, continue to cook until shallots are fully translucent.

4

If necessary, add second tbs olive oil. Once mushrooms have browned, add 1 fresh spinach and allow to wilt about halfway.

5

Add cooked quinoa and remove from heat. Allow to cool.

6

In a large bowl, add  ground turkey, tomato paste, 1 Tbs Sriracha, 2 Tbs Worcestershire, 1 egg, salt & pepper. Roughly mix together. Add quinoa mixture and finish mixing.

7

On a lined cookie sheet, form a meatloaf shape with turkey mixture.

N O T E : It's important not to try to fit the mixture into a cake pan or bread pans. The meatloaf will NOT cook through, if you do.

8

In a small bowl, combine 2 Tbs of brown sugar, 2 tsp Worcestershire, 1/2 tsp Sriracha, and 1 Tbs warm water. Mix until brown sugar is fully dissolved.

9

Using a basting brush, brush sauce over the top of the uncooked meatloaf.

10

Place meatloaf in preheated oven and bake for 45 minutes. Then Enjoy!

 

Ingredients

 ¼ cup Uncooked Quinoa
 ½ cup Vegestable broth
 1 tsp Olive Oil
 3 Shallots
 1 Clove of garlic, chopped
 1 cup Fresh Spinach
 8 oz Fresh chopped mushrooms (opt)
 20 oz Ground Turkey
 1 tbsp Tomato Paste
 1 tbsp Sriracha
 2 tbsp Worcestershire
 1 Egg, room temperature
 salt & pepper to taste
Baste
 2 tbsp Brown Sugar
 2 tsp Worcestershire
 1 tbsp Warm Water

Directions

1

Preheat oven to 350

2

In a small saucepan, bring vegetable broth and quinoa to a boil on the stove. Once bubbly, reduce heat and cover, until quinoa is fully cooked.

3

While quinoa is cooking, place 1 tbs olive oil and shallots in a large skillet over medium heat. Add garlic. Cook until shallots become slightly translucent, but not fully. Add in chopped mushrooms, if you plan to add them. If not, continue to cook until shallots are fully translucent.

4

If necessary, add second tbs olive oil. Once mushrooms have browned, add 1 fresh spinach and allow to wilt about halfway.

5

Add cooked quinoa and remove from heat. Allow to cool.

6

In a large bowl, add  ground turkey, tomato paste, 1 Tbs Sriracha, 2 Tbs Worcestershire, 1 egg, salt & pepper. Roughly mix together. Add quinoa mixture and finish mixing.

7

On a lined cookie sheet, form a meatloaf shape with turkey mixture.

N O T E : It's important not to try to fit the mixture into a cake pan or bread pans. The meatloaf will NOT cook through, if you do.

8

In a small bowl, combine 2 Tbs of brown sugar, 2 tsp Worcestershire, 1/2 tsp Sriracha, and 1 Tbs warm water. Mix until brown sugar is fully dissolved.

9

Using a basting brush, brush sauce over the top of the uncooked meatloaf.

10

Place meatloaf in preheated oven and bake for 45 minutes. Then Enjoy!

Spinach Turkey Quinoa Meatloaf // Breastfeeding Friendly
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