This meatloaf saves on meat and doubles down on plant-protein (quinoa) and veggies for a nourishing, nutrient-packed meal the whole family will love! A little prep and help from your high-speed blender makes this recipe a breeze to throw together. Throw it in the oven, walk away, and one hour later dinner is ready! I love this with a simple salad or tangy slaw.
Ingredient Highlight
Turkey! Is a great source of iron, B vitamins, zinc, selenium, and potassium. It also contains tryptophan, which helps with serotonin production (our happy neurotransmitter). Always opt for turkey with higher % fat – turkey thighs contain higher amounts of minerals than the breast (and has more fat and flavor).
Servings 8 People
Prep Time 15 minutes 
Cook Time 1 hour Ingredients
- 1 tbsp Italian seasoning or dried oregano
- 2 tsp garlic powder
- 1 ½ tsp kosher salt
- 1 tsp black pepper
- 1 lb ground turkey
- 2 cups cooked quinoa
- 1 cup finely chopped carrot*
- 1 cup finely chopped cauliflower or broccoli*
- ½ yellow onion, chopped
- 2 tbsp dijon mustard
- ¼ cup + 2 tbsp ketchup
- 1 tbsp soy sauce or tamari
- 2 large eggs
- *2 cups worth of any finely chopped veggie works here. Use a food processor or high-speed blender to finely chop up your veggies. Cut the carrot into big chunks and cut the brocc/cauli into florets before blending. Blend them separately.
- Note: ~This is a delicate loaf, so the longer you let it cool down, the easier it will be to slice (easiest to slice cold leftovers!). Recommend using a spatula to get the slices out of the pan.
Instructions
- Cook quinoa if you haven’t (instructions below).
- Preheat oven to 350F. Lightly grease a 9×5-inch loaf pan (for easier removal, you can line the bottom with parchment, but I didn’t bother!).
- In a large bowl, mix together the dried herbs, garlic, salt, and pepper. Add the turkey, quinoa, carrot, broccoli, onion, mustard, 2 tablespoons ketchup, soy sauce, and eggs.
- Use your hands to thoroughly mix. Transfer to the loaf pan and press/spread to fill the pan. Spread remaining ¼ cup ketchup over top.
- Bake for 60 minutes, or until cooked through (instant read thermometer reads 160F). Let cool for at least 10 minutes. As it continues to cool, it becomes a lot easier to slice.
- Suggest serving with a simple salad or slaw, roasted root veggies, or pasta.
Stovetop quinoa:
- In a medium pot, add 1 cup quinoa and 1 ½ cups water. Cover and bring to a boil over high heat, then reduce the heat to low and simmer, covered, for 12-15 minutes, or until the water has evaporated and quinoa is cooked through. This will give you about 2.5-3 cups cooked quinoa.
Instant Pot quinoa:
- Add 1 cup quinoa + 1 ½ cups water + ¼ teaspoon salt to a 6-qt Instant Pot. Set the vent to “sealing”, then pressure cook on high for 3 minutes. Let it naturally release for 10 minutes, then manually release the remaining pressure by moving the valve to “venting”.
Items you can prep ahead (optional)
- Cook quinoa 1 cup (use or cook extra for bowls)
- Prep 2 cups veg in blender
- Chop ½ yellow onion
- Make the meatloaf mixture
- Bake the meatloaf
Substitutions:
- Use 2 cups worth of any finely chopped veggie (use your blender or food processor).
- This recipe can’t be adapted to vegan, but I highly recommend giving these Sundried Tomato Quinoa Burgers instead!
Storage:
- Store leftovers in an airtight container in the fridge for up to 5 days or freezer for up to 2 months.
Leftovers + Repurposing:
- Slice and warm up leftovers in the microwave until warmed through. Serve with a tangy slaw or simple salad and some ketchup or mustard.
- Crumble up leftovers and add to bowls or salads.
