Turkey Quinoa Meatloaf

Ingredients

• 2 lb ground turkey

• 1/3 cup quinoa

• 2/3 cup water

• 1 tbsp avocado oil

• 1 small onion, finely diced

• 1 large carrot, shredded

• 1 cup Brussels sprouts, shaved

• 4 cloves garlic, minced

• 2 tbsp tomato paste

• 1/4 tsp cayenne

• 1 tsp garlic powder

• 1 tsp onion powder

• 2 tsp sea salt

• 1 tsp black pepper

• 2 tbsp Worcestershire sauce

• 2 eggs

Glaze

• 2 tbsp ketchup

• 2 tsp coconut sugar

• 1 tbsp Worcestershire sauce

Instructions

1. Preheat oven to 350º. Line a loaf pan with parchment paper.

2. In a saucepan, combine water and quinoa. Bring to a boil, reduce to a simmer, and cook for 15-20 minutes, until all the liquid is absorbed. Set aside.

3. Heat avocado oil in a skillet over medium-high heat. Once hot, add onion, carrot, and Brussels sprouts, and garlic. Cook until the onion begins to turn translucent and the vegetables have softened about 3-5 minutes.

4. In a bowl, combine turkey, garlic powder, onion powder, eggs, Worcestershire sauce, tomato paste, salt, pepper, cooked vegetables, and quinoa. Using your hands, combine the mixture. It will be very wet. Add to the parchment paper lined loaf pan and spread into an even layer.

5. Place in the oven and bake for 40 minutes.

6. In a small bowl combine ketchup, Worcestershire sauce, and coconut sugar. Once the meatloaf has cooked for 40 minutes, spread the glaze mixture over the top of the loaf. Bake another 15 minutes or until the meatloaf is no longer pink in the center or reaches an internal temperature of 165º.