This meatloaf was incredibly flavorful and the tomato glaze was perfect on top. It was the perfect complement to the spicy kick of the meatloaf. This recipe used quinoa instead of breadcrumbs so it's perfect for anyone who is gluten free! I served this with sugar snap peas and Cauliflower Mash....you can find the cauliflower recipe here.
- 1/2 cup uncooked quinoa, rinsed and drained
- 3/4 cup chicken or vegetable broth/stock or water
- 1 tbsp olive oil
- 1/2 medium yellow onion, minced
- 1/2 red bell pepper, seeded and diced
- 2 cloves garlic, minced
- 1 tbsp tomato paste
- 1 lb 90% lean ground beef
- 1 lb 93% lean ground turkey
- 2 tbsp Worcestershire sauce
- 1 tsp salt
- 1 1/2 tsp red pepper flakes
- 3/4 cup low-fat plain Greek Yogurt
- 2 large eggs, beaten
- 1/4 cup tomato paste
- 2 tsp Worcestershire sauce
- 1 1/2 tsp apple cider vinegar
- 1 tsp honey
- 3 tbsp warm water
Preheat oven to 350 degrees. Cover a baking sheet with aluminum foil.
Combine quinoa and broth/water in a small saucepan, bring to a boil and then cover and simmer until liquid is absorbed, about 5 minutes. It's ok if the quinoa isn't completely softened, it will continue cooking in the oven. Remove from heat and set aside.
Heat olive oil in a skillet over medium-high heat. Add your minced onions, bell pepper and garlic and saute for 5 minutes, until the veggies begin to soften. Turn off heat and stir in tomato paste. Transfer into a mixing bowl and let cool while you prepare your glaze.
Add all of your ingredients for the tomato glaze to a small bowl, whisk and set aside.
Add the ground beef and ground turkey to the mixing bowl with your sauteed veggies. Add the cooked quinoa, Worcestershire sauce, salt, red pepper flakes, yogurt and eggs and mix with your hands until fully incorporated.
Place the mixture on a your prepared baking sheet and form into a loaf, roughly 9"x5". Brush top of meat with 1/2 of your tomato glaze. Set remainder of glaze aside for later.
Bake for 45 minutes. Remove from oven, brush with the rest of the glaze and bake for an additional 10-15 minutes. Remove and let rest for 10 minutes before slicing.
Serve plain or over cauliflower mash or mashed potatoes.
Recipe by Foodie Crush