TURKEY, QUINOA, AND ZUCCHINI MINI MEATLOAVES
Great recipe for healthier meal prepping. Can be cooked, wrapped, and frozen individually. This recipe can also be baked in a toaster oven at the same temperature.
Provided by Kelly Rose Diggins
Categories Main Dish Recipes Meatloaf Recipes Turkey Meatloaf Recipes
Time 1h15m
Yield 6
Number Of Ingredients 14
Steps:
- Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
- Shred the zucchini using a cheese grater over a lint-free kitchen towel. Wrap the zucchini in the towel and wring out as much water as possible.
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and swab with olive oil.
- Place the zucchini in a large bowl. Add 1/4 cup chile sauce, red onion, egg whites, garlic, parsley, Italian seasoning, salt, and pepper. Add quinoa and turkey; mix well to combine. Divide mixture into 6 parts and shape into small loaves. Space them evenly on the baking sheet.
- Combine the remaining 1/2 cup chile sauce with mustard. Spread a heaping spoonful over each loaf.
- Bake in the preheated oven until meatloaves are hot on the inside and sauce has darkened in color, 30 to 35 minutes. Remove from oven and let rest, at least 5 minutes.
Nutrition Facts : Calories 239.4 calories, Carbohydrate 30.6 g, Cholesterol 46.9 mg, Fat 6.3 g, Fiber 1.8 g, Protein 22.5 g, SaturatedFat 2.4 g, Sodium 604.6 mg, Sugar 7.2 g
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