TURKEY, QUINOA, AND ZUCCHINI MINI MEATLOAVES

Turkey, Quinoa, and Zucchini Mini Meatloaves image

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

Ingredients

1 cup water
½ cup quinoa, rinsed well
1 medium zucchini
1 teaspoon olive oil
¾ cup sambal oelek (Indonesian chile sauce), divided
1 small red onion, finely chopped
2 large egg whites
3 cloves garlic, minced
1 tablespoon chopped fresh parsley
1 teaspoon dried Italian seasoning
½ teaspoon salt
½ teaspoon ground black pepper
1 pound ground skinless turkey breast
3 tablespoons stone-ground mustard

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