Quinoa and Turkey Meatloaf

Quinoa and Turkey Meatloaf

PREP TIME:  40 minutes COOK TIME: 50 minutes TOTAL TIME: 90 minutes The Parts: 1/4- ½ cup quinoa 1/4 cup and 2 teaspoons water 1/2 tblsp olive oil 1 -1 small onion/shallot, chopped 1  large clove garlic, chopped 1 LB (16 ounce) package ground turkey 2 teaspoons tomato paste 2 teaspoons hot pepper sauce 1 1/2  tablespoon Worcestershire sauce 1 egg 1 teaspoon salt 1/2 teaspoon ground black pepper 1 tablespoon honey  (truffle if available) 1/2 teaspoon water

The Process: Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Set aside to cool. Preheat an oven to 380 degrees F  Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the garlic and cook for another minute; remove from heat to cool. Stir the turkey, cooked quinoa, onions, tomato paste, hot sauce, 2 tablespoons Worcestershire, egg, salt, and pepper in a large bowl until well combined. The mixture will be very moist. Shape into a loaf on a foil lined baking sheet or in a flat glass/ceramic baking dish. Combine the brown sugar, 2 teaspoons Worcestershire, and 1 teaspoon water in a small bowl. Rub the paste over the top of the meatloaf. Bake in the preheated oven until no longer pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let the meatloaf cool for 10 minutes before slicing and serving.