Recipe for quinoa turkey meatloaf
When you have a few cookbooks (okay, a few hundred cookbooks), only a few of your friends and family will chance giving you cookbooks for the holidays. My lovely friend Laura gave me Nirmala's Edible Diary, and right away I marked a dozen recipes to try. This Peruvian-inspired quinoa turkey meatloaf called for ingredients in my pantry, plus some basil, which I happened to have on hand for another dish. The original recipe includes chives, which are dead as can be in my garden at this time of year, and it doesn't call for ketchup, which really rounds out the flavor.
Quinoa turkey meatloaf
Adapted slightly from Nirmala's Edible Diary: A Hungry Traveler's Cookbook with Recipes from 14 Countries, this recipe serves 4-6.
2 Tbsp extra-virgin olive oil
1 large onion, finely chopped
1 medium jalapeño, seeded and finely chopped
1 Tbsp ground cumin
1-1/2 cups cooked quinoa (1/2 cup quinoa cooked with 1 cup of water)*
1 lb ground turkey (I use 93% fat-free)
1/4 cup chopped fresh basil
2 Tbsp tomato paste
1 Tbsp tomato ketchup
1 large egg
1 tsp coarse sea salt
1 tsp fresh black pepper
Preheat oven to 375°F. Coat an 8-1/2x4-1/2x2-1/2-inch loaf pan with cooking spray, and set aside.
In a small frying pan, heat the olive oil over medium heat. Add the onion and jalapeño to the pan, and cook, stirring frequently, for 3-4 minutes, until the onion is soft. Stir in the cumin, and cook for one minute. Remove from heat.
In a large mixing bowl, combine the onion mixture and the remaining ingredients. (*I'm a total convert to Karina's method of cooking quinoa in a rice cooker.) Mix thoroughly, and transfer to the loaf pan. Bake for one hour. Turn the oven off, and let the meatloaf sit in it for 10 minutes. Then, remove from the oven, and let the meatloaf cool for 5 minutes before slicing and serving.
More recipes in The Perfect Pantry:
Turkey meatloaf with fig gravy
Turkey, cranberry and basil meatballs
Black bean, quinoa and red pepper salad with honey-lime vinaigrette
Turkey mole chili
Other recipes that use these pantry ingredients:
Quinoa stuffed portobello mushrooms with pine nuts and raisins, from Gluten-Free Goddess
Quinoa and turkey taco stew, from Green Lite Bites
Turkey adobo quinoa chili, from Culinary Adventures of a New Wife
Quick and easy turkey meatloaf, from Christine Cooks
Double broccoli quinoa, from 101 Cookbooks