Quinoa Meatloaf

Name: Quinoa Meatloaf
Yield: Makes one 8 x 4-inch (20 x 40 cm) loaf
Ingredients: 1 egg; ½ teaspoon pepper; 5 shakes GF hot sauce; ¼ teaspoon chili powder; ½ teaspoon salt; 1¼ pounds (567 g) ground turkey (93% lean); 1¼ pounds (567 g) ground turkey (93% lean); 3 slices bacon, cut into pieces; ¼ cup (38 g) raisins, loosely packed; 1 tablespoon butter; 1 tablespoon olive oil; 1 carrot, chopped; 2 garlic cloves, peeled; ½ teaspoon dried thyme; ¼ teaspoon dried rubbed sage; 1 tablespoon GF Worcestershire sauce; 1½ teaspoons apple cider vinegar; ½ cup (120 ml) GF low-sodium chicken broth or stock; ½ cup (120 ml) GF low-sodium chicken broth or stock; ½ medium onion, chopped; 1 celery stalk, chopped; ¼ cup (44 g) quinoa, rinsed in a fine-mesh strainer

Preparation info

Makes
one
8 x 4 inch 20 x 40 cm ) loaf

Difficulty
Easy

Appears in

Gluten-Free Family Favorites

By Kelli Bronski and Peter Bronski

Published 2021

About

This is turkey meatloaf transformed from ordinary to extraordinary with the use of quinoa as the binding agent (instead of bread crumbs), and the addition of bacon and raisins for moisture and richness. Using a food processor makes the prep quick and easy.

Ingredients

¼ cup (44 g) quinoa, rinsed in a fine-mesh strainer
½ cup (120

Main course
Gluten-free

Method

Combine the rinsed quinoa and chicken broth in a small saucepan over high heat and bring to a boil. Turn the heat down to low and simmer for 12 to 15 minutes, until the quinoa is translucent and tender and the liquid is absorbed. Set aside and let cool.
Preheat the oven to 350°F (175