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Dairy-Free Turkey-Quinoa Meatloaf Casserole
Dairy-Free Turkey-Quinoa Meatloaf Casserole
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Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
555 minutes
Wholesome dairy-free turkey and quinoa meatloaf casserole, a delicious twist on a classic dish.
Ingredients:
  • 1 cup chicken broth
  • 1 cup quinoa
  • 1 tablespoon coconut oil
  • 2 teaspoons olive oil
  • 1 medium onion, chopped, or more to taste
  • 4 cloves garlic, chopped, or to taste
  • 6 pounds ground turkey
  • 1 cup water
  • 2 large eggs
  • 0.25 cup liquid aminos (such as Bragg®)
  • 0.25 cup maple syrup
  • 2 tablespoons Sriracha sauce, or more to taste
  • 2 tablespoons tomato paste
  • 1.5 tablespoons prepared yellow mustard
  • 0.25 tablespoon Mediterranean sea salt
  • 0.25 tablespoon ground black pepper
  • 0.5 cup ketchup, or to taste
Instructions:
  • In a saucepan, bring the chicken broth and quinoa to a boil. Reduce heat, cover, and simmer until the quinoa is tender, about 15 to 20 minutes.
  • Allow the quinoa to cool for 8 hours or overnight.
  • Preheat the oven to 425 degrees F (220 degrees C) while you generously grease a 9x13-inch glass casserole pan with aromatic coconut oil.
  • In a pan over medium-high heat, sizzle olive oil. Sauté garlic and onion until onion begins to soften, around 5 minutes.
  • Combine onion, garlic, turkey, cooked quinoa, aminos, syrup, Sriracha, tomato paste, mustard, salt, and pepper in a large bowl. Stir until well blended and reaches a smooth consistency. Transfer the mixture to the prepared pan, spreading it evenly, then generously top with ketchup before baking.
  • Roast in the preheated oven for 30 to 40 minutes until fully cooked, with an internal temperature of at least 165 degrees F (74 degrees C). Allow it to rest for 3 to 5 minutes once out of the oven, then slice and serve.