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Turkey, Quinoa, and Zucchini Mini Meatloaves
Turkey, Quinoa, and Zucchini Mini Meatloaves
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
75 minutes
Try these flavorful mini turkey and quinoa meatloaves with zucchini, topped with spicy sambal oelek sauce for a delicious portable meal prep option.
Ingredients:
  • 1 cup water
  • 0.5 cup quinoa, rinsed well
  • 1 medium zucchini
  • 1 teaspoon olive oil
  • 0.75 cup sambal oelek (Indonesian chile sauce), divided
  • 1 small red onion, finely chopped
  • 2 large egg whites
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon dried Italian seasoning
  • 0.5 teaspoon ground black pepper
  • 1 pound ground skinless turkey breast
  • 3 tablespoons stone-ground mustard
Instructions:
  • In a saucepan, gently simmer quinoa in boiling water until tender and fluffy, about 15 to 20 minutes, covered.
  • Grate the zucchini using a cheese grater onto a lint-free kitchen towel. Squeeze out excess water by wrapping the zucchini in the towel.
  • Preheat the oven to 350 degrees F (175 degrees C) and generously oil a baking sheet with olive oil using aluminum foil.
  • In a large bowl, combine zucchini, 1/4 cup chile sauce, red onion, egg whites, garlic, parsley, Italian seasoning, salt, pepper, quinoa, and turkey. Shape the mixture into 6 small loaves and place them evenly on a baking sheet.
  • Mix the remaining 1/2 cup of chili sauce with mustard. Spread a generous spoonful over each loaf.
  • Bake in the preheated oven for 30 to 35 minutes until meatloaves are heated through and sauce has darkened. Allow to rest for at least 5 minutes before serving.

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