I got home from work this afternoon with no idea what I was going to do with the package of ground turkey that I had defrosted. My fridge was almost bare but I did find some leftover quinoa, a lone carrot, and some wilted parsley.
Whenever I’ve attempted a turkey meatloaf in the past, I’ve ended up with a flavorless, dense, gray lump. Not too appetizing. And how do I make meatloaf without my FODMAP ingredients like onions and ketchup? Somehow, this combination produced a tasty, moist loaf. I’m guessing the quinoa had something to do with it.
1 19 oz package ground turkey
1 medium egg
1 cup cooked quinoa
3/4 cup chopped scallion greens
1 grated carrot
1/2 cup minced parsley
1 tablespoon garlic oil
1 teaspoon garlic tabasco sauce
1 tablespoon Worcestershire sauce
1/2 tablespoon kosher salt
Worcestershire and sugar for glaze.
Preheat oven to 350 Combine all the ingredients and mix thoroughly. Line a rimmed baking sheet with foil and spray with vegetable oil. Mound the meat mixture on the foil and shape into a loaf. Combine about 2 tablespoons of Worcestershire with a couple of teaspoons of sugar. Paint the mixture all over the loaf. This makes the loaf a nice brown color. Bake for 35 – 45 minutes until cooked through. Take it out of the oven and let it sit for 10 minutes before serving.