Turkey Quinoa Zucchini Mini Meatloaves

Follow our step-by-step guide on how to make Turkey Quinoa Zucchini Mini Meatloaves.

1. Step 1

   To start your delicious quinoa and turkey meatloaf, grab a saucepan and bring water and quinoa to a lively boil.

2. Step 2

   Once it’s bubbling away, lower the heat to medium-low, cover it up, and let it simmer for about 15 to 20 minutes until the quinoa is tender and fluffy.

3. Step 3

   While that’s cooking, let’s prepare the zucchini.

4. Step 4

   Take a cheese grater and shred the zucchini, then place the shreds onto a clean, lint-free kitchen towel.

5. Step 5

   Wrap it up and give it a good squeeze to remove as much moisture as you can—this will help keep your meatloaf from getting soggy.

6. Step 6

   Now, it’s time to preheat your oven to 350°F (175°C).

7. Step 7

   Line a baking sheet with aluminum foil and give it a light drizzle of olive oil to prevent sticking.

8. Step 8

   In a large mixing bowl, combine the drained zucchini with 1/4 cup of sambal oelek, chopped red onion, egg whites, minced garlic, fresh parsley, Italian seasoning, salt, and pepper.

9. Step 9

   Stir in the cooked quinoa and ground turkey until everything is beautifully blended.

10. Step 10

    Now, divide this flavorful mixture into six equal portions and shape each one into a small loaf.

11. Step 11

    Place the loaves evenly on your prepared baking sheet.

12. Step 12

    For a zesty kick, mix the remaining 1/2 cup of sambal oelek with stone-ground mustard in a small bowl, then generously spoon this tangy sauce over each meatloaf.

13. Step 13

    Pop the baking sheet into your preheated oven and let them bake for 30 to 35 minutes, or until the meatloaves are cooked through and the sauce has taken on a lovely dark hue.

14. Step 14

    Once they’re done, let them rest for at least 5 minutes before serving.

15. Step 15

    This will allow the flavors to settle and make for a delightful meal.

16. Step 16

    Enjoy your hearty and healthy creation!.