Turkey, Quinoa and Spinach Meatloaf

Published on December 28, 2019 | By

I always loved the turkey meatloaf at Whole Foods Market. I set out to review as many recipes as possible for gluten free turkey meatloaf to see if I could develop a recipe that was like the Whole Foods version but even better. I wanted the meatloaf to be low calorie, moist and savory. Here is the result of my research. Hope that you like it!

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

Ingredients

  • 1 medium onion, roughly chopped
  • 3 garlic cloves, finely chopped
  • 2 small carrots, peeled and chopped roughly
  • 1 stalk celery, chopped
  • 3 cups of baby spinach, sliced or julienned
  • 1 TBSP olive oil
  • 11/2 cups of cooked quinoa
  • 2 lbs ground turkey
  • 3 TBSP soy sauce
  • 1 tsp thyme
  • 1/2 tsp salt
  • fresh ground black pepper, to taste
  • 2 TBSP tomato paste
  • 1/2 cup ketchup

Instructions

  1. Preheat oven to 425. Put onions, carrots, celery, and garlic into food processor and chop all finely. Shred or julienne the baby spinach leaves into thin slices.
  2. Place the turkey and cooked quinoa into a large bowl. Add chopped vegetables, soy sauce, thyme, tomato paste, salt and black pepper.
  3. Combine the ingredients gently with your hands. On a large sheet pan, shape the turkey mixture into one large loaf (10"X4") or a couple of small loaves (3"x8"). Spread the ketchup evenly on the top of each meatloaf.
  4. Place the sheet pan in the oven. Bake the small loaves for about 30 minutes and the large loaf for about 40 minutes. Let the loaves sit for 10 minutes and then slice into thick pieces and serve.
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