Ingredients

The following ingredients have 5 Servings
  • 1 small red bell pepper
  • 1/2 medium white onion
  • 2 medium carrots
  • 6 – 7 button mushrooms (stems removed)
  • 3 garlic cloves (minced)
  • 1 teaspoon ground thyme
  • 1 tablespoon olive oil
  • 1 pound ground turkey (preferably organic, all-natural)
  • 2 cups cooked rainbow quinoa
  • 1 large egg
  • Salt & pepper to taste
  • 1 cup barbecue sauce

Instruction

  • Preheat the oven to 350 degrees F. Grease a 9-inch loaf pan and set aside.
  • Chop the vegetables into 1-inch pieces. Add them to a food processor fitted with a steel blade, and pulse until finely chopped, about 10 1-second pulses.
  • Heat the oil in a skillet and add the vegetables and garlic, until the vegetables have softened, about 2 – 3 minutes. Season with thyme, salt and pepper. Remove from heat and let cool for 5 minutes.
  • Add the turkey, vegetables, quinoa, egg and a bit more salt and pepper to a large mixing bowl. Stir until fully combined.
  • Transfer the meat mixture to the loaf pan, smoothing the top over with a wooden spoon. Smother in barbecue sauce and bake for 45 minutes.
  • Let cool for 10 – 15 minutes, slice and serve.