Ingredients

The following ingredients have 4 Servings
  • 1/2 cup quinoa, rinsed well
  • 1 medium zucchini, shredded and squeezed to remove some of the moisture (about 1 cup)
  • 2 large egg whites
  • 1 small red onion, finely chopped (I used 1/2 cup finely chopped yellow onion)
  • 1 tablespoon fresh parsley (or 1 teaspoon dried)
  • 1 teaspoon dried Italian seasoning
  • 1/2 cup chili sauce or ketchup, divided
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 pound ground skinless turkey breast

Instruction

  • Cook the quinoa according to the package directions. Fluff with a fork and let cool slightly.
  • Meanwhile, line the bottom of a 9x13 baking pan with foil. Preheat the oven to 375F degrees.
  • Place the zucchini in a large bowl. Add the egg whites, onion, parsley, Italian seasoning, 1/4 cup chili sauce, salt and pepper. Add the turkey and quinoa and mix well to combine.
  • Transfer the mixture to your prepared baking pan. Shape it into a 5 x 11-inch rectangle loaf. Brush the remaining 1/4 cup chili sauce evenly over the loaf.
  • Bake until an instant read thermometer inserted in the center of the meatloaf reads 165F degrees, about 50 to 55 minutes.
  • Remove from the oven and let rest at least 5 minutes so it's easier to cut. Cut into 6 even pieces.