Turkey and Quinoa Meatloaf

Turkey and Quinoa Meatloaf

Drew 40

"I always found turkey meatloaf to be quite disappointing. The flavor is usually lacking as well as the texture. Well, I have developed this version that has a great texture and a surprisingly good flavor (my brother couldn't even tell that it wasn't beef)! The secret is the quinoa, which adds wonderful texture and is much nuttier than breadcrumbs. I hope you enjoy this recipe!"

Ingredients 1 h 20 m {{adjustedServings}} servings 259 cals

Serving size has been adjusted!

Original recipe yields 5 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 259 kcal
  • 13%
  • Fat:
  • 11 g
  • 17%
  • Carbs:
  • 15.2g
  • 5%
  • Protein:
  • 25.3 g
  • 51%
  • Cholesterol:
  • 126 mg
  • 42%
  • Sodium:
  • 968 mg
  • 39%

Based on a 2,000 calorie diet

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  • Prep

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  1. Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Set aside to cool.
  2. Preheat an oven to 350 degrees F (175 degrees C).
  3. Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the garlic and cook for another minute; remove from heat to cool.
  4. Stir the turkey, cooked quinoa, onions, tomato paste, hot sauce, 2 tablespoons Worcestershire, egg, salt, and pepper in a large bowl until well combined. The mixture will be very moist. Shape into a loaf on a foil lined baking sheet. Combine the brown sugar, 2 teaspoons Worcestershire, and 1 teaspoon water in a small bowl. Rub the paste over the top of the meatloaf.
  5. Bake in the preheated oven until no longer pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let the meatloaf cool for 10 minutes before slicing and serving.
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Reviews 1188

  1. 1658 Ratings


So happy so many people like this recipe. Just to address a couple of issues some people are having: When making the recipe I used ground turkey which was a mixture of white and dark meat. This not only helped add flavor but it also added moisture that helped it to not become crumbly. Adding an extra egg is also a great way to bind it even more and hey! Extra protein! Secondly, this meatloaf is meant to be free-formed on a flat pan. Ground turkey and ground beef cook two different ways. Beef tends to give off a considerable amount of fat and a little juice making it ok (although not at all healthy) to cook it in a loaf pan soaking in its oils.... turkey and chicken on the other hand give off a lot of moisture and very little fat, so basically when you cook it in a loaf pan it is steaming and soaking in turkey water, making for a mushy fall-aparty (yes i made that word up) loaf. I hope this helps some of the future folk who make this recipe. ~drew


I doubled the recipe and took it to a potluck and it went over very well! Cooked Quinoa in chicken broth and added tomato paste to top. It was very good. Making it again tonight and will add an additional egg to the recipe. Thanks for sharing! this is a fantastic recipe!


This was awesome. I used bbq sauce instead of hot sauce and the flavor was perfect.