Gluten-Free Turkey Quinoa Meatloaf Recipe

Name: Gluten-Free Turkey Quinoa Meatloaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons becel buttery taste margarine; 10 ounces cremini mushrooms or 10 ounces white mushrooms, finely chopped; 1 medium zucchini, finely chopped; 1/2 cup sweet onion, finely chopped; 1 lb lean ground turkey; 1/2 cup quinoa, cooked according to package directions (about 1 cup cooked); 4 slices gluten-free sandwich bread, processed into crumbs; 1 cup no-salt-added tomato sauce, divided; 1 large egg; 1/2 teaspoon fresh ground black pepper; 1 tablespoon firmly packed dark brown sugar; 1/4 teaspoon salt

Servings: persons

3 tablespoons becel buttery taste margarine
10 ounces cremini mushrooms or 10 ounces white mushrooms, finely chopped
1 medium zucchini, finely chopped
1/2 cup sweet onion, finely chopped
1 lb lean ground turkey
1/2 cup quinoa, cooked according to package directions (about 1 cup cooked)
4 slices gluten-free sandwich bread, processed into crumbs
1 cup no-salt-added tomato sauce, divided
1 large egg
1/2 teaspoon fresh ground black pepper
1 tablespoon firmly packed dark brown sugar
1/4 teaspoon salt

1
Preheat oven to 375u00b0F (176u00b0C).
2
Melt margarine in large nonstick skillet and cook mushrooms, zucchini and onion, stirring occasionally until vegetables are starting to brown and tender, about 8 minutes. Let cool.
3
Combine mushroom mixture with ground turkey, cooked quinoa, bread crumbs, 1/2 cup (125 mL) tomato sauce, egg and pepper.
4
Form mixture into loaf and arrange in shallow roasting pan. Bake 40 minutes.
5
Blend remaining tomato sauce, brown sugar and salt in small bowl.
6
Brush top of loaf with tomato mixture and return to oven until meatloaf is thoroughly cooked, about 8 minutes.
7
Recipe tip: Cut the meatloaf into single-portion servings and store in plastic bags or containers to pack for lunch or prepare in a hurry.

360

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 tablespoons becel buttery taste margarine, 10 ounces cremini mushrooms or 10 ounces white mushrooms, finely chopped, 1 medium zucchini, finely chopped, 1/2 cup sweet onion, finely chopped, and more.

Yes, Gluten-Free Turkey Quinoa Meatloaf falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Gluten-Free Turkey Quinoa Meatloaf

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions