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1
Bring the quinoa and water to a boil in a saucepan over high heat.
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2
Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes.
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3
Set aside to cool.
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4
Preheat an oven to 350 degrees F.
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5
Heat the olive oil in a skillet over medium heat.
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6
Stir in the onion, carrot and pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes.
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7
Add the garlic and cook for another minute; remove from heat to cool.
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8
Stir the turkey, cooked quinoa, onions, carrots, pepper, bread crumbs, tomato paste, hot sauce, 2 tablespoons Worcestershire, egg, salt, cayenne, thyme and pepper in a large bowl until well combined.
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9
The mixture will be very moist.
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10
Shape into a loaf on a foil lined baking sheet.
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11
Bake in the preheated oven until no longer pink in the center, about 50 minutes.
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12
Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.
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13
When done, an instant-read thermometer inserted into the center should read at least 160 degrees F. Let the meatloaf cool for 10 minutes before slicing and serving.
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14
Combine the ketchup, cumin, Worcestershire sauce, hot pepper sauce and honey.
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15
Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.
