Turkey, Quinoa, and Zucchini Mini Meatloaves

Great recipe for healthier meal prepping. Can be cooked, wrapped, and frozen individually. This recipe can also be baked in a toaster oven at the same temperature.

INGRIDIENT

1 cup water

½ cup quinoa, rinsed well

1 medium zucchini

1 teaspoon olive oil

¾ cup sambal oelek (Indonesian chile sauce), divided

1 small red onion, finely chopped

2 large egg whites

3 cloves garlic, minced

1 tablespoon chopped fresh parsley

1 teaspoon dried Italian seasoning

½ teaspoon salt

½ teaspoon ground black pepper

1 pound ground skinless turkey breast

3 tablespoons stone-ground mustard

DIRECTION

Step: 1

Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.

Step: 2

Shred the zucchini using a cheese grater over a lint-free kitchen towel. Wrap the zucchini in the towel and wring out as much water as possible.

Step: 3

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and swab with olive oil.

Step: 4

Place the zucchini in a large bowl. Add 1/4 cup chile sauce, red onion, egg whites, garlic, parsley, Italian seasoning, salt, and pepper. Add quinoa and turkey; mix well to combine. Divide mixture into 6 parts and shape into small loaves. Space them evenly on the baking sheet.

Step: 5

Combine the remaining 1/2 cup chile sauce with mustard. Spread a heaping spoonful over each loaf.

Step: 6

Bake in the preheated oven until meatloaves are hot on the inside and sauce has darkened in color, 30 to 35 minutes. Remove from oven and let rest, at least 5 minutes.

NUTRITION FACT

Per Serving: 239 calories; protein 22.5g; carbohydrates 30.6g; fat 6.3g; cholesterol 46.9mg; sodium 604.6mg.

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