Recipe: Turkey Quinoa Meatloaf and Garlic Mashed Potatoes

Turkey Meatloaf

Ingredients

1/4 cup quinoa
1/2 cup water
1 teaspoon olive oil
1 small onion, chopped
1 large clove garlic, chopped
1 (20 ounce) package ground turkey
1/3 cup grated zucchini
1/3 cup grated carrot
1 tablespoon tomato paste
1 tablespoon Frank's Red Hot
2 tablespoons Worcestershire sauce
1 egg
1 1/2 teaspoons salt
1 teaspoon ground black pepper
2 tablespoons brown sugar
2 teaspoons Worcestershire sauce
1 teaspoon water

Directions

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, carrot, zucchini, egg, salt, and pepper in a large bowl until well combined. The mixture will be very moist. Shape into a loaf in a greased loaf pan.
5. Combine the brown sugar, 2 teaspoons Worcestershire, and 1 teaspoon water in a small bowl. Rub the paste over the top of the meatloaf.
6. 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). Since this meatloaf is very moist, some excess liquid may need to be drained off during cooking. Let the meatloaf cool for 10 minutes before slicing and serving.

Garlic Mashed Potatoes

Ingredients

8 medium red potatoes, quartered
3 garlic cloves, peeled
2 tablespoons butter
1/2 cup fat-free milk, warmed
1/2 teaspoon salt
1/4 cup grated Parmesan cheese

Directions

1. Place potatoes and garlic in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are very tender.
2. Drain well. Add the butter, milk and salt; mash. Stir in cheese.