This turkey and beef blended healthy meatloaf recipe keeps all the classic flavors intact but lightens its caloric load thanks to a few easy ingredient swaps no one will ever notice.
Course Main Course
Prep Time 15minutes
Cook Time 1hour
Resting Time 10minutes
Total Time 1hour25minutes
For the meatloaf:
1/2cupuncooked quinoa, rinsed and drained
1/2cupchicken broth , (or water)
1tablespoonextra virgin olive oil
1/2mediumyellow onion, minced
1/2red bell pepper, seeded and diced
2garlic cloves, pressed or minced
1pound90 percent lean ground beef
1pound93 percent lean ground turkey, (99 percent lean will be too dry)
1 1/2teaspoonscrushed red pepper flakes
3/4cuplow-fat plain Greek yogurt
2large eggs, lightly beaten
For the glaze:
1 1/2teaspoonsapple cider vinegar
Combine the quinoa and chicken broth in a small saucepan and bring to a boil. Lower to a simmer, cover the saucepan with a lid, and cook for 12-14 minutes or until all the liquid has been absorbed. Let the quinoa rest, covered fro 5 minutes, then fluff for a fork. Set aside to cool slightly.
Preheat the oven to 350° F. Line a rimmed baking sheet with aluminum foil.
Heat the olive oil in a medium sauté pan over medium heat. Add the onion, bell pepper, and garlic and cook for 5 minutes or until the vegetables are very soft but not browned. Stir in the tomato paste and cook for 1 minute, then transfer the veggie mixture to a large mixing bowl. Let cool.
While the veggies are cooling, whisk together all the ingredients for the glaze. Set the glaze aside.
Add the ground beef, turkey and cooked quinoa, Worcestershire, salt, red pepper flakes, yogurt, and eggs to the mixing bowl with the veggies. Mix everything together with your hands until just combined.Don't over mix or the meatloaf will be dry.
Dump the meat mixture onto the prepared baking sheet. It will be very soft and wet. Mold the meat with your hands into a 9 X 5-inch rectangular loaf. Spread half of the glaze evenly on top.
Bake for 45 minutes, top with the remaining glaze and bake for another 15 minutes or until the meatloaf is cooked through.
Let the meatloaf rest for 10 minutes. Slice into thick pieces and serve.