Zucchini Mini Meatloaves with Turkey and Quinoa

Ingredients 0/11

Step 1

Bring some water and the quinoa to a boil in a saucepan. Once it’s boiling, turn the heat down to medium-low, cover the pot, and let it simmer until the quinoa is nice and tender—this usually takes about 15 to 20 minutes. While that’s cooking, shred the zucchini using a cheese grater right over a clean kitchen towel. Wrap the zucchini up in the towel and squeeze out as much moisture as you can—that step really helps keep the loaves from getting soggy.

Step 2

Preheat your oven to 350°F (175°C). Line a baking sheet with foil and brush it lightly with olive oil so the loaves don’t stick. Toss the drained zucchini into a big bowl, then add the chile sauce, chopped red onion, egg whites, garlic, parsley, Italian seasoning, salt, and pepper. Stir in the cooked quinoa and ground turkey until everything is well combined. Divide the mixture into six equal portions and shape each one into a small meatloaf. Place them evenly spaced on the baking sheet.

Step 3

Mix the remaining chile sauce with the mustard, then spread a generous spoonful over the top of each mini loaf. Pop them in the oven and bake until they’re cooked through and the sauce on top has darkened a bit, about 30 to 35 minutes. Once they’re done, take them out and let them rest for at least five minutes before serving.