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Recipe: Turkey and Quinoa Mealoaf

Turkey and Quinoa Meatloaf

Turkey and Quinoa Meatloaf

This recipe for Turkey and Quinoa Meatloaf is a great alternative to a ground beef recipe. You’ll cut calories and add texture and health benefits of the ingredient exchange.

The quinoa in this meatloaf really adds a nice, but subtle, crunch. And you won’t miss the ground beef once you’ve traded it out for ground turkey.

Ingredients:

  • 1/4 cup quinoa
  • 1 package (at least 20 oz.) of ground turkey
  • 1/2 cup water
  • 1 red onion, diced
  • 1 garlic clove, diced
  • 1 TBSP hot sauce
  • 1 tsp olive oil
  • 1 TBSP ketchup
  • 2 TBSP Worcestershire sauce
  • 2 eggs
  • 2 tsp Worcestershire sauce
  • 2 TBSP light brown sugar
  • 1 tsp water
  • Salt and pepper to taste

Turkey and Quinoa Meatloaf

Turkey and Quinoa Meatloaf is a healthy alternative to ground beef meatloaf.


Directions:

  1. Preheat oven to 350F.
  2. Bring the quinoa and 1/2 cup of water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, about 15 to 20 minutes. Set aside to cool.
  3. Heat olive oil over medium heat in a large skillet. Stir in the onion; cook and stir until the onion turns translucent, about 5 minutes. Add the garlic and cook for an additional minute; remove from heat to cool.
  4. Stir the ground turkey, cooked quinoa, onions, ketchup, hot sauce, 2 tablespoons Worcestershire, eggs, salt, and pepper in a large bowl until well combined. The mixture will be very moist.
  5. Shape into a loaf in a loaf pan.
  6. Combine the brown sugar, 2 teaspoons Worcestershire, and 1 teaspoon water in a small bowl. Rub the mixture over the top of the meatloaf.
  7. Transfer squash to prepared baking sheet and roast, turning occasionally, for 20 minutes or until tender and lightly golden. Let cool slightly.
  8. Bake until no longer pink in the center, about 50 minutes. Use a meat thermometer to assure the meatloaf has cooked to an internal temperature of at least 160F. Let the meatloaf cool for 10 minutes before slicing and serving.

I’ll admit that this meatloaf doesn’t photograph well, but I can promise you it’s full of flavor. I served mine with some mashed new potatoes for a classic Americana pairing.

Feel free to play around with different spice blends if you want to give it an extra kick. Sometimes salt and pepper are all you need for seasoning, sometimes you want more. Either way, just about any spices will go well wit this Turkey and Quinoa Meatloaf.

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4 Comments

Posted by on September 4, 2012 in Cookin', Entrees, Recipes

 

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Recipe: Ground Turkey Stuffed Bell Peppers

Stuffed Bell Peppers

Stuffed Bell Peppers

After about a week of decadent dishes (lots of duck fat), I’m taking a step back and doing a simple recipe with a low degree of difficulty: Stuffed Bell Peppers.

This is one of those dishes that can be made a variety of ways with a wide variety of ingredients. It’s the perfect mix-and-match recipe. My recipe uses ground turkey, brown and wild rice and a variety of different colored bell peppers.

Ingredients

  • 4 bell peppers (different colors, if available), cored and seeded
  • 1/2 cup brown and wild rice mix, cooked
  • 1 pound ground turkey meat
  • 3 cloves garlic, minced
  • 1/2 red onion, minced
  • 1 TBSP olive oil
  • 1 TBSP cumin
  • 1/2 cup shredded Cheddar cheese
  • Salt and pepper, to taste

Directions:

  1. Preheat oven to 350F.
  2. Ground Turkey Stuffing

    Ground Turkey Stuffing Mix

  3. Heat olive oil in a large skillet over medium heat. Saute onion and garlic until translucent (about 3-4 minutes).
  4. Add ground turkey meat, cumin, salt and pepper and cook until browned (about 10-12 minutes).
  5. Combine prepared rice mix and ground turkey in the skillet.
  6. Oil a baking pan and place bell peppers upright then stuff 1/3 full with ground turkey and rice mixture. Then, layer in 1/2 of the cheese among the four peppers. Repeat stuffing layer and cheese layers until the peppers are fully stuffed.
  7. Place stuffed bell peppers in oven and cook 12-15 minutes, until peppers are soft. For softer peppers, cook longer.
  8. Remove peppers from oven and serve upright.

Bell Pepper Variety

Bell Pepper Variety

I like my peppers on the crunchier side so I don’t cook them so long that they get soggy. It’s a personal preference and since you can’t really burn the peppers at 350F, feel free to cook them longer if you don’t want such a crunchy texture.

Each different color or bell pepper has a unique taste and even different nutritional facts. I’m partial to red and yellow, but enjoy every color. If you haven’t tried every variety, this is a great recipe to adventure with.

The Stuffed Bell Peppers can get a little messy if the stuffing starts to fall out, but they’re worth it. As an alternative, you can slice the bell peppers in half and lay them in the pan before stuffing. I think the presentation is better when the entire pepper is stuffed.

 
6 Comments

Posted by on December 1, 2011 in Cookin', Eatin', Entrees

 

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