Last week, I shared with you that I started the FWTFL plan. One of the things I love most about the plan is the focus on whole nutrition. Focusing on whole grains, like quinoa, healthy proteins, like ground turkey, and fresh fruits and veggies. This turkey quinoa meatloaf recipe fits perfectly into the plan and a well-balanced diet.

I’ve always been a meatloaf fan. I don’t love a lot of types of meats, but I do love ground meats when they are formed into things – like tacos, burgers, meatballs or meatloaf. I especially love this turkey quinoa recipe because it’s healthy and delicious. The best part is that it’s super moist and my kids even loved it.

Every time I try a new recipe, I’m always gun-shy as to whether my kids will like it. To my shock and surprise, my kids devoured this turkey quinoa meatloaf nearly instantly. I do think I made a good call by cooking these in muffin tins. There is something that kids (and adults) love about smaller, more compact things. Regardless of whether it was the taste or the shape, my kids loved them! I felt good about the recipe because of how healthy it is for them. I struggle to get my son enough protein because he doesn’t really like it, but this recipe was a winner.

Overall, I’m so pleased with how this recipe turned out. It’s definitely going to be one I make every week or two. It’s super healthy and a great way to get my kids (and myself) the protein we need. Stay tuned for more FWTFL updates and healthy recipes this spring!

Muffin Tin Ground Turkey Quinoa Meatloaf Recipe

Ingredients:

1/4 cup quinoa
1/2 cup chicken stock
1 teaspooon olive oil
small onion, chopped
1 large garlic clove, minced
A pound ground turkey
1 tablespoon tomato paste
1 teaspoon ground black pepper
2 tablespoons Worcestershire sauce
1 1/2 teaspoons salt
1 egg

Directions:

Bring the quinoa and chicken stock 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.

Preheat an oven to 350 degrees F (175 degrees C). Spray 12 muffin tins with cooking spray.

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 for about 5 minutes. Add the garlic and cook for another minute; remove from heat to cool.

Stir the turkey, cooked quinoa, onions, tomato paste, 2 tablespoons Worcestershire, egg, salt, and pepper in a large bowl until well combined. The mixture will be very moist. Fill muffin tins completely. You may even dome them a little so they are rounded on top.

Bake in the preheated oven until no longer pink in the center, about 25-30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F. Serve hot or save in airtight container for several days.