Turkey, Quinoa, and Zucchini Mini Meatloaves
Description
For the perfect portable meal prep idea, bake a batch of these mini meatloaves packed with flavorful zucchini, turkey, and quinoa covered in a spicy sambal oelek sauce.
Ingredients
•
1 cup water
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1/2 cup quinoa, rinsed well
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1 medium zucchini
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1 teaspoon olive oil
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3/4 cup sambal oelek (Indonesian chile sauce), divided
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1 small red onion, finely chopped
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2 large egg whites
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3 cloves garlic, minced
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1 tablespoon chopped fresh parsley
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1 teaspoon dried Italian seasoning
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1/2 teaspoon salt
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1/2 teaspoon ground black pepper
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1 pound ground skinless turkey breast
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3 tablespoons stone-ground mustard
Directions
1
Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
2
Shred the zucchini using a cheese grater over a lint-free kitchen towel. Wrap the zucchini in the towel and wring out as much water as possible.
3
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and swab with olive oil.
4
Place the zucchini in a large bowl. Add 1/4 cup chile sauce, red onion, egg whites, garlic, parsley, Italian seasoning, salt, and pepper. Add quinoa and turkey; mix well to combine. Divide mixture into 6 parts and shape into small loaves. Space them evenly on the baking sheet.
5
Combine the remaining 1/2 cup chile sauce with mustard. Spread a heaping spoonful over each loaf.
6
Bake in the preheated oven until meatloaves are hot on the inside and sauce has darkened in color, 30 to 35 minutes. Remove from oven and let rest, at least 5 minutes.