Dairy-Free Turkey-Quinoa Meatloaf Casserole
Description
Dairy-free and prepared with wholesome ingredients, this ground turkey and quinoa meatloaf casserole is a great alternative to the classic main dish.
Ingredients
•
1 cup chicken broth
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1 cup quinoa
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1 tablespoon coconut oil
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2 teaspoons olive oil
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1 medium onion, chopped, or more to taste
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4 cloves garlic, chopped, or to taste
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6 pounds ground turkey
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1 cup water
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2 large eggs
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1/4 cup liquid aminos (such as Bragg®)
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1/4 cup maple syrup
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2 tablespoons Sriracha sauce, or more to taste
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2 tablespoons tomato paste
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1 1/2 tablespoons prepared yellow mustard
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1/4 tablespoon Mediterranean sea salt
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1/4 tablespoon ground black pepper
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1/2 cup ketchup, or to taste
Directions
1
Bring chicken broth 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
Let quinoa chill, 8 hours or overnight.
3
Preheat the oven to 425 degrees F (220 degrees C). Grease a 9x13-inch glass casserole pan with coconut oil.
4
Heat olive oil in a pan over medium-high heat. Cook onion and garlic in the hot oil until onion starts to soften, about 5 minutes.
5
Mix onion and garlic in a large bowl with turkey, cooked quinoa, aminos, syrup, Sriracha, tomato paste, mustard, salt, and pepper and stir until it turns into a runny paste. Pour mixture evenly in the prepared pan and top with ketchup.
6
Bake in the preheated oven until no longer pink in the center, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Turn the oven off and let rest, 3 to 5 minutes. Remove, cut, and serve.