This is a family favorite that has undergone extensive modification in an effort to make healthful and delectable go hand in hand.
| Prep Time: | 20 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 6 |
| Yield: | 6 mini loaves |
Ingredients
- 1 tablespoon olive oil, or as needed
- 1 onion, diced
- ½ red bell pepper, diced
- ½ green bell pepper, diced
- 1 clove garlic, minced, or to taste
- salt and ground black pepper to taste
- 1 pound ground turkey
- 1 pound lean ground beef
- 2 cups cooked quinoa, or more to taste
- ½ cup milk
- 2 eggs, beaten
- 2 tablespoons Worcestershire sauce
- 2 tablespoons sweet chili sauce
- ¾ teaspoon ground ginger
- ¼ cup bread crumbs, or as needed (Optional)
- ¼ cup brown sugar
- ¼ cup ketchup
- 1 tablespoon Worcestershire sauce
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Heat olive oil in a large skillet over medium-high heat. Saute onion, red bell pepper, and green bell pepper in hot oil until soft and translucent, about 5 minutes. Add garlic to vegetable mixture; saute until fragrant, about 1 minute more. Season with salt and black pepper; remove from heat to cool.
- Mix turkey, beef, quinoa, milk, eggs, 2 tablespoons Worcestershire sauce, sweet chili sauce, and ground ginger together in a bowl until well-combined. Add sauteed vegetable mixture; stir until completely incorporated. Gradually add bread crumbs to meat mixture until mixture is moist and holds together. Form into 6 mini loves and place loaves on prepared baking sheet.
- Whisk brown sugar, ketchup, and 1 tablespoon Worcestershire sauce together in a bowl until sugar is dissolved and glaze is smooth.
- Bake meat loaves in the preheated oven for 30 minutes. Spread glaze over each loaf and continue baking until no loaves are longer pink in the center, 10 to 15 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
- If you can’t eat breadcrumbs, add the milk to the mixture last! Use half the amount, then mix; make sure adding the remainder will not make it too soupy! This should ensure that breadcrumbs are not necessary.
Nutrition Facts
| Calories | 484 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 172 mg |
| Dietary Fiber | 3 g |
| Protein | 37 g |
| Saturated Fat | 6 g |
| Sodium | 440 mg |
| Sugars | 17 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
I cut this in half and only used ground turkey. Everyone loved it. Since I only did half, I made one regular loaf size and not mini, just to save time. My 10 yr old loved it and asked me to make it again soon.
This was the best meatloaf I’ve ever made! Everyone loved it. I will definitely be making it again!
I like this recipe, it’s very tasty. I’ve made it three times now. The first time turned out great! The next two times it was very (too) moist. Tons of liquid came out during cooking and made a mess and looked very unappealing. I guess I would recommend less or no milk? I’m not sure what role it has in this recipe. The flavour of the meatball is great though. I will adjust next time.
This was delicious. I made it without milk due to a food allergy, but it doesn’t need it. Great flavor, even my hubby who doesn’t like quinoa, said it was good.
This was very good. I used round Ritz-type crackers instead of bread crumbs because I didn’t have any. I will make it again.
This turned out great. I did not use the breadcrumbs. I blended a little bit of brown rice with the quinoa and used Sriracha instead of the sweet chili. Will make it again.
Very good. I left out the bell pepper as a personal preference. Without the peppers to contribute to the structure I had to use a cup of bread crumbs to hold it together. Otherwise no other changes were made and it turned out very well.
I prepared exactly as the recipe stated with the exception of leaving out the ginger and using a whole red & green pepper since mine were small. I thought the flavor was good and the quinoa gave it a nice texture. I turn the broiler on for a few minutes at the end to caramelize the glaze.
I made this with a few changes and it was great. I used 2 colored peppers, no ginger or hot sauce. I used 2 tablespoons of balsalmic vinegar to flavor it instead. For the glaze I used 1/2 cup ketchup and 1/4 cup balsalmic vinegar. Loved the quinoa in this with all the veggies. It was a big hit at dinner. Everyone wants it again