Turkey Meatloaf, Quinoa + Green Beans
Why we love it:
- 1 Egg
- 8 ounces Cottage Cheese (about ½ of a small container, if you won’t eat the rest for breakfast, freeze it for next time you make this recipe or use in a ricotta pancakes)
- 1 cup Breadcrumbs
- 2 teaspoons Kosher Salt (divided)
- 1⁄2 teaspoon Garlic Powder
- 1⁄2 teaspoon Worcestershire Sauce
- 1 teaspoon Dijon Mustard
- 1 Carrot (small)
- 1 Zucchini (small)
- 1⁄2 Bell Pepper (Orange, Yellow or Red)
- 1 pound Ground Turkey
- 1 cup BBQ Sauce
- 1 6-ounce can Tomato Paste
- 2 cups Water (divided)
- 1 cup Quinoa
- 3⁄4 pound Green Beans (stem end trimmed)
- 1 Tablespoon Unsalted Butter
1. PREHEAT THE OVEN TO 400 degrees
Line a baking sheet with parchment.
In a large bowl stir together the egg, cottage cheese, bread crumbs, 1 teaspoon salt, garlic powder, Worcestershire sauce, and dijon mustard.
Use the largest holes on a box grater and grate the carrot and zucchini. Add to the bowl. Very finely chop up ½ of the red bell pepper.
Add the turkey and stir to combine. I like to just use clean hands for this, but you can use a wooden spoon, too.
Divide the mix into 4 even pieces (you could make them smaller and form 5 or even 6 if you prefer!). Using your hands, form into a smooth, oblong shape, then place on the parchment. Gently pat the sides into a more rectangular shape, about 1 ½” thick at the most. Repeat with the remaining pieces, keeping the loaves evenly spaced apart.
3. BBQ GLAZE
In a small bowl whisk together the BBQ sauce, the tomato paste, and ½ cup of water until smooth. Divide evenly among the meatloaves and smooth out, covering all sides, like a cake.
Place into the oven and bake for 22 minutes, rotating the pan once somewhere about half way through.
While they bake, place 1 cup quinoa, 1 ½ cup water and 1 teaspoon salt together in a pot with a fitted lid and bring to a boil over high heat. Once boiling, stir well, then reduce to medium low and partially cover. Cook for about 10 minutes, then stir well. Cook for another 5 - 6 minutes until the water is absorbed and stir again. Then turn off the heat and cover. Let it sit.
5. GREEN BEANS
Trim the stem end of the green beans. Place them in a steamer insert in a large pot with 1” of water and cover. Bring to a boil and steam for about 4 minutes or until bright green and crisp tender. If you don’t have a steamer basket just use a medium pot with 1” of water. Bring it to a simmer first, then add the beans to the water and cover.
Either way, remove the beans from the pot as soon as they’re done and toss with butter and a pinch of salt.
Plate the quinoa, beans on the side, and top with a meatloaf. You can serve them whole, or slice first if your appetites are smaller.