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Turkey Meatloaf, Quinoa + Green Beans

Active Time: 30 minutes
Total Time: 35 minutes
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Why we love it:

I had a cafe/catering company in San Francisco for a while and sold hundreds of these individual meatloaves a week. They’re quick, easy, healthy, and delicious. And kids love them! Consider scaling up the recipe to pop a few in the freezer, they hold up very well for months.
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Ingredients

  • 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

Cooking Instructions

  • 1. PREHEAT THE OVEN TO 400 degrees

    Line a baking sheet with parchment.

  • 2. MEATLOAVES

    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.

  • 4. QUINOA

    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.

  • 6. SERVING

    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.

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Substitutions

  • GLUTEN FREE:
    use GF breadcrumbs or omit them entirely (the result will be wetter, but you can still form it into shape). You can also use a slice of GF bread or crackers and crumble that into the wet mix before adding the turkey
  • DAIRY FREE:
    if you count eggs as dairy, just omit it. When you sub the cheese, use an almond, cashew, or coconut based product like Kite Hill Ricotta or any cashew cream. Also try an almond or coconut green yogurt. Omit the butter.
  • TURKEY:
    ground chicken or ground beef
  • COTTAGE CHEESE:
    1/2 cup of milk, half & half, or cream would work but the cheese will disappear and keep things moist, its the secret ingredient!
  • QUINOA:
    grain of your choice, rice, farro, orzo
  • BBQ SAUCE:
    you can omit it and just use a 15-ounce can of crushed tomatoes. Or use a little mustard and chili powder with the tomatoes. Or, try a few tablespoons of miso, canned tomatoes, and a teaspoon of soy sauce

Kid Friendly Version

How to Tweak This Recipe for Kids:

  • this is my original kid friendly recipe from when I was starting out as a personal chef in 2006! Make sure your kids like BBQ sauce, or just use ketchup or tomatoes. If they're new to meatloaf, serve them just a thin slice, or make them really tiny portions. You can also make this mixture into meatballs or turkey burger patties. Serve grains and vegetables to help you get a win with this meal

Prep Ahead & Use It Up

  1. Make the meat mixture, store in a tupperware for up to 3 days
  2. Make the BBQ sauce glaze
  3. Cook the quinoa ahead
Rate this recipe:
2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5 (2 votes, average: 5.00 out of 5)
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