A priceless comfort food, the secret to the best meatloaf is to gently work the ingredients with a fork so the meat does not get too compacted. This Turkey Meatloaf can also be made into meatballs and served with spaghetti sauce, made into burger patties and served with a salad, or even use the leftovers in sandwiches for lunch the next day.
Method
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Preheat oven to 180 degrees.
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Place the quinoa and chicken stock in a small saucepan and cover.
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Bring to a boil, reduce the heat to a simmer and let cook for 15 minutes, or until all liquid is absorbed.
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Place the turkey mince in a large bowl and add the onion, parsley, eggs, tomato paste, garlic, salt, pepper and oregano.
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Add the cooked quinoa and use a fork to gently mix the ingredients.
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Transfer the mix to a 20cm x 10cm loaf tin and gently push down with a plastic spatula.
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Spread half the ketchup over the top. Bake for 45-55 minutes.
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When the meatloaf has finished cooking, spoon off the excess liquid and top the meatloaf with the remaining ketchup.
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Pop back in the oven for a couple of minutes to heat the ketchup. Let the meatloaf rest for 5 minutes before serving.
Recipe Hints and Tips:
- Turkey Meatloaf is suitable to freeze for up to two months.
