Gluten-Free Turkey Quinoa Meatloaf - cooking recipe

Ingredients

3 tablespoons becel buttery taste margarine
10 ounces cremini mushrooms or 10 ounces white mushrooms, finely chopped
1 medium zucchini, finely chopped
1/2 cup sweet onion, finely chopped
1 lb lean ground turkey
1/2 cup quinoa, cooked according to package directions (about 1 cup cooked)
4 slices gluten-free sandwich bread, processed into crumbs
1 cup no-salt-added tomato sauce, divided
1 large egg
1/2 teaspoon fresh ground black pepper
1 tablespoon firmly packed dark brown sugar
1/4 teaspoon salt

Preparation

Preheat oven to 375\u00b0F (176\u00b0C).
Melt margarine in large nonstick skillet and cook mushrooms, zucchini and onion, stirring occasionally until vegetables are starting to brown and tender, about 8 minutes. Let cool.
Combine mushroom mixture with ground turkey, cooked quinoa, bread crumbs, 1/2 cup (125 mL) tomato sauce, egg and pepper.
Form mixture into loaf and arrange in shallow roasting pan. Bake 40 minutes.
Blend remaining tomato sauce, brown sugar and salt in small bowl.
Brush top of loaf with tomato mixture and return to oven until meatloaf is thoroughly cooked, about 8 minutes.
Recipe tip: Cut the meatloaf into single-portion servings and store in plastic bags or containers to pack for lunch or prepare in a hurry.