Italian Turkey Quinoa Meatloaf.

I have a new favorite recipe that I am so excited to share! I planned to make my usual {and favorite} BBQ honey turkey meatloaf this week. But I have leftover Kerrygold Irish White Cheddar Cheese to use {goodness it is delicious – my first purchase and will not be the last}.

I figured out how to incorporate this cheese into a healthy recipe using the extra lean ground turkey already purchased. I also love quinoa and am always trying to think of how to use it in an unusual way. Try out this recipe over the weekend as a healthy, pre-holiday dinner!

Italian Turkey Quinoa Meatloaf
Serves 4.

1 and 1/4 pounds extra lean ground turkey
1 cup shredded white cheddar cheese
2/3 cup chicken broth
1/3 cup dry quinoa
1 egg
1 cup marinara sauce {for dipping or drizzling!}
2 garlic cloves
1/2 bag {3 ounces} spinach
1 Tablespoon extra virgin olive oil
1 teaspoon Italian seasoning
Black pepper, to taste
Salt, to taste

How to:

Step 1 – Cook the quinoa.

• Rinse dry quinoa thoroughly with water. I like to use a mesh colander and rinse the quinoa through it at least twice. More details about cooking quinoa can be found HERE, from leaf + grain.
• Bring rinsed quinoa and chicken broth to a boil. Once boiling, turn down to medium-low and simmer, uncovered, for 15-20 minutes {until water has dissolved}.

Step 2 – Saute the spinach.

• While the quinoa is cooking, preheat the oven to 350 degrees. Chop the garlic cloves and heat olive oil in a pan on medium. Saute the garlic it just starts to turn brown, then turn down the heat to low and add the spinach, and salt and pepper to taste. Stir occasionally until the spinach is fully wilted. I ended up adding spinach in two batches because there was so much!

Step 3 – Mix the meatloaf.

• Place the raw turkey into a large bowl and whisk the egg. Pour the egg onto the meat and add the shredded cheese, sauteed spinach, and quinoa. Don’t over-mix as this will result in a ‘tough’ meatloaf. I like to mix with my hands just until the ingredients are combined.

Step 4 – Bake!

• Bake for one hour in a greased loaf pan, or form into a log on a greased cookie sheet. The meatloaf is finished cooking when the internal temperature reaches 160+ degrees.

I used my favorite marinara sauce instead of making a “real” sauce. We use jars when possible here!

{Adapted from allrecipe.com’s Turkey and Quinoa Meatloaf}