Juicy Quinoa Zucchini Meatloaf

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Juicy Quinoa Zucchini Meatloaf

A lighter, healthier twist on classic meatloaf made with ground turkey, chicken, soft quinoa, and sautéed vegetables. Perfect for using up overcooked quinoa and older carrots.

Prep Time20

Cook Time55

Resting Time10

Total Time1 25

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Diet: Gluten Free

Servings: slices

Calories: 313kcal

Author: Irina

Equipment

Box Grater
non-stick skillet
large mixing bowl
Lift and Serve Non-Stick Healthy Meatloaf Pan Set
Meat thermometer
Small mixing bowl for mixing the glaze

Ingredients

For the meatloaf

1 tablespoon olive oil
1 small onion grated (I used a food processor)
1 medium zucchini grated
1 medium carrot grated
3 garlic cloves minced
1 lb ground turkey
1 lb ground chicken
1 cup cooked quinoa slightly overcooked or soft works great
1 large egg
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 tablespoon dried parsley flakes
1 teaspoon smoked paprika
1 teaspoon salt
½ teaspoon black pepper

For the glaze

⅓ cup ketchup
1 tablespoon maple syrup or honey
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce

Get Recipe Ingredients

Instructions

Preheat your oven to 375°F (190°C). Lightly grease a loaf pan or line it with parchment paper for easier cleanup.
Heat the olive oil in a skillet over medium heat. Add the grated onion, zucchini, and carrots, and cook for 6–8 minutes until softened and most of the moisture has evaporated.
1 tablespoon olive oil, 1 small onion, 1 medium zucchini, 1 medium carrot
Stir in the garlic and cook for another minute. Remove from heat and let cool slightly.
3 garlic cloves
In a large bowl, combine the ground turkey, ground chicken, cooked quinoa, egg, tomato paste, Worcestershire sauce, dried parsley, smoked paprika, salt, and black pepper. Add the cooled vegetable mixture and gently mix until everything is just combined.
1 lb ground turkey, 1 lb ground chicken, 1 cup cooked quinoa, 1 large egg, 2 tablespoons tomato paste, 1 tablespoon Worcestershire sauce, 1 tablespoon dried parsley flakes, 1 teaspoon smoked paprika, 1 teaspoon salt, ½ teaspoon black pepper
Transfer the mixture into the prepared loaf pan and shape it into an even loaf, pressing lightly to hold it together without packing it too tightly.
In a small bowl, mix together the ketchup, maple syrup or hoeny, Dijon mustard, and Worcestershire sauce. Spread the glaze evenly over the top of the meatloaf. Bake for 50–60 minutes, or until the internal temperature reaches 160–165°F.
⅓ cup ketchup, 1 tablespoon maple syrup or honey, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce
Let the meatloaf rest for 10 minutes before slicing. This helps it hold together and keeps it juicy. Serve warm with your favorite sides.

Notes

Slightly overcooked quinoa helps bind the meatloaf and keeps it extra tender.
Let the veggies cool: Adding hot vegetables straight into the meat mixture can affect the texture.
Don’t overmix: Mix just until combined to keep the meatloaf tender and not dense.
Use a meat thermometer and cook until the center reaches 160–165°F.
Let the meatloaf rest for 10 minutes so it holds together and stays juicy.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
Freezing: Freeze cooked or uncooked meatloaf for up to 3 months. Thaw overnight in the fridge before reheating or baking.

Nutrition