Great recipe for healthier meal prepping. Can be cooked, wrapped, and frozen individually. This recipe can also be baked in a toaster oven at the same temperature.

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Recipe Summary

prep:
20 mins
cook:
50 mins
additional:
5 mins
total:
1 hr 15 mins
Servings:
6
Yield:
6 meatloaves
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.

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  • Shred the zucchini using a cheese grater over a lint-free kitchen towel. Wrap the zucchini in the towel and wring out as much water as possible.

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and swab with olive oil.

  • Place the zucchini in a large bowl. Add 1/4 cup chile sauce, red onion, egg whites, garlic, parsley, Italian seasoning, salt, and pepper. Add quinoa and turkey; mix well to combine. Divide mixture into 6 parts and shape into small loaves. Space them evenly on the baking sheet.

  • Combine the remaining 1/2 cup chile sauce with mustard. Spread a heaping spoonful over each loaf.

  • Bake in the preheated oven until meatloaves are hot on the inside and sauce has darkened in color, 30 to 35 minutes. Remove from oven and let rest, at least 5 minutes.

Cook's Note:

You can substitute 1 teaspoon dried parsley for the fresh, if desired.

Nutrition Facts

239 calories; protein 22.5g; carbohydrates 30.6g; fat 6.3g; cholesterol 46.9mg; sodium 604.6mg. Full Nutrition
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