Meatloaf is a bit like Marmite, you either love it or hate it. I've found it can be quite a polarising dish--bringing you warm fuzzies of nostalgia to your childhood dinner table, or the mere thought makes you cringe and immediately begin plotting how you can successfully offload to the dog without anyone noticing. Whichever camp you're in, I'm here to tell you this turkey, quinoa and kale meatloaf is not only the best meatloaf for you healthwise, but its so delicious, it's sure to land you on team meatloaf for good.
Ingredients -- serves 6, with leftovers -- it's even better the next day!
1 Bunch of spring onions finely chopped
1kg turkey mince
250g quinoa cooked
30g wholegrain rolled oats
Approximately 150g kale finely chopped
1/2 bunch flat-leaf parsley chopped
Dollop of organic dijon mustard
2 tbsp Worcestershire sauce
Splash of tamari or gluten free soy sauce
1 clove garlic finely chopped
Sea salt and black pepper to taste
Optional* Chopped sautéed carrot, celery and red or yellow pepper
Glaze
Combine 1/2 cup ketchup with 2 tablespoons Worcestershire Sauce
To prepare:
Combine all ingredients in a large mixing bowl (including optional sautéd veg if you're adding these) Season with salt and pepper. Mix well by hand until thoroughly combined. Shape mixture into large 9x13 dish. Brush with glaze and bake for 45minutes at 190˙C. I cover with foil for the first 30 minutes to ensure the turkey doesn't dry out. Remove and let sit for 5 minutes. Slice and serve! I love it with fresh lettuce leaves and tomatoes from my garden!
Tips:
Rinse your quinoa before boiling to reduce bitterness
The smaller you chop your veg the better the loaf will stay together and the easier the veg will be camouflaged by picky eaters.
It will produce a good amount of liquid as it cooks, so you may need to skim excess off the surface.