I love to cook!

Though you wouldn’t know it from reading magazines, nutritional epidemiology really doesn’t give a specific list of “best” diets. Yet, I believe the closer we can get to eating Whole Foods and controlling our options, the better!

Home cooking however, aligns with healthier dietary patterns and choices, like more fruits and vegetables, as well as with littler waistlines. Where as, restaurant meals regularly contain large and hidden amounts of calories and sodium. Other perks…tastier dishes, free from distractions and trying new recipes with friends or family. And cooking might also save you a small annual fortune, supply some magic moments and might benefit your health. Remember, too, cooking is a life skill. I believe learning new things keeps us ageless!

This recipe was inspired by the Turkey Kale Quinoa Meatloaf from Sprouts…. its better, even with the meatless option :-)

Turkey Quinoa Meatloaf Recipe

INGREDIENTS: 

1⁄4 cup quinoa 

1⁄2 cup water

1 teaspoon grape-seed/safflower oil 

1 small onion chopped 

1 large garlic clove or 2 tsp minced 

1⁄2 cup zucchini shredded or spinach chopped 

1⁄2 cup yellow/red pepper, diced 

1 lb ground turkey or Beyond Meat ground meat 

2 1⁄2teaspoons tomato paste 

1 1⁄2 tablespoons Worcester Sauce 

1 egg or egg substitute 

1 teaspoon Montreal Steak Spice 

1 teaspoon Everything but Bagel Spice 

1 teaspoon sea salt

1 teaspoon ground pepper

1/2 teaspoon of Thyme 

1 1⁄2 teaspoons Worcester Sauce 

1⁄2 cup ketchup or spaghetti sauce

DIRECTIONS

Bring the quinoa and 1/2 cup of water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Set aside to cool.

Preheat oven to 350 degrees F (175 degrees C).

Heat the oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the garlic and cook for another minute; remove from heat to cool.

Mix the turkey, cooked quinoa, onions, garlic, zucchini or spinach, yellow/red peppers, tomato paste, 1 1/2 tablespoons Worcestershire sauce, 1tsp of Everything but bagel spice, Montreal steak spice, Thyme, egg, salt, and pepper in a large bowl until well combined. The mixture will be very moist. Shape into a loaf on a foil lined baking sheet or place into a loaf pan. Combine the 1 1/2 teaspoons Worcestershire sauce, and 1/2 cup of ketchup in a small bowl. Rub the ketchup mixture over the top of the meatloaf...or skip the last 2 steps and just top with 1/2 cup of leftover spaghetti/marinara sauce. 

Bake in the preheated oven until no longer pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let the meatloaf cool for 10 minutes before slicing and serving.

Bon Appétit!