Turkey and Quinoa Zucchini Mini Meatloaves

Ingredients

• 1 cup water
• ½ cup quinoa, rinsed well
• 1 medium zucchini
• 1 teaspoon olive oil
• ¾ cup sambal oelek (Indonesian chile sauce), divided
• 1 small red onion, finely chopped
• 2 large egg whites
• 3 cloves garlic, minced
• 1 tablespoon chopped fresh parsley
• 1 teaspoon dried Italian seasoning
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 1 pound ground skinless turkey breast
• 3 tablespoons stone-ground mustard

Step 1

Bring some water and the quinoa to a boil in a saucepan. Once it’s boiling, turn the heat down to medium-low, cover it, and let it simmer gently until the quinoa is tender, about 15 to 20 minutes. While that’s cooking, grate the zucchini using a cheese grater right over a clean kitchen towel. Then wrap it up and squeeze out as much moisture as you can—that step helps keep the meatloaves from getting soggy.

Step 2

Heat your oven to 350°F (175°C). Line a baking sheet with foil and give it a light brush of olive oil to prevent sticking.

Step 3

In a big bowl, toss the zucchini with 1/4 cup of the chile sauce, chopped red onion, egg whites, garlic, parsley, Italian seasoning, salt, and pepper. Add the cooked quinoa and ground turkey, then mix everything together really well. Divide this mixture into six equal portions and shape each one into a little loaf. Place them spaced out on your prepared baking sheet.

Step 4

Mix the remaining 1/2 cup of chile sauce with the mustard and spread a generous spoonful over the top of each mini meatloaf.

Step 5

Pop them into the oven and bake until they’re cooked through and the sauce on top has darkened nicely, which should take about 30 to 35 minutes. When they’re done, take them out and let them rest for at least five minutes before serving.