Dairy-Free Turkey-Quinoa Meatloaf Casserole
This recipe is delicious! Using all organic and clean ingredients, this is a great healthy substitute for a classic dish. Dairy and nut free. Very moist so it's great for leftovers as well. This will quickly become a healthy family favorite!
- Preparation:
- Cooking:
- Total:
- Serves: 1 person
Ingredients
- 1cup chicken broth
- 1cup quinoa
- 1tablespoon coconut oil
- 2teaspoons olive oil
- 1medium onion, chopped, or more to taste
- 4cloves garlic, chopped, or to taste
- 6pounds ground turkey
- 1cup water
- 2large eggs
- ¼cup liquid aminos (such as Bragg®)
- ¼cup maple syrup
- 2tablespoons Sriracha sauce, or more to taste
- 2tablespoons tomato paste
- 1½ tablespoons prepared yellow mustard
- ¼tablespoon Mediterranean sea salt
- ¼tablespoon ground black pepper
- ½cup ketchup, or to taste
Instructions
Step 1
Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.Step 2
Let quinoa chill, 8 hours or overnight.Step 3
Preheat the oven to 425 degrees F (220 degrees C). Grease a 9x13-inch glass casserole pan with coconut oil.Step 4
Heat olive oil in a pan over medium-high heat. Cook onion and garlic in the hot oil until onion starts to soften, about 5 minutes.Step 5
Mix onion and garlic in a large bowl with turkey, cooked quinoa, aminos, syrup, Sriracha, tomato paste, mustard, salt, and pepper and stir until it turns into a runny paste. Pour mixture evenly in the prepared pan and top with ketchup.Step 6
Bake in the preheated oven until no longer pink in the center, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Turn the oven off and let rest, 3 to 5 minutes. Remove, cut, and serve.