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!

Ingredients

• 1 cup chicken broth
• 1 cup quinoa
• 1 tablespoon coconut oil
• 2 teaspoons olive oil
• 1 medium onion, chopped, or more to taste
• 4 cloves garlic, chopped, or to taste
• 6 pounds ground turkey
• 1 cup water
• 2 large eggs
• 0.25 cup liquid aminos (such as Bragg®)
• 0.25 cup maple syrup
• 2 tablespoons Sriracha sauce, or more to taste
• 2 tablespoons tomato paste
• 1 ½ tablespoons prepared yellow mustard
• 0.25 tablespoon Mediterranean sea salt
• 0.25 tablespoon ground black pepper
• 0.5 cup ketchup, or to taste

Steps

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.
2. Let quinoa chill, 8 hours or overnight.
3. Preheat the oven to 425 degrees F (220 degrees C). Grease a 9x13-inch glass casserole pan with coconut oil.
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.
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.
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.