Turkey Quinoa Meatloaf

Grating the onion imparts excellent flavor while eliminating the extra step of sautéing the onion. To make the prep extra easy, the quinoa may be cooked a day or two in advance and refrigerated.

Yields 6 regular portions; 4 hearty portions

Ingredients

1/3 cup uncooked quinoa, rinsed and well drained (or 1 cup, cooked)
1/2 cup water
1 1/2 pounds ground turkey (best if not only breast meat; thigh meat adds great flavor and moisture)
1/2 a medium onion (about 1/2 cup), grated
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
2 eggs
1 teaspoon ground cumin
1 1/2 teaspoons salt
1 teaspoon ground black pepper
2 tablespoons ketchup
2 teaspoons brown sugar
2 teaspoons Worcestershire sauce
1 teaspoon Dijon mustard

Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is just tender, and the water has been absorbed, about 12 minutes. Fluff with a fork, and set aside to cool.
Preheat the oven to 350 degrees F.
In a large bowl, mix the cooked quinoa, onion, tomato paste, 2 tablespoons Worcestershire, eggs, cumin, salt, and pepper in a large bowl until well combined. Add the turkey and mix until thoroughly combined, being careful not to overwork. The mixture will be very moist. Shape into a loaf on a foil or parchment-lined baking sheet.
Combine the ketchup, brown sugar, 2 teaspoons Worcestershire, and Dijon in a small bowl. Brush or spread the mixture over the top of the meatloaf.
Bake in the preheated oven until cooked through the center, about 50 minutes. An instant-read thermometer inserted into the center should read 160 degrees F. Let the meatloaf cool for 10 minutes before slicing and serving.