Recipes Main Dishes Meatloaf Recipes Turkey Meatloaf Recipes Turkey, Quinoa, and Zucchini Mini Meatloaves Be the first to rate & review! 2 Photos Great recipe for healthier meal prepping. Can be cooked, wrapped, and frozen individually. This recipe can also be baked in a toaster oven at the same temperature. Submitted by Kelly Rose Diggins Published on April 4, 2019 Save Rate Print Share Close Add Photo Prep Time: 20 mins Cook Time: 50 mins Additional Time: 5 mins Total Time: 1 hr 15 mins Servings: 6 Yield: 6 meatloaves Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 6 servings 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 Directions Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Shred the zucchini using a cheese grater over a lint-free kitchen towel. Wrap the zucchini in the towel and wring out as much water as possible. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and swab with olive oil. Place the zucchini in a large bowl. Add 1/4 cup chile sauce, red onion, egg whites, garlic, parsley, Italian seasoning, salt, and pepper. Add quinoa and turkey; mix well to combine. Divide mixture into 6 parts and shape into small loaves. Space them evenly on the baking sheet. Combine the remaining 1/2 cup chile sauce with mustard. Spread a heaping spoonful over each loaf. Bake in the preheated oven until meatloaves are hot on the inside and sauce has darkened in color, 30 to 35 minutes. Remove from oven and let rest, at least 5 minutes. Cook's Note: You can substitute 1 teaspoon dried parsley for the fresh, if desired. I Made It Print Nutrition Facts (per serving) 239 Calories 6g Fat 31g Carbs 23g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 239 % Daily Value * Total Fat 6g 8% Saturated Fat 2g 12% Cholesterol 47mg 16% Sodium 605mg 26% Total Carbohydrate 31g 11% Dietary Fiber 2g 6% Total Sugars 7g Protein 23g 45% Vitamin C 8mg 9% Calcium 32mg 2% Iron 2mg 11% Potassium 439mg 9% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.