Savory Turkey Quinoa Zucchini Mini Meatloaves : A Delicious Twist

Step 1

Start by bringing a pot of water and quinoa to a gentle boil, allowing them to mingle and cook together until the quinoa is perfectly tender, about 15 to 20 minutes of simmering magic.

Step 2

Next, get creative with a zucchini by turning it into delicate shreds using a trusty cheese grater over a clean kitchen towel. Wrap the shredded zucchini in the towel and give it a good squeeze to rid it of excess water, ensuring a delightful texture.

Step 3

As the oven preheats to a cozy 350 degrees F (175 degrees C), prepare a baking sheet by lining it with a shiny layer of aluminum foil, generously greased with fragrant olive oil.

Step 4

In a spacious mixing bowl, combine the squeezed zucchini with a flavorful ensemble of chile sauce, red onion, fluffy egg whites, aromatic garlic, fresh parsley, fragrant Italian seasoning, and a sprinkle of salt and pepper. Introduce the cooked quinoa and tender turkey into the mix, stirring until everything harmonizes beautifully. Shape the mixture into six individual loaves and place them gracefully on the prepared baking sheet.

Step 5

Craft a zesty glaze by blending the remaining chile sauce with mustard, generously spooning it over each petite loaf before sending them off to the oven.

Step 6

Allow the meatloaves to bake in the preheated oven until they reach a comforting warmth inside and the glaze glistens with a rich, dark hue, typically around 30 to 35 minutes. Once done, remove the baking sheet from the oven and grant the loaves a well-deserved rest for at least 5 minutes before serving.