Monday, February 6, 2012

Turkey & Veggie Meatloaves

From Kristi’s Kitchen
(Inspired by an recipe and my friend Theresa)


2 medium zucchini
1 medium onion
½ pint sliced mushrooms
3 cloves garlic
1 lb. organic ground turkey
½ c. cooked quinoa (1 c. water bring to boil –add quinoa turn to MED-LO and simmer for 25-30 minutes; until quinoa blooms and water is absorbed)
1 ½ c. rolled oats
4 tsp. sea salt
½ tsp. pepper
2 tbsp. coconut aminos OR Bragg’s Liquid Aminos
2 organic eggs


-Preheat oven to 400 degrees
-Oil 12 jumbo muffin tins and set aside
-Process veggies and garlic in food processor
-Add turkey, quinoa, oats salt, pepper, aminos and eggs to a large bowl
-Pour veggie mixture on top of meat mixture and work together until completely incorporated
-Using a large ice cream scoop, fill oiled muffin tins ¾ full
-Place in preheated oven and bake for 30-35 minutes; until juices run clear
-Top with a bit of Tomato Sauce OR a spiral of your favorite Ketchup or BBQ Sauce
Serve with a side of Smashed Cauliflower (See “Quinoa Stuffed Bell Peppers” post) and Collards (See the December 2011 “Chicken & Greens” post)

Tomato Sauce
1/4 large onion, diced
1 tbsp. olive oil
2 large tomatoes, pureed
2 garlic cloves, minced
3/4 tsp. sea salt
1/8 tsp. ground cayenne pepper
1 tsp. coconut nectar

-Saute onion and garlic in oil until translucent
-Add tomato puree, seasonings  and nectar
-Simmer on MED-LO heat while meatloaves cook

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