Turkey & Veggie Meatloaves

From Kristi’s Kitchen

(Inspired by an allrecipes.com recipe and my friend Theresa)

Ingredients:

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

Directions:

-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