Organic Turkey and Quinoa Meatloaf

I always found turkey meatloaf to be disappointing. The flavor is usually lacking and the texture is usually soft and sloppy. I have developed this version by studying many recipes across the web and this has a great texture and a surprisingly good flavor. The secret is the quinoa, which adds some great texture and is much nuttier than breadcrumbs.

Ingredients:

1 (20 ounce) package ground organic turkey

1/4 cup of cooked organic quinoa

1 tbsp organic coconut oil

1 organic onion chopped

1 organic egg

1 1/2 tsp Himalayan Sea Salt

1 tsp organic black pepper

2 tbsp organic brown sugar

1 tsp organic honey

1 large clove of organic garlic chopped

1 tsp alkaline water

1 tbsp organic hot sauce

1/2 cup alkaline water

Directions:

1. 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 tender, and the water has been absorbed, about 15 to 20 minutes. Set aside to cool.

2. Preheat an oven to 350 degrees F (175 degrees C).

3. Heat the coconut oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the garlic and cook for another minute; remove from heat to cool.

4. Stir the turkey, cooked quinoa, onions, hot sauce, egg, salt, and pepper in a large bowl until well combined. The mixture will be very moist.

5. Shape into a loaf on a foil lined baking sheet.

6. Combine the brown sugar, honey, and 1 teaspoon water in a small bowl.

7. Rub the paste over the top of the meatloaf.

8. Bake in the preheated oven until no longer pink in the center, about an hour (60 minutes). An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let the meatloaf cool for 10 minutes before slicing and serving.