Gluten Free Turkey and Quinoa Meatloaf

I usually make a double batch of this recipe and freeze the leftovers. This is a dinner both my husband and kids will gobble up with out me picking anything out! I found the original recipe on allrecipes.com and switched it up a small bit.


Ingredients:

• 1/4 cup quinoa 
• 1/2 cup water
• 1 tsp. olive oil
• 1 small onion, finely chopped 
• 1 large clove garlic, finely chopped
• 1 (20 oz) package of lean ground turkey
• 1/4 cup minced carrot
• 1 Tbs. tomato paste
• 1 Tbs. hot pepper sauce (this can be omitted if you worry about the kids and it being too spicy)
• 2 Tbs. Gluten free worscestershire sauce
• 1 egg or egg replacer
• 1 1/2 tsp salt1 tsp ground black pepper

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 oven to 350 degrees F (175 degrees C)
3. Heat the olive 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, tomato paste, hot sauce, 2 Tbs. A1, egg, salt, and pepper in a large bowl until well combined. The original recipe has you form this into a loose loaf on a baking sheet. I actually make them in a muffin tin. It doesn't take as long to cook and it makes portion control simpler.
6. Bake in the preheated oven until no longer pink in the center, about 50 minutes for a loaf, about 15-25 minutes for muffins, depending on size. 
These little "muffins" are full of great nutrition that I hope your family will live as much as mine!