Turkey Quinoa Meatloaf (Dairy and Gluten Free)

This is a healthier change to traditional meatloaf.  If you are not familiar with quinoa, it is a complete protein meaning it contains a balance of all essential amino acids.  It is a good source of fibre also high in lysine, phosphorus, iron and magnesium. It can come in various shapes; white, red and black.  Personally, I tend to prefer the red quinoa.

Ingredients

• 1 cup dried quinoa
• 1 1/2 cup water
• 2 pounds of ground turkey or chicken
• 1 small chopped onion
• 2 cloves minced garlic
• 2 teaspoons olive oil
• 1 cup diced crimini or white button mushrooms
• 1 cup gluten free oats, more quinoa or gluten free flour
• 1 egg
• 1/4 cup white wine or apple juice, stock or water
• 1 1/2 teaspoon sea salt
• 1 teaspoon pepper
• 1/2 teaspoon thyme
• 1/2 teaspoon parsley
• 1/2 teaspoon rosemary
• cranberry sauce (optional)

Directions

1. Preheat oven to 375F and grease a loaf pan.
2. In a small bowl soak quinoa with water for 5 minutes.  Bring to a boil and simmer for 10-15 minutes until soft.
3. In a pan cook onion with oil until soft then add garlic for 2-3 minutes.  Finally add in mushrooms and continue to fry until they have a golden crust on the outside.
4. In a large bowl mix quinoa, onions, garlic, mushrooms and all remaining ingredients except cranberry sauce.  Using you hands mix until all ingredients are combined.
5. Place in pan and cook for 45-60 minutes or until cooked all the way through.
6. Serve with cranberry sauce.