turkey quinoa meatloaf {gf, egg free, dairy free, nut free}

October 2, 2015

we are blowing through our food budget at an alarming rate as we are purchasing and preparing organic protein (meat), veggies and some fruits for every meal. that adds up *quickly especially when not having the usual other staples like rice, rice pasta, etc.

last week i was determined to figure out a way to use quinoa to add substance to our meals, in a way that was palatable for the boys especially (i was unsuccessful in trying to incorporate it as a rice “substitute” – josiah totally rejects the texture).

i created this turkey quinoa meatloaf and am so grateful because it’s quickly become a favorite … filling up bellies (josiah’s especially) with nourishing delicious food, which makes me a happy mama.

turkey quinoa meatloaf:

in a large bowl, combine:

equal parts cooked quinoa (i cooked in homemade chicken stock) and thawed organic ground turkey. i had one pound of ground turkey)

a generous pour of olive oil (likely a few tablespoons)

generous shakes of real salt (1 – 2 tsp plus)

generous shakes of garlic powder

chopped fresh oregano & basil (1 tsp of each once chopped finely)

1 tsp of balsamic vinegar

beef gelatin (powder form – about 1 tbsp dissolved in to a cup of water and allowed to sit on the counter until it congeals – added about half this mixture to the bowl)

mix thoroughly together and place in meatloaf dish. cook at 400* for 1 hour.

there is no way this can look good in a picture! haa. but i wanted a visual for my own recollection.

there is no way this can look good in a picture! haa. but i wanted a visual for my own recollection.

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