Savory Turkey Quinoa Zucchini Mini Meatloaves : A Delicious Twist

Ingredients

• 1. A measure of water, purified, with a dash of half a measure of thoroughly rinsed quinoa.
• 2. A moderate-sized zucchini, fresh from the garden.
• 3. A hint of olive oil, a teaspoon's worth for flavor.
• 4. A portion of sambal oelek, the fiery Indonesian chili sauce, three-quarters divided.
• 5. A finely chopped red onion, bursting with flavor.
• 6. Two large egg whites, for added texture and richness.
• 7. Three minced cloves of garlic, for that aromatic kick.
• 8. A tablespoon of freshly chopped parsley, for a touch of vibrancy.
• 9. A teaspoon of dried Italian seasoning, to elevate the taste profile.
• 10. Half a teaspoon each of salt and ground black pepper, for a balanced seasoning.
• 11. A pound of ground skinless turkey breast, lean and packed with protein.
• 12. Three tablespoons of stone-ground mustard, for a tangy finish.

Step 1

Start by bringing a pot of water and quinoa to a gentle boil, allowing them to mingle and cook together until the quinoa is perfectly tender, about 15 to 20 minutes of simmering magic.

Step 2

Next, get creative with a zucchini by turning it into delicate shreds using a trusty cheese grater over a clean kitchen towel. Wrap the shredded zucchini in the towel and give it a good squeeze to rid it of excess water, ensuring a delightful texture.

Step 3

As the oven preheats to a cozy 350 degrees F (175 degrees C), prepare a baking sheet by lining it with a shiny layer of aluminum foil, generously greased with fragrant olive oil.

Step 4

In a spacious mixing bowl, combine the squeezed zucchini with a flavorful ensemble of chile sauce, red onion, fluffy egg whites, aromatic garlic, fresh parsley, fragrant Italian seasoning, and a sprinkle of salt and pepper. Introduce the cooked quinoa and tender turkey into the mix, stirring until everything harmonizes beautifully. Shape the mixture into six individual loaves and place them gracefully on the prepared baking sheet.

Step 5

Craft a zesty glaze by blending the remaining chile sauce with mustard, generously spooning it over each petite loaf before sending them off to the oven.

Step 6

Allow the meatloaves to bake in the preheated oven until they reach a comforting warmth inside and the glaze glistens with a rich, dark hue, typically around 30 to 35 minutes. Once done, remove the baking sheet from the oven and grant the loaves a well-deserved rest for at least 5 minutes before serving.