Turkey, Quinoa, and Zucchini Mini Meatloaves

For the perfect portable meal prep idea, bake a batch of these mini meatloaves packed with flavorful zucchini, turkey, and quinoa covered in a spicy sambal oelek sauce.

• Preparation Time: 20 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 10 mins
• Calories: 239 Calories

Ingredients

• ½ teaspoon salt
• 1 cup water
• ½ teaspoon ground black pepper
• 3 cloves garlic, minced
• 1 tablespoon chopped fresh parsley
• 1 teaspoon olive oil
• 1 medium zucchini
• 1 small red onion, finely chopped
• 2 large egg whites
• 1 teaspoon dried Italian seasoning
• ½ cup quinoa, rinsed well
• ¾ cup sambal oelek (Indonesian chile sauce), divided
• 1 pound ground skinless turkey breast
• 3 tablespoons stone-ground mustard

Recipe Instructions

Step 1

Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.

Step 2

Shred the zucchini using a cheese grater over a lint-free kitchen towel. Wrap the zucchini in the towel and wring out as much water as possible.

Step 3

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and swab with olive oil.

Step 4

Place the zucchini in a large bowl. Add 1/4 cup chile sauce, red onion, egg whites, garlic, parsley, Italian seasoning, salt, and pepper. Add quinoa and turkey; mix well to combine. Divide mixture into 6 parts and shape into small loaves. Space them evenly on the baking sheet.

Step 5

Combine the remaining 1/2 cup chile sauce with mustard. Spread a heaping spoonful over each loaf.

Step 6

Bake in the preheated oven until meatloaves are hot on the inside and sauce has darkened in color, 30 to 35 minutes. Remove from oven and let rest, at least 5 minutes.