Ingredients:
1/2 Onion, small dice, about a cup
1/2 Green Pepper, small dice
1.5 Tbs. Chopped Garlic
1 Ear Of Corn
2 Tbs. Olive Oil
1 Cup Quinoa
2 Cups Water
2.5 Pounds Ground Turkey
| Ingredients:
1 tsp. Onion Powder
1 tsp. Granulated Garlic
1 tsp. Oregano, dry leaf
3/4 tsp. Salt
1/4 tsp. Ground Pepper
1/8 tsp. Crushed Red Pepper
10 Basil Leaves, fresh
1 Egg
1 Egg White
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Heat Oven To 350 °
Bring 2 cups of water to a boil.
Add quinoa and bring back to a boil.
Turn heat down to a medium simmer and cover pot.
Cook quinoa for 15 minutes.
Quinoa will pop open and all water will be absorbed.
Remove quinoa from pot and place on a large plate to cool.
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Remove corn from cob.
Dice onion and pepper.
Mince garlic
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Add oil to a hot pan.
Add pepper, corn, onion and garlic.
Cook and stir for a couple of minutes.
Onion should just begin to turn light brown.
Remove pan from heat.
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Place cooked vegetables on same plate as cooked quinoa.
Let cool for a while before making the meatloaf.
Ingredients can still be warm when mixing into meatloaf if you are going to cook meatloaf immediately.
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Gather and measure dried herbs and spices.
Cut basil into thin slices.
Beat eggs together.
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Place turkey into a mixing bowl.
Sprinkle herbs and spices over the turkey.
Mix turkey and spices a couple of times just to divide ingredients evenly.
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Add cooked quinoa and cooked vegetables to the bowl.
Add eggs and basil.
Mix all ingredients together using your hands.
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Place mixed ingredients into a loaf pan.
Cover with foil and bake for one hour.
Remove foil and continue to bake for another 45 minutes.
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Meatloaf is ready when thermometer reaches 150 degrees.
Carry-over cooking will bring the temperature to 160 degrees.
Carry-over cooking is the term used to describe the process in which items continue to cook after being removed from the oven.
Remove from oven and let rest for at least 30 minutes before slicing
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