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Gluten-Free & Wheat-Free
Quinoa Meatloaf Recipe
GF Recipe Summary
Gluten-Free Quinoa Meatloaf: A delicious, moist, and health-oriented Meatloaf variation using Quinoa and other gluten-free diet favorites to lower-fat, increase fiber, and maximize flavor! My favorite meat loaf ever!
I have always loved a great meatloaf, but have not had the occasion to enjoy a great one since starting a gluten-free several years ago because of the fact most meat loaf recipes rely on bread or breadcrumbs as fillers. To accommodate Celiac Disease requirements, as well as satisfy my own love of a great meatloaf, my wife created this wonderful wheat-free glutenfree version of meatloaf using quinoa instead of bread. The result is an amazingly moist and delicious meatloaf that is significantly lower in fat and calories than a traditional meatloaf.
The recipe is versatile too. Instead of forming the combined ingredients into a meat loaf, you can just as easily create hamburgers using the same recipe and topping (pan fried on the stove). The recipe has been tested on a wide range of people that have been absolutely amazed at how delicious and moist and flavorful meatloaf can be, and at how healthy it can be at the same time. And, at the advice of some people, this recipe has been entered into baking contests to show even more people how incredible a gluten-free meatloaf can be, whether they are are gluten-free / Celiac or not.
Gluten-Free Recipe Card and Pictures
Sorry my picture is not the best, I chose a plate color that somewhat blends in with the meatloaf. But, you can see the texture of the loaf and the little quinoa grains in there if you look closely.
½ Cup Quinoa 1 Cup Gluten-Free Vegetable Broth (e.g., Kitchen Basics Natural Vegetable Cooking Stock or Pacific Nature Foods Organic Vegetable Broth) 1 Teaspoon Nakano Seasoned Rice Vinegar or Apple Cider Vinegar 1 Egg, Slightly Beaten 1½ Pounds Lean Ground Turkey ½ Cup Minced Sweet Onion 2 Teaspoons Minced Garlic (approx two cloves) ½ Teaspoon Salt 1 Teaspoon Pepper 1 Teaspoon Dried Parsley 1 Tablespoon Dried Chives 2 Tablespoons Sun Dried Tomatoes in Oil, Diced 2 Tablespoons Benefiber* or Inulin (Chicory Root) 1 Tablespoon Wild Thymes (brand) Gluten-Free Thai Chili Roasted Garlic Dipping Sauce ½ Cup Ketchup (such as Heinz Ketchup or Heinz Organic Ketchup) 1 Tablespoon Brown Sugar *Note: Benefiber is considered Gluten-Free even though it is made from Wheat (it is pure Wheat-Dextrin with no gluten-containing proteins).
Place Quinoa, vegetable broth and vinegar in medium sauce pan. Bring to boil. Cover and simmer until water is absorbed (approximately 15 to 20 minutes). Set aside and allow cooked Quinoa to cool.
Preheat oven to 350° F.
In large bowl, place egg and beat slightly. Add ground turkey, onion, garlic, salt, pepper, parsley, chives, sun-dried tomatoes, Benefiber and cooled cooked Quinoa. With hands, mix thoroughly. Place mixture evenly in greased (cooking spray coated) 11x7x1½-inch Pyrex baking dish. In a small bowl, whisk together the Thai Chili Roasted Garlic Dipping Sauce, ketchup and brown sugar. Spread evenly over the top of the meat loaf. Bake for 1½ hours.
6 Servings (1.5x7 inch servings or 5.5 - 6 ounces per serving)