Chicken Quinoa Meatloaf

3.60 from 5 votes

Chicken Quinoa Meatloaf

An Italian spin on an American classic creating tender juicy slices of zucchini and sun-dried tomato packed meatloaf. Seasoned with standard flavors of oregano and garlic, this recipe can easily become a new classic.

Prep Time20

Cook Time1 10

Total Time1 30

Course: Main Course

Cuisine: American

Servings: Servings

Calories: 385kcal

Author: Aimee Mars

Ingredients

1/3 cup Quinoa rinsed
2/3 cup Chicken Broth
1 tablespoon Olive Oil
1 medium Zucchini cut into matchsticks
4 ounces Julienned Sun-Dried Tomatoes not packed in oil
4 Garlic Cloves minced
2 lbs Ground Chicken
2 tablespoons Tomato Paste
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1 teaspoon Dried Oregano
2 tablespoons Worcestershire Sauce
2 Eggs beaten
2 teaspoons Salt

Glaze

2 tablespoons Brown Sugar
2 tablespoons Worcestershire Sauce
1 tablespoon Tomato Paste

Instructions

Preheat the oven to 350 ℉.
Bring the Quinoa and Broth to a boil in a medium saucepan over high heat. Cover and reduce heat to medium-low, simmer until the quinoa is tender, and the water has been absorbed about 20 minutes. Set aside to cool.
Heat the Olive Oil in a skillet over medium heat. Stir in the zucchini and Sun-Dried Tomatoes and cook for 5 minutes. Add the garlic and cook for another minute; remove from heat to cool.
Line a large rimmed baking sheet with parchment paper or foil. In a large bowl, combine the Ground Chicken, cooked Quinoa, zucchini mixture, 2 tablespoons Tomato Paste, spices, Worcestershire Sauce, and beaten Eggs. Season with the desired amount of Salt and Pepper. The mixture will be very mushy and not firm but shape into a loaf on the prepared baking sheet.
Whisk the glaze ingredients together and brush or pour evenly on top of the meatloaf. Bake in the oven for 50 minutes or until the meat is no longer pink in the center. To check doneness use an instant-read thermometer placed in the center. The temperature should read 160℉.

Nutrition