turkey quinoa meatloaf

Serves: 4

Ingredients:
⅓ cup quinoa, rinsed
⅔ cup chicken stock (or water)
1 tablespoon extra-virgin olive oil
1 small onion, finely chopped
1 medium carrot, grated
1 red bell pepper, finely chopped
2 cloves garlic, minced
1 kg ground (minced) turkey
2 tablespoons tomato paste
¼ teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
2 large eggs, beaten
2 teaspoon salt
1 teaspoon ground black pepper
3 tablespoons worcestershire sauce
2 tablespoons brown sugar

Method:
in a small saucepan set over medium-high heat, combine the quinoa and chicken stock. bring to a simmer, then reduce the heat to medium-low, cover, and cook until the quinoa is tender, and the stock has been absorbed, about 15 to 20 minutes. remove from heat.
preheat the oven to 180°c with a rack in the center position. line a large-rimmed sheet pan with parchment paper.
heat the olive oil in a large skillet over medium heat. once the oil is glistening, add in the onion, carrot, and bell pepper and cook, stirring, until the onion is softened and translucent, about 5 minutes. stir in the garlic and cook until fragrant, about 1 minute more. remove from heat.
in a large bowl, combine the turkey, cooked quinoa, cooked veggies, tomato paste, cayenne, garlic powder, onion powder, eggs, salt, pepper, and 2 tablespoons of the worcestershire sauce. mix well, then with wet hands, form the mixture into a loaf on the prepared sheet pan.
in a small bowl, combine the brown sugar and the remaining 1 tablespoon of the worcestershire sauce. spread the mixture over the top of the meatloaf.
bake for about 50 minutes, or until the internal temperature of the meatloaf reads 75°c with a meat thermometer.