20 September 2011

Gluten Free Turkey Meatloaf with Feta and Sun Dried Tomatoes

Last year I discovered Quinoa and have fallen in love with it. It is a substitute that is often used in place of wheat products to make a recipe gluten free for those who have Celiac's disease. Since most meatloafs call for some kind of bread crumbs, I have started substituting Quinoa.

I altered a recipe from Giada De Laurentiis just slightly. The quinoa makes the turkey very moist and the feta and sun-dried tomatoes add a ton of flavor:



Vegetable cooking spray
1 cup cooked quinoa *
1/3 cup chopped fresh flat-leaf parsley
1/4 cup chopped marinated sun-dried tomatoes
2 cloves garlic, chopped
2 eggs, lightly beaten, at room temperature
2 T. milk
1/2 cup crumbled feta cheese
1 1/2 t. kosher salt
1 t. freshly ground black pepper
20 oz. ground turkey
  • COOKED QUINOA - Bring 1/4 cup quinoa and 1/2 cup water to boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 - 20 minutes. Set aside to cool.

Preheat the oven to 375 degrees F.

Spray a 9"x5" loaf pan with cooking spray.

In a large bowl, stir together the quinoa, parsley, sun-dried tomatoes, garlic, eggs, milk, feta cheese, salt and pepper. Mix well. Add the turkey and gently mix together with your clean hands to combine - careful not to overwork the meat.

Lightly pack the meat mixture into the prepared pan and bake until the internal temperature registers 165 degrees F on an instant-read thermometer, about 45 minutes. Remove from oven and let rest for 5 minutes. Serves 6 - 8.

This is one recipe from Midweek Connections Menu on September 14, 2011.


  1. This sounds yummy I am going to make it tonight. Do you care if I post the link on my blog? http://betterversionofme-tracie.blogspot.com/

    1. So sorry I missed seeing your comment till now. I do not mind at all. I hope you enjoyed the meatloaf!


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