How to Make Dairy-Free Turkey-Quinoa Meatloaf Casserole - A Step-by-Step Guide

For those looking for a tasty and healthy alternative to traditional meatloaf, look no further than this delicious Dairy-Free Turkey-Quinoa Meatloaf Casserole recipe. Packed with protein and flavor, this dish is sure to become a family favorite. Whether you have dietary restrictions or are simply looking to switch up your weekly meal rotation, this recipe is a must-try.

Quinoa is the key ingredient in this recipe, providing a healthy and filling base for the meatloaf. Not only does it...

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Ingredients

  • 1 cup chicken broth
  • 1 cup quinoa
  • 1 tablespoon coconut oil
  • 2 teaspoons olive oil
  • 1 medium onion, chopped, or more to taste
  • 4 cloves garlic, chopped, or to taste
  • 6 pounds ground turkey
  • 1 cup water
  • 2 large eggs
  • ¼ cup liquid aminos (such as Bragg®)
  • ¼ cup maple syrup
  • 2 tablespoons Sriracha sauce, or more to taste
  • 2 tablespoons tomato paste
  • 1 ½ tablespoons prepared yellow mustard
  • ¼ tablespoon Mediterranean sea salt
  • ¼ tablespoon ground black pepper
  • ½ cup ketchup, or to taste

Information

  • Prep Time: 15 mins
  • Cook Time: 55 mins
  • Additional Time: 8 hrs 5 mins
  • Total Time: 9 hrs 15 mins
  • Servings: 14
  • Yield: 1 9x13-inch casserole

  • Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
  • Let quinoa chill, 8 hours or overnight.
  • Preheat the oven to 425 degrees F (220 degrees C). Grease a 9x13-inch glass casserole pan with coconut oil.
  • Heat olive oil in a pan over medium-high heat. Cook onion and garlic in the hot oil until onion starts to soften, about 5 minutes.
  • Mix onion and garlic in a large bowl with turkey, cooked quinoa, aminos, syrup, Sriracha, tomato paste, mustard, salt, and pepper and stir until it turns into a runny paste. Pour mixture evenly in the prepared pan and top with ketchup.
  • Bake in the preheated oven until no longer pink in the center, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Turn the oven off and let rest, 3 to 5 minutes. Remove, cut, and serve.
  • Nutrition

    389 cal.

    • Total Fat: 18g
    • Saturated Fat: 5g
    • Cholesterol: 171mg
    • Sodium: 711mg
    • Total Carbohydrate: 16g
    • Dietary Fiber: 1g
    • Total Sugars: 6g
    • Protein: 42g
    • Vitamin C: 3mg
    • Calcium: 56mg
    • Iron: 5mg
    • Potassium: 546mg