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Turkey and Quinoa Meatloaf

Turkey & Quinoa Meatloaf Recipe

Raise your hand if you need a recipe that not only delivers on taste, but is simple to make, multiplies easily, and creates leftovers for days. Well, we’ve got just the meal for you!

(You can put your hands down now.)

Featuring our Himalayan Pink Salt Vegetable Spice Blend, this Turkey and Quinoa Meatloaf recipe pairs well with a side of Brown Butter Garlic Rainbow Carrots, a salad, or mashed potatoes. You name it, this compatible recipe can tastefully sit next to just about anything on your plate.

So, whether you’ve got a busy week coming up, guests coming into town, or want to make some comfort food for a friend or family member, give this Turkey and Quinoa Meatloaf recipe a try.

Turkey and Quinoa Meatloaf Recipe


1/4 cup quinoa
1/2 cup water
1 1/2 teaspoon olive oil
1 small onion (or 1/2 large red onion), chopped
1 large clove garlic, chopped
1 (20 ounce) package ground turkey
1 tablespoon tomato paste
1 tablespoon ketchup (or if you like spice, hot pepper sauce)
2 tablespoons Worcestershire sauce
1 egg
1 1/2 teaspoons Evolution Salt Co. Himalayan Salt
1 teaspoon Evolution Salt Co. Vegetable Spice Blend
1 teaspoon ground black pepper
2 tablespoons brown sugar
2 teaspoons Worcestershire sauce
2 teaspoons water


1. Bring the quinoa and water to a 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 to 20 minutes. Set aside to cool.

2. Preheat an oven to 350 degrees F (175 degrees C). Coat a glass baking dish or metal loaf pan with about a tablespoon of olive oil.

3. Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the garlic and cook for another minute; remove from heat to cool.

4. Stir the turkey, cooked quinoa, onions, tomato paste, ketchup (or hot sauce), 2 tablespoons Worcestershire, egg, salt, pepper and vegetable seasoning blend in a large bowl until well combined. The mixture will be very moist. Pat evenly into a glass baking dish or metal loaf pan. Combine the brown sugar, 2 teaspoons Worcestershire, and 2 teaspoons water in a small bowl. Pour and drizzle the paste over the top of the meatloaf.

5. Bake in the preheated oven until no longer pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let the meatloaf cool for 10 minutes before slicing and serving

*Note: All ingredients can be easily doubled if expecting more guests or wanting to freeze for later!

Are you planning to make this recipe? Will you (also) be singing, “I Will Do Anything For Love” by Meat Loaf while you gather the ingredients? Let us know in the comments below. Bon Apetit!

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Recipe adaptation from for Evolution Salt Co. by Marisa Carta Ratliff.

Marisa Carta Ratliff has a deeply rooted foundation in both art and food, and more specifically, styling and pastries. She is both a baker and maker, and when she’s not spending time with her husband or wrangling her wild-hearted two year old, she loves to spend her days playing with good food, and making it look how it tastes. She resides on the First Coast in Jacksonville, FL – just a hop, skip and a jump from the seafoam and salt air.

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