Turkey Quinoa Meatloaf

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.

Preheat an oven to 350 degrees F.

Heat the olive oil in a skillet over medium heat. Stir in the onion, carrot and pepper; 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.

Stir the turkey, cooked quinoa, onions, carrots, pepper, bread crumbs, tomato paste, hot sauce, 2 tablespoons Worcestershire, egg, salt, cayenne, thyme and pepper in a large bowl until well combined. The mixture will be very moist. Shape into a loaf on a foil lined baking sheet.

Bake in the preheated oven until no longer pink in the center, about 50 minutes. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes. When done, an instant-read thermometer inserted into the center should read at least 160 degrees F. Let the meatloaf cool for 10 minutes before slicing and serving.

Combine the ketchup, cumin, Worcestershire sauce, hot pepper sauce and honey. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.