Turkey Quinoa Meatloaf

Preheat oven to 350ºF. Place cooked carrots in a blender with the milk. Puree until thoroughly blended. Add salt, parsley, celery seed, and garlic powder to the sauce and blend again.

In a large bowl, using your hands, mix together ground turkey, egg, cooked quinoa, celery and onion. Then using a large spoon, stir in the carrot puree mixture.

Pour meatloaf batter into a regular sized (9×5) loaf pan then place on the center rack in the oven. Bake for 1 hour and 20 minutes or until top is nicely golden brown and the meatloaf has pulled away from the sides of the pan. Pour off excess liquid then allow to rest 10 minutes before serving.

Notes:

To cook the carrots, place diced carrots in a saucepan and enough water to cover them by an inch. Boil the water on medium for 10 minutes or until they are tender and a fork easily pierces them.

To cook the quinoa, use a rice cooker Place 1 cup water with a dash of salt and 1/2 cup rinsed quinoa. Cover and cook for 20 minutes. The unused cooked portion can be frozen and used later.