Quick & Healthy: Veggie Packed Quinoa Meatloaf

Veggie Packed Quinoa MeatloafWe all know portion control is a major contributor to managing our weight. I have yet to cross paths with anyone who loves to weigh and measure every bite of food that crosses their lips. This I find is particularly true when it come to home cooked comfort foods like meatloaf, quiches, chicken pot pie, lasagna etc… My portion control quick trick for yummy comfort foods is the Remekin.  A remekin is small bowl used for baking and serving an individual portion of food. Ramekins can be made out of any heat-proof material, and are most often made out of porcelain, pyrex or something similar. They can come in any size, but are most often found in 4-, 6- or 8-ounce volumes.

I love remekins, let me count the ways:Ramekins

  1. no more guessing portions sizes for a recipe
  2. they can be baked or microwaved
  3. excellent to portion control snacks foods like popcorn, crackers, fruit etc
  4. leftovers are easy to pack up for lunch the next day
  5. easy clean up, just soak or place in the dishwasher
  6. Very inexpensive, set of 4 for $8.00
  7. Make all your dishes look like they came from 5 star restaurant
  8. they are tiny and cute, essentially make a tiny portion of a bigger meal look yummy

Some of my favorite go to remekin recipes are: Eggplant Parm Quiche and Veggie Pot Pie! My latest remekin creation is Veggie Packed Quinoa Meatloaf. This recipe is great because the quinoa keep the lean ground turkey nice and moist, and it is an easy way to slip an extra serving or two of vegetables into a main dish. Popping the meatloaf into a remekin makes a home cooked dish look elegant and ensures your not too generous with when you slice a large piece of meatloaf for yourself (come on, you know we all do it!)

Veggie Packed Quinoa Meatloaf

Serves 8
IngredientsVeggie Packed Quinoa Meatloaf
 1 package lean ground turkey (20 oz)
 2 cups cooked quinoa
 2 Tbsp olive oil
 2 cloves garlic
 1 medium onion
 1 large carrot
 3 stalks of celery
 1 orange pepper
 3 cups spinach
 1 egg
 2 Tbsp Soy sauce/Worcestershire
 2 Tbps ketchup
 2 Tbps Chia seeds
 Salt/Pepper to taste


Step 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.Veggie Packed Quinoa Meatloaf

Step 2: In food processor mince garlic, onions, carrots, celery, peppers and spinachVeggie Packed Quinoa Meatloaf

Step 3: Heat the olive oil in a skillet over medium heat. Stir in the onion; garlic cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the minced carrot, celery, pepper and spinach, cooked until soft, about 5 minutes.Veggie Packed Quinoa Meatloaf

Step 4: Stir the turkey, cooked quinoa, vegetable mixture, Soy/ Worcestershire, egg, salt, and pepper in a large bowl until well combined. Then add 2 Tbps chia seedsVeggie Packed Quinoa Meatloaf

Step 5: Place meatloaf mixture in 8 greased Ramekins and rub ketchup on top of the meatloaf. Bake 350 degrees for 40 minutes, until fully cooked. Veggie Packed Quinoa MeatloafVeggie Packed Quinoa Meatloaf

This entry was posted in Dinner, Lunch, Quick & Healthy, Weight Loss. Bookmark the permalink.

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