Turkey Quinoa Meatloaf

• 1/4 cup quinoa
• 1/2 cup water
• 1 teaspoon olive oil
• 1 small onion, chopped
• 1 large clove garlic, chopped
• 1 (20 ounce) package ground turkey* (or ground chicken)
  *suggested: dark meat or a mixture of light and dark meat
• 1 tablespoon tomato paste
• 1 tablespoon of one of the following:
  • hot pepper sauce (if you like your meatloaf “hot”)
  • ketchup
  • mixture of dijon mustard and soya sauce
• 2 tablespoons Worcestershire sauce
• 1 egg
• 1 teaspoon salt (scant?)
• 1 teaspoon ground black pepperTopping
• 1 tablespoon tomato paste
• 1 tablespoon tomato ketchup
• 2 teaspoons Worcestershire sauce
• 2 teaspoons dijon mustard
• 1 teaspoon water

Directions

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).
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, sauce (or substitution), Worcestershire, egg, salt, 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. Combine the topping ingredients in a small bowl. Rub the paste over the top of the meatloaf.
5. Bake in the preheated oven until no longer pink in the center, about 45-50 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.