Gluten Free Turkey Meatloaf with Feta and Sun Dried Tomatoes

Last year I discovered Quinoa and have fallen in love with it. It is a substitute that is often used in place of wheat products to make a recipe gluten free for those who have Celiac's disease. Since most meatloafs call for some kind of bread crumbs, I have started substituting Quinoa.

I altered a recipe from Giada De Laurentiis just slightly. The quinoa makes the turkey very moist and the feta and sun-dried tomatoes add a ton of flavor:

QUINOA TURKEY MEATLOAF

WITH FETA AND SUN-DRIED TOMATOES

INGREDIENTS:

Vegetable cooking spray

1 cup cooked quinoa *

1/3 cup chopped fresh flat-leaf parsley

1/4 cup chopped marinated sun-dried tomatoes

2 cloves garlic, chopped

2 eggs, lightly beaten, at room temperature

2 T. milk

1/2 cup crumbled feta cheese

1 1/2 t. kosher salt

1 t. freshly ground black pepper

20 oz. ground turkey

• COOKED QUINOA - Bring 1/4 cup quinoa and 1/2 cup water to 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 - 20 minutes. Set aside to cool.

DIRECTIONS:

Preheat the oven to 375 degrees F.

Spray a 9"x5" loaf pan with cooking spray.

In a large bowl, stir together the quinoa, parsley, sun-dried tomatoes, garlic, eggs, milk, feta cheese, salt and pepper. Mix well. Add the turkey and gently mix together with your clean hands to combine - careful not to overwork the meat.

Lightly pack the meat mixture into the prepared pan and bake until the internal temperature registers 165 degrees F on an instant-read thermometer, about 45 minutes. Remove from oven and let rest for 5 minutes. Serves 6 - 8.

This is one recipe from Midweek Connections Menu on September 14, 2011.