Turkey Quinoa Meatloaf

Ingredients

1/3 cup	quinoa, rinsed
2/3 cup	water or chicken stock
1 tbsp	olive oil
1	small onion, finely chopped
1	carrot, grated
1	red bell pepper, finely chopped
2	cloves garlic, minced
2 lbs	ground turkey
2 tbsp	tomato paste
1/4 tsp	cayenne pepper
1 tsp	garlic powder
`1 tsp	onion powder
2 tbsp	Worcestershire sauce
2	eggs
2 tsp	salt
1 tsp	pepper
2 tbsp	brown sugar
2 tsp	Worcestershire sauce

Method

1. Bring the quinoa and water or chicken stock 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. Heat an oven to 350° F.
3. Heat the olive oil in a skillet over medium heat. Stir in the onion, carrot and bell pepper, sauté 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. In a large bowl, stir the turkey, cooked quinoa, cooked veggies, tomato paste, cayenne, onion and garlic powder, 2 tablespoons Worcestershire, eggs, salt, and pepper until well combined. The mixture will be very moist. Shape into a loaf on a parchment or foil lined rimmed baking sheet.
5. Combine the brown sugar and 2 teaspoons Worcestershire in a small bowl. Rub the paste over the top of the meatloaf.
6. Bake in the preheated oven until no longer pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 160° F. Let the meatloaf cool for 10 minutes before slicing and serving.