Turkey Quinoa Meatloaf

Ready in
1 hr 5 min
You can make this hearty meatloaf gluten-free by substituting the sliced bread with gluten-free bread.

Serving Size


Estimated Cost*


Per Serving

Prep Time

15 min

Cooking Time

50 min

Price/Availability Effective Date: February 10, 2014


3 tbsp Becel® Buttery Taste margarine
10 ozs Cremini mushrooms or white mushrooms, finely chopped
1 med Fresh zucchini finely chopped
0.5 cup Sweet onion finely chopped
1 lb Turkey, lean ground
0.5 cup Quinoa cooked according to package directions (about 1 cup/250 mL cooked)
4 slices Bread sandwich bread, processed into crumbs
1 cup Sauce no salt added tomato sauce
1 lrg Egg
0.5 tsp Ground Black Pepper
1 tbsp Brown Sugar dark
0.25 tsp Salt


  1. Preheat oven to 375° F (176° C).
  2. Melt Becel® Buttery Taste margarine in large nonstick skillet and cook mushrooms, zucchini and onion, stirring occasionally, until vegetables are starting to brown and tender, about 8 minutes; let cool.
  3. Combine mushroom mixture with ground turkey, cooked quinoa, bread crumbs, 1/2 cup (125 mL) tomato sauce, egg and pepper.
  4. Form mixture into loaf and arrange in shallow roasting pan. Bake 40 minutes.
  5. Blend remaining tomato sauce, brown sugar and salt in small bowl.
  6. Brush top of loaf with tomato mixture and return to oven until meatloaf is thoroughly cooked, about 8 minutes.
  7. TIP: For a gluten-free version, replace whole wheat bread with gluten-free bread.

+Not available at Walmart.
++Available in select stores only.

* Estimated cost per person based on prices for ingredients listed in the recipe as of the Price/Availability Effective Date. Like products may be substituted. Prices and selection may vary by store. Certain items not available in all stores, or at Walmart. Ingredient availability confirmed as of the Price/Availability Effective Date. Seasonal items available at peak only. Check with your local store or Walmart.ca for availability.

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