Turkey Meatloaf – 21 Day Fix Extreme Style, aka, Gluten Free!
This turkey meatloaf recipe was a hit in my house!!! We have been primarily gluten free for the past 6 months now and while neither my husband or I have a “gluten allergy” we both tend to just feel better when we avoid it! Luckily our clean eating lifestyle has made the adjustment pretty easy and why I absolutely loved this Turkey Meatloaf recipe that uses Quinoa opposed to the traditional breadcrumbs! Its simple, clean, and if you’re like me…you can easily double this up and make an extra one to freeze or enjoy throughout the week as a second dinner and/or lunches!
Turkey Meatloaf
Makes 8 servings, 1/8 meatloaf each
21 Day Fix & Fix Extreme Container equivalents: 1/2 Purple, 1 red, 1/2 yellow
WHAT YOU NEED:
- 2 lbs raw 93% lean ground turkey
- 1 cup all natural-mild salsa
- 1 cup cooked quinoa, cooled
- 2 large eggs, lighly beaten
- 3 cloves garlic, finely chopped
- 1 tsp sea salt or Himalayan salt (Mineralize)
- Ground black pepper (to taste, optional)
- Fresh chopped parsley (for garnish, optional)
WHAT YOU NEED TO DO:
1. Preheat oven to 375 degrees F (190 C)
2. Combine turkey, salsa, quinoa, eggs, garlic, salt, and pepper in a large bowl; mix well by hand or with rubber spatula (I used that little gadget from Pampered Chef and it worked FABULOUS – I am not a mix by hand type of girl and this did the trick!!!)
3. Shape mixture into shape of a loaf and place on engrossed 13×9 inch baking pan (I actually used a pan that has the grates so the grease will drip down off)
4. Bake for 60 to 70 minutes, or until center is no longer pink and meat is cooked through.
5. Let stand 10 minutes before serving
6. Garnish with parsley
TIP: Cut cooked meatloaf into single servings and freeze in single resealable plastic bags for future meals!
I really liked the consistency of the meatloaf but next time I will likely add in some chopped peppers and spinach just because I like to sneak in those greens any chance I get!
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Maegan Blinka 
Hi Maegan! If I converted this recipe to a muffin style instead of an actual loaf-how many muffins do you think would be 1 serving according to the 21 day fix? Thank you!
You’ll just want to think about what you’re putting into it…if you use 1 pound of meat and get 12 meatballs/muffins…then 3 would equal one red! Make sense?
2 lbs raw 93% lean ground turkey:
This would be a total of about 8 reds
1 cup all natural-mild salsa:
This is total 1 purple…so if you broke it into 8 servings…I would probably just leave out the 1/8 of a red!
1 cup cooked quinoa, cooled
Same as with salsa…you’re talking a total of 2 yellows…so if you’re counting it, it would be 1/4 of a yellow
2 large eggs, lighly beaten – This adds 1/8 of a red to each serving
How many loafs does the recipe make? I see three in your picture. Just trying to be clear to know about the serving sizes! Thanks!
I make them small – so I took the 2 pound of meat mixture and split into 3 equal sized loaves so they cook faster than one big one!
doe the quinoa have to be cool before you add to mixture?/ I assume so?