Quinoa Turkey Meatloaf

Quinoa Turkey Meatloaf

Quinoa Turkey

Choose the leanest, freshest
ground turkey breast (97%
or leaner). You want to be sure
that there’s no skin included.


I Love Me Café ™


  • 1 pound ground turkey breast, hormone-free and antibiotic free
  • 1 organic egg
  • ¼ cup of cooked quinoa (see the Whole Grain cooking chart)
  • ¼ cup of finely chopped carrot
  • 1 zucchini, diced fine
  • ½ cup of onion, diced small
  • 2 cloves of garlic, minced
  • 2 tablespoons of olive oil
  • 2 teaspoons of salt
  • 1 teaspoon of curry powder
  • 2 tablespoons of tomato sauce
  • A pinch of black pepper

Quinoa Turkey Meatloaf

Makes 4 servings


1. Preheat oven to 325°

2. Place all ingredients in a bowl and mix well

3. Form the mixture into a loaf and place into a pan or meatloaf pan

Optional: You may add a tablespoon of organic chicken broth to the bottom of the pan to keep the meatloaf more moist

4. Place the meatloaf pan in the oven and bake until the internal temperature, measured with a thermometer, reads 165° (approximately 25 minutes)

Optional: Brush the top of the loaf with tomato sauce

When done, let cool for 5 minutes. Serve with spaghetti squash, or steamed green beans.

Chef Angela: Notice how little salt I use – just two teaspoons for a whole meatloaf. If you want to cut the salt in half, add sauteed onions and fresh garlic. You can double this recipe to serve 8, or to save extra slices for lunch.

Debbie’s Nutritional Notes: Quinoa is incredibly nutritious – rich in vitamins (B1, B2. B6, E) and minerals (potassium, folate, phosphorus, zinc, copper, iron). Its high fiber content can help reduce blood sugar levels, lower cholesterol, and increase your feeling of fullness to help with weight loss.
Quinoa is also high in protein compared to other plant based
foods, and contains all the essential amino acids you need.

Choose the leanest, freshest turkey ground turkey breast you can find (97% or leaner) to be sure that there’s no skin included. Make a nutritional investment and get hormone-free, antibiotic-free turkey to stay as close to natural as possible.


Zucchini-Mushroom Griddlecakes

Zucchini-Mushroom Griddle Cakes

Griddle Cakes


This recipe is from The Culinary
Institute of America’s The
Diabetes-Friendly Kitchen cookbook, (2012, John Wiley & Sons, Inc.)

I Love Me Café ®

Photo Credit: CIA/Ben Fink


  • 2 teaspoons olive oil
  • 1 cup sliced cremini mushrooms
  • ½ yellow onion, diced
  • 1 medium zucchini, shredded
  • 1 cup whole wheat instant baking mix
  • ½ teaspoon kosher salt
  • 1 tablespoon sugar
  • 2 teaspoons Parisian fines herb mix (chives, dill, basil, tarragon, chervil)
  • ¾ cup buttermilk
  • 1 egg
  • 1 ounce grated hard cheese (Parmesan works well)
    The Diabetes Friendly Kitchen Cookbook By Jennifer Stack
    This recipe is from The Culinary Institute of America’s The Diabetes-Friendly Kitchen cookbook (2012, John Wiley & Sons, Inc.)


Zucchini-Mushroom Griddlecakes


Any salt-free, dried herb mixture can be used in these savory griddlecakes. Serve them with extra sautéed mushrooms on top if desired.

1. Heat the olive oil in a sauté pan over medium high heat. Add the mushrooms and sweat. When they have released some of their liquid, stir in the onion and cook until the onion is soft and translucent and mushrooms have released most of their liquid. Remove from the heat and stir in the zucchini. Set aside to cool.

2. Preheat a nonstick griddle to medium (about 300 degrees F).

3. Combine the baking mix, salt, sugar, and herb mix. Whisk together the egg and buttermilk. Add to the dry mixture and mix to combine. Stir in the zucchini mixture.

4. Use a half-cup scoop or ladle to portion out the batter onto the nonstick griddle. Cook on both sides until golden brown. Top with the grated cheese and serve.

Nutritional Information Per Griddlecake: Calories 54, Protein 3 g,
Carbohydrates 4 g, Fiber 0.5 g, Total Fat 3 g, Saturated Fat 1 g,
Sodium 69 mg