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Turkey Meatloaf with Broccoli Pesto

  • Prep 30 min
  • Total 40 min
  • Ingredients 17
  • Servings 4

Ingredients

1
lb ground turkey
1/2
onion, finely chopped
2
finely garlic cloves, minced
1
egg, beaten
1/2
cup cooked quinoa
1
tablespoon mustard
Salt to taste
1/2
teaspoon cayenne pepper, or to taste
1/4
cup parsley, chopped
6
dried tomatoes in oil, finely chopped

Broccoli Pesto:

1
cup broccoli
1
cup basil leaves
1
garlic clove, peeled
1/3
cup olive oil
1/2
cup Parmesan cheese
1/3
cup pine nuts
Salt and pepper, to taste

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

You can also use chicken instead of turkey.

Morena Cuadra I love this recipe because it's very versatile and allows for many variations. This time I'm using quinoa for the filling (instead of bread), chopped dried tomatoes to give it more flavor and I finish off by covering the meatloaf with delicious broccoli pesto. An explosion of flavor in every bite! A bean salad with cherry tomatoes and asparagus is the perfect complement to the pesto.

Your pesto could do without the broccoli, but it will give your sauce a delicious texture.

Directions

  • 1 Preheat the oven to 340ºF.
  • 2 Place the ground turkey in a bowl and add the onion, garlic, egg, quinoa, mustard, salt, cayenne and parsley. Combine well and transfer to a platter lined with greased paper or aluminum foil. Stretch out the meat with your hands and form a rectangle. Sprinkle with the chopped dried tomatoes.
  • 3 Use the paper to roll up the meat like a Swiss roll. Transfer to a baking pan, throw out the paper and bake for 35 minutes.
  • 4 In the meantime, prepare the pesto. Place all the ingredients in the food processor and process until they’re almost homogeneous.
  • 5 When the meatloaf is ready, place a tablespoon of broccoli pesto over it and spread carefully. Bake for another 5 minutes. Remove from the oven, cover with aluminum foil and let it rest for 10 minutes.
  • 6 Prepare the salad by combining all the ingredients.
  • 7 Cut the meatloaf, serve with the broccoli pesto, and the salad on the side, if you wish.

Morena Cuadra I love this recipe because it's very versatile and allows for many variations. This time I'm using quinoa for the filling (instead of bread), chopped dried tomatoes to give it more flavor and I finish off by covering the meatloaf with delicious broccoli pesto. An explosion of flavor in every bite! A bean salad with cherry tomatoes and asparagus is the perfect complement to the pesto.

Rate and Comment

Morena Cuadra I love this recipe because it's very versatile and allows for many variations. This time I'm using quinoa for the filling (instead of bread), chopped dried tomatoes to give it more flavor and I finish off by covering the meatloaf with delicious broccoli pesto. An explosion of flavor in every bite! A bean salad with cherry tomatoes and asparagus is the perfect complement to the pesto.