Skip to Content
Ver en Español
Menu

Turkey Meatloaf with Broccoli Pesto

  • Save Recipe
  • Prep 30 min
  • Total 40 min
  • Ingredients 17
  • Servings 4
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to make?
  • Save
  • Share
  • Keep Screen On
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.
by Qué Rica Vida Cocina
Updated Dec 10, 2013
  • Save
  • Share
  • Keep Screen On

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

Directions

  •  
    1
    Preheat the oven to 340°F.
  •  
    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.

Expert Tips

  • tip 1
    You can also use chicken instead of turkey.
  • tip 2
    Your pesto could do without the broccoli, but it will give your sauce a delicious texture.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • 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.
© 2024 ®/TM General Mills All Rights Reserved