Quinoa Pesto Meatloaf

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This is not your traditional meatloaf. However, Wes still dipped it in ketchup much to my dismay. This meatloaf is not only gluten free, but also made with a dairy free pesto. Instead of traditional breadcrumbs, this meatloaf contains the power grain, quinoa. Quinoa with it’s nutty flavor is high in protein (for a grain) and packs in the fiber. I also snuck in a cup of shredded carrots to add some additional nutrients and fiber (and veggies for the boy who never eats them).

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½ cup quinoa

1 lb ground turkey

1 cup shredded carrots

2 TBSP pesto

Dairy free pesto

1 cup packed fresh basil

3 TBSP olive oil

3 TBSP pine nuts

¼ lemon (juice)

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Preheat oven to 375. Cook ½ cup quinoa according to directions on package. To make fresh pesto: toast pine nuts in skillet over medium heat. Blend basil, olive oil, pine nuts and lemon juice in blender until desired consistency is reached. In a large mixing bowl combine the cooked quinoa, ground turkey, shredded carrots and pesto. Spread into bottom of a greased 8×8 baking dish and cook for 30-45 minutes. I recommend using a meat thermometer and cook until it has reached appropriate temperature.

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