1mediumzucchini, shredded and squeezed to remove some of the moisture (about 1 cup)
1smallred onion, finely chopped (I used 1/2 cup finely chopped yellow onion)
1tablespoonfresh parsley (or 1 teaspoon dried)
1teaspoondried Italian seasoning
1/2cupchili sauce or ketchup, divided
1/2teaspoonground black pepper
1poundground skinless turkey breast
Cook the quinoa according to the package directions. Fluff with a fork and let cool slightly.
Meanwhile, line the bottom of a 9x13 baking pan with foil. Preheat the oven to 375F degrees.
Place the zucchini in a large bowl. Add the egg whites, onion, parsley, Italian seasoning, 1/4 cup chili sauce, salt and pepper. Add the turkey and quinoa and mix well to combine.
Transfer the mixture to your prepared baking pan. Shape it into a 5 x 11-inch rectangle loaf. Brush the remaining 1/4 cup chili sauce evenly over the loaf.
Bake until an instant read thermometer inserted in the center of the meatloaf reads 165F degrees, about 50 to 55 minutes.
Remove from the oven and let rest at least 5 minutes so it's easier to cut. Cut into 6 even pieces.
Quinoa grows with a bitter protective coating called saponin. Be sure to give it a good rinse in a fine mesh sieve before cooking it, unless yours says it's pre-washed.Chili sauce is a condiment made with chili peppers and tomato. You can usually find it in the grocery store near the ketchup, or just substitute ketchup instead.Weight Watchers PointsPlus: *5Weight Watchers SmartPoints: *4Weight Watchers Freestyle SmartPoints: *2
Weight Watchers Turkey Meatloaf with Quinoa & Zucchini Recipe
Amount Per Serving (1 /6th recipe)
Calories 185Calories from Fat 36
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.