Turkey Meatloaf

Bring the quinoa and water to the boil in a saucepan over high heat. Reduce heat to medium-low, cover and simmer until the quinoa is tender and the water has been absorbed, about 15 to 20 minutes. Set aside to cool.

Preheat an oven to 180 C / Gas 4.

Heat the olive oil in a frying pan over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the garlic and cook for another minute; remove from heat to cool.

Stir the turkey, cooked quinoa, onions, tomato puree, hot sauce, 2 tablespoons Worcestershire, egg, salt and pepper in a large bowl until well combined. The mixture will be very moist. Shape into a loaf on a foil lined baking tray. Combine the dark brown soft sugar, 2 teaspoons Worcestershire and 1 teaspoon water in a small bowl. Rub the paste over the top of the meatloaf.

Bake in the preheated oven until no longer pink in the centre, about 50 minutes. An instant-read thermometer inserted into the centre should read at least 70 degrees C. Let the meatloaf cool for 10 minutes before slicing and serving.