In a large mixing bowl, combine the ground turkey, egg whites, quinoa, skim milk, and parmesan cheese. I recommend using your hands to mix everything thoroughly. This ensures that the ingredients are well incorporated and the meatloaf will have a consistent texture.
Add in the salt, black pepper, oregano, minced garlic, and fresh parsley. It’s crucial to mix these spices well into the turkey mixture to ensure every bite is flavorful.
Once mixed, transfer the meat mixture into a lightly greased 9x5 loaf pan. Alternatively, you can shape it into a loaf and place it in a 9x13 baking dish if you prefer. Make sure to press the mixture down to form a compact loaf.
Top the meatloaf with the marinara sauce, spreading it evenly over the top. This not only adds flavor but also moisture as it cooks.
Preheat your oven to 325 degrees F (about 160 degrees C) and bake the meatloaf for about 1 hour. Keep an eye on it, and you’ll notice the top will become beautifully browned.
Once the cooking time is up, remove the meatloaf from the oven and let it rest for 10 minutes. This is important, as it allows the juices to redistribute throughout the meatloaf, making it juicier and easier to slice.
While the meatloaf is resting, prepare the sauce. In a medium-size saucepan, heat the olive oil over medium heat and add the finely chopped onion and minced garlic. Sauté for about five minutes until the onion is soft and the garlic is fragrant.
Add the tomato sauce, diced tomatoes, and crushed tomatoes to the pan, stirring well to combine. Let it simmer on low heat to develop the flavors.
Season the sauce with additional oregano, a pinch of red pepper flakes, and if you like, the balsamic vinegar. Allow it to bubble gently for about 30 minutes.
Finally, serve slices of the Tuscan Turkey Meatloaf with a generous ladle of the tomato sauce spooned over the top. It goes wonderfully with a side of roasted vegetables or a fresh salad.
