Pesto and Provolone Turkey Meatloaf
Yield: 8 servings
  • 2 pounds ground turkey, 90% lean
  • ½ cup cooked quinoa
  • ½ cup pesto
  • ½ cup chopped provolone cheese
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 1 large egg
  • 1 tablespoon balsamic vinegar
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  1. Preheat oven to 350 degrees F. Line a baking sheet with nonstick aluminum foil and set aside
  2. Combine all the ingredients in a large mixing bowl. Be sure not to over-mix. Freeform the meatloaf onto the baking sheet. I usually make mine 4-5 inches wide and about 3-4 inches tall.
  3. Bake for 1 hour or until it reaches an internal temperature of 165 degrees F. Let rest a couple minutes before taking the internal temperature. If desired, top with additional pesto and some shredded provolone during the last few minutes of baking time. Once the meatloaf is done, let rest 10 minutes before slicing.
Recipe by Lemon & Mocha at