Turkey, Zucchini and Quinoa Meatloaves, serves 6, 5 pp

Ingredients

	2 item(s) egg white(s)
	1/2 cup(s) chili sauce
	1/2 medium uncooked, onion(s), chopped, finely
	1/2 cup(s) uncooked quinoa, rinsed
	1 medium uncooked zucchini, coarsely shredded
	1 Tbsp fresh sage, chopped
	1/2 tsp table salt
	1/2 tsp black pepper
	1 pound(s) uncooked 93% lean ground turkey
	1 tsp Heinz Spicy Brown Mustard Instructions Cook quinoa according to package directions. Fluff with fork and let cool slightly. Preheat oven to 425F. Line large rimmed baking pan with foil; spray foil with nonstick cooking spray. Squeeze zucchini dry and place in large bowl with egg whites, 1/4 chili sauce, onion, sage, salt and pepper. Add turkey and quinoa and stir well to mix. Shape into 6 (2-1/2" x 4") oval loaves. Place ovals on baking pan. Stir together remaining 1/4 cup chili sauce and mustard in small bowl; spread evenly over loaves. Bake until instead read thermometer registers 165F, 30-35 minutes. Let stand 5 minutes before serving.