Rinse 1 cup of quinoa under cold water. Combine quinoa and 2 cups of chicken stock in a saucepan. Bring to boil, then simmer for 15-20 minutes. Let it cool.

Heat 1 tablespoon olive oil in a skillet. Sauté 1 chopped onion, 1 grated carrot, and 1 chopped red bell pepper for about 5 minutes. Add minced garlic and sauté for an additional minute. Remove from heat.

In a mixing bowl, combine 1 pound ground turkey, cooked quinoa, sautéed vegetables, 2 tablespoons tomato paste, cayenne pepper, garlic powder, onion powder, kosher salt, black pepper, 1 egg, and Worcestershire sauce. Mix until just combined.

Preheat oven to 350°F. Line a baking sheet with parchment paper. Shape the meat mixture into a loaf and create a slight indentation on top.

In a bowl, mix 2 tablespoons brown sugar and 1 tablespoon Worcestershire sauce. Spread this glaze on top of the meatloaf.

Bake for approximately 50 minutes or until internal temperature is 165°F. Let it rest for 10 minutes before slicing.