Turkey (or Chicken) & Quinoa Meatloaf

I adapted this recipe from something I found on allrecipes.com. The original wasn't bad, but some of the measurements were off, and I really didn't want to make up a brown sugar rub for it.
If you're not sure about what quinoa is, then check this out: http://en.wikipedia.org/wiki/Quinoa and http://www.quinoa.net/.
1/4 Cup of Quinoa
1 Cup of Water (can be reduced to 3/4 potentially)
1 tsp of Olive Oil
1 stalk Green Onion, chopped
1 Large clove of garlic, chopped
1 lb of ground turkey or ground chicken
1 tbsp ketchup or tomato paste
1 tbsp (or more) Tabasco sauce
2 tbsp Worcestershire Sauce (not 100% necessary)
1 egg
1 1/2 tsp of salt
Pepper and other seasonings to taste - personally I use crushed red pepper, ground black pepper, and alternate between a few different herb & spice blends to change things up.

• Preheat oven to 350 degrees. Spray a cooking pan (8x8 will work) with cooking spray and put to the side.
• Bring quinoa and water to boil in a pot over high heat. Reduce heat to medium low to low, cover, and simmer until quinoa is tender and water has been absorbed. This may be around 15 to 20 minutes. Once done, remove from heat to cool, fluff quinoa with fork.
• Heat oil in a skillet over medium heat. Stir in the green onion and garlic. Cook for about 5 minutes, or until garlic is lightly browned and onion soft.
• Stir all the ingredients together in a large bowl until well combined. The mixture will be very moist.
• Shape mixture into a loaf in the prepared pan, and add either a zigzag of ketchup or BBQ sauce on top.
• Bake in preheated oven for 50 minutes. Let meatloaf cool for about 5 to 10 minutes before slicing and serving.

Serves 4.