Turkey, Zucchini, and Quinoa Meatloaves

My mother in law spoiled me and bought me the newest Weight Watchers cookbook! I love those cookbooks! I altered this recipe from it, just a touch. I added less egg white and added some bread crumbs which may change the points plus by a point, it's normally a 5 points plus per loaf. These things sound really "healthy" but do not knock this one until you try it! Seriously these things taste amazing!
Turkey, Zucchini, and Quinoa Meatloaves

½ cup quinoa, rinsed
1 zucchini, coarsely shredded
2 large egg whites (I only use 1)
½ cup chili sauce, divided
½ onion, finely chopped
1 Tblsp chopped fresh sage
½ tsp salt
½ tsp black pepper
1 lb ground turkey breast
1 Tblsp spice brown mustard
¼-1/2 cup bread crumbs or panko if needed (mine came out a little too wet)

Cook quinoa according to package directions. (Usually just rinse the quinoa, add double the amount of water. Example, 1 cup of quinoa to 2 cups of water. Add tsp salt. Bring to a boil and cover and lower heat to simmer for about 10 minutes or until cooked.) Fluff with fork and let cool slightly.
Preheat oven to 425. Line large baking pan with foil; spray foil with nonstick spray.
Squeeze the shredded zucchini dry and place in large bowl with egg white, ¼ cup of chili sauce, onion, sage, salt and pepper. Add turkey and quinoa and stir to mix well.
Shape into 6 oval loaves. Place loaves on baking pan. Stir together remaining ¼ cup chili sauce and mustard in small bowl; spread mixture evenly over loaves. Bake until instant read thermometer inserted into side of each loaf registers 165 degrees, about 30-35 minutes. Let stand 5 minutes before serving. EnJOY!