Reviewed: May 26, 2012

5 stars! This has been in our regular dinner rotation for several years, it is so good. The quinoa adds great texture. The only thing I do differently is add sauteed onions and shredded mozzerella cheese, and top with a combo of ketchup and BBQ sauce. Trust me, give this recipe a try, you will be happy you did. The fact that you can stick to the recipe pretty much as written is a sure sign of its excellence! Thanks so much for submitting.

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Reviewer:

Cheeza

Cooking Level: Intermediate

Living In: Sonoma, California, USA

Reviewed: May 26, 2012

The flavor and texture were great much better than regular meatloaf.

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Reviewer:

cssdycknuhbs

Reviewed: May 24, 2012

We LOVE this! I just made it again tonight and it's in our regular rotation. It's great as-is. There are a few things you can play with, if you like. I have added garlic powder, thawed frozen spinach & a small amount of parmesan cheese. Next time I may try adding some diced carrots. You can make small adjustments and it is always fabulous!!!

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Reviewer:

sch

Reviewed: May 23, 2012

Added an extra egg but I was shocked how flavorful this was. Very tastey!

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Reviewer:

CC1801

Reviewed: May 16, 2012

Very good and well received. I spaced out & accidentally put the ingredients meant for the topping in the loaf mixture and still tasted great! A thin layer of brown HP sauce went on top instead. The sweet and spicy flavours were balanced beautifully in this surprisingly healthful loaf. Thanks Drew!

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Reviewer:

Cassel

Reviewed: May 11, 2012

The best part of this was the glaze on top. Really turned out nice.

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Reviewer:

karl264

Reviewed: May 9, 2012

Really liked this except the topping was a bit sweet. We also like spicy so I will probably add some chopped jalapeno next time. Didn't have hot sauce or tomato paste (none open) so used ketchup like another reviewer suggested. Texture good baked on the foil covered sheet. Definitely do this again.

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Reviewer:

mgs425

Reviewed: May 6, 2012

I enjoyed this recipe a lot. There is a bit of a kick to it due to the hot sauce; it's not tongue-searing hot by any means, but it's a consideration if you're feeding it to kids. I thought the 1 egg was enough to bind the meatloaf mixture, but it is important that you let the meatloaf stand at least 10 minutes before cutting it up so that it has the best chance of holding its shape when sliced (which was done easily with a serrated knife). All in all, it was one of the better recipes for meatloaf that I cooked up, and I think I'll keep it in the dinner rotation.

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Reviewer:

JJAVIER

Cooking Level: Expert

Home Town: Hilo, Hawaii, USA

Living In: Englewood, Colorado, USA

Reviewed: May 6, 2012

The only thing I changed was to add red bell pepper, carrots and celery. I liked the changed but it was still a bit bland. I might throw some chicken bullion in to give it more flavor. But a very good base recipe you can change to your taste.

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