Turkey and Quinoa Meatloaf
I made this recipe for dinner tonight, and I made a few changes for taste -- I substituted a slightly spicy BBQ sauce for the hot sauce to give flavor without heat, and for the glaze I substituted whole grain mustard for half of the brown sugar to enhance the spice in the BBQ sauce without making it too sweet. I also added an extra egg to help it stick together better.
The recipe itself is very delicious, and it won over the whole family (including the picky eaters, young and old). Since I was baking it in an 8x8 pan I took care to drain the fat and juices a couple of times so that the loaf wouldn't come out mushy. However, I still managed to accidentally dump half of the loaf out into the sink when I drained the last bit of the juices. The result was that the dish wasn't too juicy, but it also still fell apart. In the future, I'm going to try variations with rolled oats or partially-cooked quinoa or uncooked quinoa to see if I can overcome the problem of the loaf falling apart in the pan.
Verdict: Great base recipe, definitely worth experimenting with.
0 users found this review helpful
Oct. 15, 2013