I’m a little ashamed to admit that I once regarded meatloaf as having the same degree of allure and mystique as something akin to chicken pot pie. You know, the kind of dish relegated to Sunday night dinner that everyone tolerates but that nobody gets particularly excited about.
Well, foolish me.I had a brief but happy flirtation with meatloaf following a rainy day viewing of The Amazing Spider-Man a couple years back (remember Aunt May’s meatloaf?) but that eventually trailed from consciousness.
Fast forward to December 17, 2013 and everything changed when I came across this post from my friend Amy.
Amy’s meatloaf (or perhaps I should say her Mom’s meatloaf) was greeted with such overwhelming affection by our family that I actually served it for Christmas dinner! Yup, it’s that good. And I’ve been making a version of it weekly ever since.This meal represents the perfect combination of low fuss, amazing flavour, and satisfying comfort that we all crave this time of year. It’s a protein rich delight that is sweet and spicy on the outside while being gorgeously moist and tender on the inside. And it all happens in the oven. Effortless. Working parents will love the convenience of this loaf on weeknights (you can prep it all the night before too) but trust me, it’s good enough to serve for any occasion — you will not be disappointed.The Sriracha sauce adds some heat but it is by no means overwhelming. If heat is not your thing, simply skip it.
Be sure to read the Nutrition and Cooking Notes for best results and do let me know how you like it if you give it a try!
SRIRACHA QUINOA MEATLOAF (GLUTEN FREE)
Sriracha Quinoa Meatloaf (inspired by Elephant Eats )
- 3 lb (1.5 kilos) ground meat of choice (I used grass-fed organic sirloin with 10% fat)
- 1 cup (250 mL) cooked quinoa (for a non-gluten free version, you can sub 1 cup Italian Panko breadcrumbs)
- 1 large yellow onion, minced
- 1 egg lightly beaten
- 2 tsp (10 mL) garlic salt (or salt/gluten-free seasoning of choice)
- 3 cups (750 mL) of your favourite tomato sauce
- 3 Tbsp (45 mL) Sriracha sauce
- 4 Tbsp (60 mL) brown sugar
- 2 Tbsp (30 mL) gluten-free soy sauce (often labeled Tamari soy sauce)
- 2 Tbsp (30 mL) Worcestershire sauce
- 2 Tbsp (30 mL) grainy Dijon mustard
- 2 Tbsp (30 mL) apple cider vinegar
- 1 bunch of green onion/scallions, chopped (for topping)
Nutrition & Cooking Notes:
- Although we are a family of 4, I double the batch when making this loaf so that we have a leftovers for a full meal the next day. The leftovers would work beautifully for lunch but more typically, I incorporate the chopped meat into a vegetable stir-fry for supper the next day. Since the meat has already been cooked, I simply toss it into the skillet at the last minute to heat through.
- I first tried quinoa in this recipe when I discovered that I had run out of Panko breadcrumbs. I always have quinoa on hand and had a feeling it might work well in this recipe so I cooked up a batch in the rice cooker. It delivers great nutritional value while adding some depth and moistness to the loaf. Breadcrumbs work beautifully as well however. The quinoa is mildly more crumbly but worth it.
- You can use any meat you wish here — ground turkey and chicken for example would sub very well. This particular recipe has not been created around lentils/legumes so that is an experiment that would need to be tested.
- In a pinch, you can sub 1 packet of dehydrated onion or vegetable soup mixture for the yellow onion being mindful of sodium levels (which are generally staggering in these packaged foods) — if you go that route, be sure to omit the addition of garlic salt.
- I serve the meatloaf with a generous portion of sauce and a happy handful of green onions on top. A crisp green salad to accompany is lovely.
Directions:
Heat oven to 350 F
- In a large bowl, combine: meat, quinoa (or breadcrumbs), onion, egg, garlic salt, 1 cup of the tomato sauce, and 2 Tbsp Sriracha sauce until the ingredients are well integrated (I use my hands to mix).
- Place the meat mixture into a baking dish that is large enough to accommodate both the meat and the sauce (I use a 9″ x 12″ glass baking dish). Using your hands, shape the meat mixture into a loaf, patting it as you go along so that it holds together in a compact rectangular shape.
- In a medium sauce bowl, whisk together: the remaining 2 cups of tomato sauce, 1 Tbsp of Sriracha sauce, brown sugar, soy sauce, Worcestershire sauce, Dijon mustard and vinegar.
- Pour the sauce over the meatloaf and place in middle of the oven, uncovered, for approximately 1 hour + 20 minutes, or until cooked through and bubbling around the edges, basting occasionally with the sauce if you think of it.
- Carefully remove meatloaf from oven and allow it to settle for 10 minutes before carving and plating. Be sure to add some of the delicious sauce to the slices and top with a generous handful of green onion.
Oh yum!! This looks amazing!! I love how you made it gluten free!! I’m intolerant… so it’s great to see recipes that I could actually eat!! YUM! Hope that you have a great weekend!!
Kelly, I have never had meatloaf in my life (it’s typically US stuff), but from all those I have ever seen this one looks and sounds the most tempting. I love the sriracha’s presence of course and the long list of seasoning ingredients must yield amazingly complex results. I suspect you have added quinoa the same way (as a binder?) I have been adding semolina to lots of products! It gives me ideas about the big jar of quinoa I have had for ages in my kitchen… (I’m not a big fan of quinoa alone; it’s interesting, quite good, but I always opt for white rice instead ;-) ). I have been eating organic meat for several years now, so I’m happy to learn you are not one of those who think that paying more for organic meat is just a snobbish show off ;-)
Your photographs are so beautiful I cannot imagine how you made meatloaf look so sexy!
This is awesome…sriracha is my new favorite condiment. I actually order some homemade, small batch sriracha from a girl in NY. Always looking for ways to use it. Sometimes those substitutions work out..great find on the quinoa ;)
Besides the obvious fact that I love Sriracha, I also had to comment how much I LOVE Lagunitas IPA! Good call. Recipe looks great! Thanks for sharing!
– Randy Clemens –
I have to admit that everything I have tried with quinoa thus far has been met with shrugged shoulders and an “It’s o.k.” :) Maybe it’s because the quinoa was the star. Here I see it more as a healthy filler. From all of the other wonderful ingredients and the seasoning – Sriracha YAY! – it looks like the quinoa is taking a backseat. Certainly love the looks of this meatloaf and the flavors! Once a week? Sounds like a recipe I need to make!! Thanks!
My husband loves meatloaf! This looks 10 times better than the one I have been making for him. I love the highly nutritious quinoa you have squeezed in there…super! Sriracha sauce is the killer!
Christmas dinner meatloaf? Whoa, it *must* be good if it was elevated to such a lofty position! You know, I think I’ve eaten meatloaf all of once in my life. My mother, being a vegetarian, always made nut loaf when I was a kid (or “nut gross” as my sister and I called it :D). Even now I tend to cook nut loaves instead of meat so actually if someone mentions meatloaf (which they never do :( ) I think I’d actually be pretty darn excited to try it.
Thanks for sharing this Kelly… it’s reminded me again that meatloaf is something I should really get acquainted with!
via the dailymail:
It was shut down for a month over complaints about the spicy smell, but the Sriracha factory is back in business and has opened its doors to die-hard fans.
Huy Fong Foods Inc. last week released a public invitation welcoming hot sauce-lovers to tour their 650,000 square-foot factory in Irwindale, California.
Now fans of the cult classic condiment, adored for its versatility and for firing the belly, can for the first time see how the famous rooster sauce is produced.
:) :) :)
Read more: http://www.dailymail.co.uk/news/article-2560370/A-recipe-success-Inside-Sriracha-factory-fresh-chilies-ground-vinegar-salt-garlic-turned-famous-hot-sauce.html#ixzz2tiKlKhGJ
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You had me at sriracha my friend even though I am not much of a meatloaf eater, I would line up to give yours a try. Christmas dinner didn’t hurt either!
Has the factory for sriracha reopened? I had heard that they had to close their doors due to the strong aromas emitting from their California factory.
I can comment!!
YESssss.
this looks incredible, Kelly.
Meatloaf is my ALL TIME comfort food. Xx
Now this might be a meatloaf I can get behind. I know Mr. N would love it! The flavors sound amazing!! Happy day Kelly. :)
We are on the same wavelength again, or close enough… I just made meatballs using almond flour instead of bread crumbs and LOVED the way they turned out. Shall be on the blog sometime in the year of 2014 (can you tell I am slightly busy? ;-)
I am saving your version with quinoa for my next adventure in Meat Loaf Land
I was so excited to read this just on the beautiful colors alone! So vibrant and pretty (way to give meatloaf a makeover Kelly!) This sounds like a really nice & flavorful recipe- definitely one to try. My husband really likes meatloaf and I have a sneaky suspicion that this one will go over well. Cheers to Sriracha! Thank you xx
Kelly, you must have read my mind! I’ve been looking for some new meals to add to our weeknight rotation. I feel like we always eat the same olds over and over again. It’s so nice to get some fresh, wholesome ideas and this one looks and sounds incredible! I know what you mean about the less than exciting nature of meatloaf, haha! but you’ve put a really great spin on this version. I love the addition of Sriracha and would definitely keep it in the recipe – the sauce looks so succulent and inviting. Can’t believe there’s quinoa in there too… Awesome Kelly, thanks! (aunt May would definitely be jealous ;-).