I looove quinoa! Like I said, it's an awesome vehicle for whatever ingredients you have on hand and it has an amazing texture. Plus, it's filling and nutritious! Honestly, I'm making this meatloaf again but probably with totally different ingredients, ie. whatever I have in the frig like tonight. I also think that you can tell I'm not into measuring savory ingredients: use whatever you have and like. If you don't have fresh spices, use dried. If you don't have spices, don't use them. You get the idea. Like a quiche, a meatloaf is a basic dish that carries whatever you put in it. So, the ingredients are, shall we say, flexible. And freezable! You can make this loaf and freeze it for when you have a baby on the way and can't worry about dinner for, like, 3 months.
This recipe could serve 5 easily.
1 lb ground turkey
3/4 cup quinoa
1 1/2 cup chicken broth
1 tbs butter
Onion, chopped
Yellow pepper
Garlic
1 tbs butter
1 egg
Worcestershire Sauce
Hot Sauce
S+P
Olive oil
Goat cheese
Fresh Rosemary
Fresh Thyme
Fresh Oregano
Preheat your oven to350. Saute veggies in oil, butter til soft with salt and pepper; add spices and saute til fragrant, eh, three minutes. Add chicken broth and bring to a boil. Add quinoa and bring back up to a boil, cover and let simmer for 12-14 minutes (until the water is absorbed). In the meantime you can dump your turkey meat, egg, and sauces in a bowl; generously salt and pepper. Mix in your cooked quinoa. I crumbled the goat cheese into the mix last and stirred lightly so that the cheese didn't melt and didn't take over the entire dish: there were soft pockets of the cheese in the loaf and that was nice. Transfer mix into a greased (I use Pam) baking dish of your choice.
Bake in oven for about 45 minutes or until the meatloaf is 160 degrees. Allow to stand for ten minutes before serving so that the juices suck back into the loaf. Yummmm...Andy cleaned his plate which means this meal was a HUGE SUCCESS. Will make again, will freeze uncooked in preparation for baby.
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