Meatloaf - Turkey. Being on the road for work has me longing for home. As I said a few days ago, the start of fall has me thinking of comfort food. The cooking shows and magazines are all gearing up for warm and satisfying meals. A few meatloaf recipes caught my eye and I had to make one of those recipes on Sunday afternoon. Being away, I had to resort to restaurant food. Okay, but being by myself, I wasn’t going to try a nice restaurant. Take-out it was.
The Spicy Turkey Meatloaf recipe (below) was a reader recipe in the latest Cooking Light issue. A few comments on the recipe, though.
- It wasn’t all that spicy. I might add a bit more Sriracha sauce
- Given the ingredients, I would have thought it had an Asian taste. Unfortunately, no. Great flavor, but more that of a standard loaf.
- The mushrooms didn’t do it for me. I do like mushrooms and the pre-cooking was the right thing to do. It kept the loaf moist but not soggy. However, I would have preferred another filler. I think if some celery and/or nuts were added in place of the mushrooms, it would have improved my thoughts. (If you choose to alter the recipe below, I would recommend walnuts. I’ve used them in past loaf recipes with great success.
Recipe: Spicy Turkey Meatloaf with Ketchup Topping
Summary: Recipe on myrecipes.com. Written by Dan Kailukaitis
