Great Lakes Foodie

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.

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