This recipe I admit was presented to me by my husband when we started dating. He loves some meatloaf and mashed potatoes and so figuring out the substitution for the breadcrumbs was crucial. Quinoa turns out to be an excellent filler. I don’t know where the original idea came from but i’ve kind of taken the idea under my wing and put my spin on it over the few years. I think I’ve gotten it to place of consistency that maintains a moist yet firm meatloaf. Many iterations of the recipe had too much quinoa, too little quinoa, come out dense as a brick, or dry as hell.
My take on gluten free meatloaf uses a mixture of ground beef and ground pork. I like half and half. I think the ground pork brings a lightness to the texture of the meatloaf. Of course we’re subbing the breadcrumbs for cooked quinoa. This adds a layer of cooking time so if you can make this ahead and refrigerate or freeze it until you’re ready that will cut down on time. We make our quinoa in our rice maker on the quick setting so we can have a cup ready in 10-15 minutes and it always comes out perfect.
If time is an issue, you can just use straight ketchup to glaze the top of your meatloaf. I add a little pizzazz into it just to impart some extra flavor. As I was making my recipe I realized I was running out of ketchup so my glaze has some bbq sauce for filler hence the darker color. If you like bbq meatloaf by all means glaze it up with some bbq sauce. Enjoy!