I changed the recipe amounts to 6 servings. I sauteed about 4 cups of a combination of sliced white button and crimini mushrooms in olive oil, garlic and seasoning salt. I added 2% milk with a little heavy cream, along with arborio rice and let the milk reduce quite a bit before I began stirring in hot vegetable broth. I only ended up needing 4-5 cups of broth. I used about half a cup of freshly grated parmigiano reggiano. The result had a nice earthy mushroom flavor and a very rich and creamy comfort food texture. I served it with Aidells roasted garlic and gruyere cheese chicken sausages. We enjoyed it!

Reviewed On: Jun. 23, 2008

Instead of dry onion soup mix, I used 2 teaspoons of chicken boullion, 4 teaspoons of dried minced onions, and a little white pepper. I also only used a 1.25lb package of ground turkey, one egg, and I doubled the glaze. I mixed half of that glaze in with the meatloaf, and used the other half as directed. There was a lot of glaze liquid in the pan with the meatloaf, so we served each slice with a drizzle of sauce on top. It was a little on the salty side, but it had good flavor. I baked it in a 9" glass pie pan for about an hour. I served this with whipped cauliflower. It was a flavorful and healthier take on meatloaf and mashed potatoes, with a twist! We enjoyed it. My fiance ate almost half of it already!

Reviewed On: Apr. 23, 2008

I changed a couple of things with this recipe, and it came out very well. I used a shredded Italian cheese blend instead of plain mozzarella, used whole eggs rather than mostly egg whites, and 2% evaporated milk instead of skim. I also added a little seasoning salt, white pepper and nutmeg. It smelled terrific and had a nice, creamy comfort food kind of flavor. My boyfriend and I both really enjoyed it. I'll definitely make it again!

Reviewed On: Mar. 27, 2007