I've made this a couple times, and we LOVE IT. I used regular Italian sausage (not turkey), just because that's what I had. I also took other suggestions and used a package of onion soup mix instead of the onion. I didn't have oatmeal, so I just used regular bread crumbs (slices of white bread that were starting to go stale ground up in my mini-chopper). I also didn't have Italian seasoning, so I just sprinkled some parsely, basil and oregano in. I made HALF of the glaze - just using 1 small can of store-bought tomato sauce with the Worcestershire sauce...I put a few dashes of hot sauce in, but I didn't have liquid smoke, so I just put in some creole seasoning. It gave it such a nice flavor, and the glaze "baked on" since it was the lesser amount. One key thing that I did (that was a lesson learned from the first time) - instead of making 1 big meatloaf, I made 2 smaller loaves in the same pan. Then the baking time did take about an hour. Like some of the other commenters, I found that the baking time for a single loaf was far longer than these instructions say....but split in 2, it's about perfect. THIS RECIPE IS A KEEPER!! :)
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I've made this a couple times, and we LOVE IT. I used regular Italian sausage (not turkey),...