This was VERY good! I made some changes, here is exactly what I did: I grated 4 baby carrots and about half of a yellow onion into the bowl using a large microplane. I soaked the 1 cup of breadcrumbs in the 1 cup of milk while I was grating the veggies. This last step plumps up the bread so that it's nice and moist all through the mixture, and then I just add this mushy mixture to the meatloaf. Also, I grated the colby cheese fresh instead of using pre-grated since I find it melts better this way. As the recipe stated, after using my hands to mix the meatloaf, I FOLDED the cheese in using a spoonula as if making a mousse. I added a few splashes of worcestershire sauce to the mix, and then I formed TWO loaves in a 9x13 baking dish. Covered each loaf with a thin layer of my favorite bottled BBQ sauce, and used a thermometer to alert me when they had reached 175 degrees, took them out of the oven and covered with foil for a couple of minutes. Delicious! I love this served with oven-roasted potatoes or mashed potatoes, and 'Jamie's Cranberry Spinach Salad' from this website. ***UPDATE: according to the USDA website (and other websites as well), ground turkey must be cooked to 165 degrees. So, I remove this meatloaf from the oven when it registers between 155 and 160, and then cover tightly with foil so it comes up to temp. ALWAYS moist, never dry.
Was this review helpful?
940 users found this review helpful
This was VERY good! I made some changes, here is exactly what I did: I grated 4 baby carrots...