Reviewed: Nov. 20, 2009

as the aroma went through the kitchen, into the living room, my son yells to me and says sweetly, "Mom, whatever you are cooking- I am eating" Needless to say, 6 year ols boys are not easy to please. He fell in love with this on the spot. I changed quit a few things. I used 1 cup bread crumbs 1 cup rolled oats. 2 eggs. 1/2 cup milk. 1/4 cup balsamic. 3 cloves of garlic. For the sauce...1/8 to 1/4 cup brown sugar 1-2 tbls dijon. With the changes I made to this recipe, it was out of site! Stayed together, moist and flavorful. My husband, son and I loved it!

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ChefCharlette

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Reviewed: Nov. 12, 2009

Wonderful! This is our favorite meatloaf recipe! Even my 5 year old son loves it! Freezes well too.

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Leslie Manor

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Reviewed: Jul. 17, 2009

This is THE BEST recipe for turkey meatloaf ever. I followed everything but omitted the 1 cup milk, it really isn't even needed, it's plenty moist without it. Sauce on top makes it fantastic. This goes in the weekly rotation for good! I did add a few spices that my family likes along with minced peppers. Thanks for sharing this one.

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KDUMAINE

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Reviewed: Jul. 15, 2009

This is definitely a keeper. I decided to make this and had begun to do so, all the while forgetting my oven was out. Watching countless episodes of Rachael Ray, I realized that I could pat the meat mixture into 7 patties and pan-fried in some canola until deep golden brown. Remembering the mushy comments I read from others, (although I now think this is due to the fact that a loaf pan is meant for bread and not a meatloaf, I never put a meatloaf into a loaf pan, I always pat it into the shape I want and roast it on a foil lined sheet pan) I rolled the patties in add'l breadcrumbs and this helped them stay together in the pan. I added the sauce to the pan after I was sure there wasn't too much oil left in the pan and poured in the sauce with a little water and let it reduce. I do think the sauce could benefit from a splash of worchestshire since the sugar in the sauce and the sweet of the balsamic in the meat needed alittle something to counterbalance. Overall I saved this recipe and will forward to friends.

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T Head

Cooking Level: Intermediate

Home Town: Temple, Texas, USA

Living In: Baton Rouge, Louisiana, USA

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Reviewed: Jun. 22, 2009

This is my go-to meatloaf recipe. I've made it for family members on diets (and told them to limit the sauce) and everyone is surprized how flavorful it is. It's often a little too soft, but no one here minds.

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Cookin'Mom

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

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Reviewed: Jun. 18, 2009

This was the best turkey meatloaf my family and I have ever had! Fresh rosemary is a must. I added a little more panko when I noticed the mix was on the liquidy side.

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heyjes

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Reviewed: Jun. 15, 2009

Im not sure if maybe I didnt use enough turkey but all i could taste was the Rosemary and it had the consistency of stuffing...I found it kind of gross and I would not make it again. If I did make it again I would not put the brown sugar in the topping as the sweetness did not help at all.

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Lindsay

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Reviewed: Jun. 13, 2009

Really easy to make--I have no idea what I'm doing in the kitchen, and I didn't screw this up!

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villabrownie

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Reviewed: Jun. 3, 2009

Way too much rosemary for me, but other than that I liked the sweet and tangy flavors. Next time I'll cut back on the rosemary.

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Cara

Cooking Level: Intermediate

Home Town: Fresno, California, USA

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Reviewed: Jun. 1, 2009

This is now my favorite meatloaf recipe, with (of course) a few adjustments. I prefer quick cooking oats to breadcrumbs, so I use those instead. For the sauce, I use 1/3 cup catsup, 1-2 tbs brown sugar, and 1-2 tbs Dijon mustard. I don't add the sauce until the meatloaf has cooked for about 1/2 hour. Then I pour off the fat, turn the meatloaf over onto a baking dish, slather the sauce all over it, and finish cooking. I think the addition of balsamic vinegar, plus the fresh rosemary, is what really sets this meatloaf apart. Great recipe!!

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Bzorg

Home Town: Trumbull, Connecticut, USA

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Reviewed: May 22, 2009

This is the first time making Turkey meatloaf. My husband loves meatloaf but I don't eat beef or pork. I didn't have balsamic vinegar so I didn't use it - apparently I wasn't missing much! I also didn't have fresh rosemary so I used the thyme and oregano I had in my herb garden. We absolutely loved it.

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RPARENT

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Reviewed: Apr. 25, 2009

The flavor was good, but the vinegar was very strong. My husband didn't seem to notice, but it was overpowering to me. I think next time I'll cut it back quite a bit and make more sauce - the sauce was really great!

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J. Marsh

Cooking Level: Expert

Home Town: Fayetteville, Arkansas, USA

Living In: Prairie Grove, Arkansas, USA

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Reviewed: Apr. 23, 2009

I am a lifelong MEATLOAF HATER and I LOVE THIS RECIPE!! It is pure comfort food to me. Thanks a million for this recipe. I have made it several times and everyone loves it. I use Pampered Chef's Rosemary seasoning instead of straight rosemary. I have used tomato paste when I was without tomato sauce (with only 1/2 cup brown sugar and a little extra water) and it has still been fabulous!

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ADONNER

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Reviewed: Apr. 22, 2009

I love this even more than the ground beef meatloaf that I have made - very tasty!!

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kristincrowfire

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Reviewed: Apr. 21, 2009

This might have worked better for me if I had gone with my gut and reduced the amount of balsamic and milk. The balsamic flavor was very dominant, and I've never heard of using milk in a meatloaf before this. I don't advise substituting ketchup for the sauce. If you're short on the sauce ingredients, go without - there's plenty of flavor and moist going on without it. I served this with mashed potatoes with leek and carrots, which worked pretty well as far as firsts go. My BF ate three servings of the meatloaf so it must not have been too bad.

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betty black

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Reviewed: Apr. 13, 2009

My wife just raved about this meatloaf. She rarely eats more then one meal of my traditional turkey meatloaf. She usually complains about how dry it is, but this meatloaf was incredibly moist. I was surprised by the addition of the balsamic vinegar. You definitely want to make extra sauce to top the slices. It was excellent as a sandwich on slices of toasted rosemary bread.

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brewbearnh

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Reviewed: Apr. 6, 2009

I would give this a 5 star as it relates to converting a traditional meatloaf into a healty version...however...my family left bits behind and said it was "strange tasting". I make a lemon rosemary chicken on the grill that we all love so would make my grilled chicken over this in the future.

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Cheri

Cooking Level: Expert

Home Town: Dartmouth, Nova Scotia, Canada

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Reviewed: Apr. 4, 2009

This is amazing, and my picky picky daughter loves the tomato sauce. I use way less balsamic vinegar than the recipe calls for.

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Sandra

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Reviewed: Mar. 30, 2009

This is a fantastic recipe!! I only used one pound of ground turkey because for whatever reason my local grocery store was only selling 1 lb packages and 2 lb packages...so I went with the 1 lb. I also added a cup of chopped green onions to this. After reading the reviews, I made a few other changes: 1) I used one cup of bread crumbs instead of two 2) I only used half of a red onion 3) I cut the milk and balsamic vinegar amounts in half 4)I only used 1/4 cup brown sugar for the topping. I also baked it for an hour after reading the reviews, and it turned out beautifully! Full of flavor, held it's form, and wasn't mushy at all. It's a keeper!!

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Dayna

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Reviewed: Mar. 24, 2009

I don't do the sauce on top as I don't like sweet meatloaf, but use a little dijon mustard in the loaf itself and adjust the liquid so it's meatloafy. This is a very good recipe and a nice alternate from "traditional" meatloaf. I've made it several times. And it makes great sandwiches on potato bread.

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NB

Cooking Level: Intermediate

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