Reviewed: Jan. 12, 2012

This meatloaf is so different! I love turkey and just had to try it! It comes out moist and full of flavor. I served it with turkey gravy and cranberry sauce. My husband and I both loved it and will make it a regular!

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Reviewer:

teagirl

Reviewed: Dec. 31, 2011

This was delicious! I didn't have poultry seasoning (and couldn't find it), so I substituted some chicken bouillon. I also substituted Parmesan cheese for the Romano, because it has a similar flavor to Romano and I already had some. Everyone loved it!

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3 users found this review helpful

Reviewer:

ladyladd

Cooking Level: Beginning

Home Town: Reeders, Pennsylvania, USA

Living In: Gahanna, Ohio, USA

Reviewed: Dec. 12, 2011

This is the best meatloaf I have ever made. My husband is not a ground turkey fan but loved this. Only left out the Romano cheese and used a red apple. I'm eating the leftovers for lunch today :)

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Reviewer:

kksolmon

Reviewed: Nov. 20, 2011

I made this recipe exactly as instructed, and it was AMAZING! Thank you so much! I will definitely be making it again!

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Reviewer:

theresa_adele

Reviewed: Nov. 9, 2011

Yummy, made as directed. The whole family loved this. I'll make it again. I did use parmasean cheese though because thats what I had.

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Reviewer:

BB34

Cooking Level: Expert

Reviewed: Oct. 31, 2011

Followed directions but couldn't get center to brown. Meat thermometer read above 190F so I enjoyed with a bit of hesitation. Flavor was good.

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Reviewer:

Cow

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Reviewed: Oct. 21, 2011

So good! The only change to the recipe was to leave out the cheese (lactose issues) and to bake in muffin tins. A new favorite!

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Reviewer:

nnylidoj

Reviewed: Oct. 10, 2011

Great... and so nice to have a turkey recipe that actually tastes like turkey! Great served with roasted new potatoes. A variation I like is to use Herbes de Provence instead of Poultry Seasoning. Any nice tart apple will do (the Granny Smiths being the most easily obtained of these).

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Reviewer:

gilfaethwy

Reviewed: Oct. 6, 2011

meh. it was OK. not the greatest, but not the worst "meatloaf" I've made. I chose this recipe because I had some ground turkey that needed to be used up, and I actually had all the ingredients on hand. it was moist freshly cut, broke up easily, and I made a side of poultry gravy and mashed potatoes. My 6yr old ate it, and at first he said it was really yummy, but as he ate he grew tired of it and said is wasn't his favorite and asked me not to make it again. My husband thought it was just nice to have something different, and that it was a good idea for a healthier meatloaf (as opposed to red meat), but not in his top tier of favorites. Overall Edible and Tasty in small doses and does well with gravy.

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Reviewer:

CJDellaRipa

Cooking Level: Beginning

Home Town: South Burlington, Vermont, USA

Living In: South Windsor, Connecticut, USA

Reviewed: Oct. 3, 2011

I have been wanting to make some Meatloaf "Cupcakes" and this sounded interesting for a fall menu. This is a good meatloaf, but I did make some changes to add moisture and additional flavor. I chopped the celery, onion and apple (omitting the butter) in my food processor and added the raw ingredients to add flavor and moisture. I used seasoned stuffing cubes instead of plain bread crumbs. This could be a very healthy alternative to beef meatloaf. I do think it needs a bit more seasoning and I think I would double the onion next time. I might add more sage next time too. I also made some whipped potatoes and piped them onto the muffin sized meatloaves and sprinkled with paprika, chives and parsley. Put them under a broiler for a couple of minutes to lightly brown. All in all a fun experiment. Thanks so much for sharing.

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7 users found this review helpful