Reviewed: Feb. 7, 2003

Very easy and delicious. I used the Butterball Sage and Onion stuffing mix and then added a little more dried sage and marjoram for extra flavor. Loved it served with turkey gravy and mashed potatoes. YUM! Will definitely make again.

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LRUBIN

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Reviewed: Feb. 1, 2003

I made this recipe for some friends because it was so easy, and it was a last minute dinner. It was great! I did add some chopped onion, salt and pepper, Old Bay seasoning, and about a tablespoon of mustard. I also used an egg substitute. I will definitely make this one again!

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MM BENDEL

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Reviewed: Mar. 29, 2002

I also used this recipe as a foundation. I chopped a whole onion, and minced 4 cloves of garlic and a medium-sized carrot - i sauteed all of these until they were fairly soft. I added this mixture to the turkey, the stuffing (i used the low sodium version), egg beaters (instead of whole eggs). I also added 2 teaspoons of mustard, as well as some freshly ground black pepper. I served the meatloaf with some prepared gravy and it was wonderful!

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JF224

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Reviewed: Sep. 26, 2001

My sister was the one who discovered this recipe on Allrecipes.com and made a few modifications which made the meatloaf even tastier. First, chop a large onion and mince (about) 3 cloves garlic. Coarsely chop 1 pound mushrooms (any variety you prefer) and saute along with onion and garlic until soft. Add mixture to the rest of meatloaf ingredients along with 1 teaspoon salt and freshly ground pepper to taste. Mix everything together well and set aside in the refrigerator for 2 hours for flavors to meld. It's also better to do a free-form loaf rather than baking it in a pan as it a free-form loaf browns better and allows excess fat to drain off. Follow the above modifications for an outstanding meatloaf. We served the meatloaf with the Awesome and Easy Creamy Corn Casserole (also from Allrecipes.com), grilled asparagus and baked potatoes.

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