Reviewed: Sep. 30, 2009

I was very skeptical about this recipe ( no sure why) We all thought this recipe was great. I have some very picky eaters in my house. I am making this again tonight. I did add some basil and other mild spices.

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cheryl

Cooking Level: Intermediate

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Reviewed: Sep. 30, 2009

I've never made turkey meat loaf before and this was a pretty good recipe. I had some left over rosemary artisan bread that I used but I did not add the cheeses just because I didn't have any on hand. Next time I might pulse my bread in a food processor to get finer chunks as well as the onion. Very nice though and a great recipe for experimentation.

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April D.

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: May 26, 2009

This was the best Turkey Meat Loaf I've ever had. Even my picky 9 year old son enjoyed it ... and that's saying alot!!

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HEATHERANDTHEBOYS

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Reviewed: May 4, 2009

I added more cheese and a little cayenne to this recipe, it was delicious !.

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Bevi

Cooking Level: Expert

Living In: Charlotte, North Carolina, USA

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Reviewed: Feb. 19, 2009

I made 10 servings of this recipe the first time I made it, 4 meatloaves total and it was a HUGE hit with my friends. I did add more teriyaki sauce then required and still wasn't quite able to taste it. I also used sage and onion stuffing bread cubes. I have an altered version in the oven right now and will let you know how well it turns out.

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Pixie4217

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Reviewed: Feb. 8, 2009

This was delicious. Left out the red pepper and added black pepper, garlic and a dash of cumin. Doubled the terriyaki sauce and added enough water to really moisten the two slices of bread. Diced the pieces so they were not noticeable in the loaf. Was also great when sliced and fried the next day.

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Eiderdog

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Reviewed: Jan. 30, 2009

Really good! I didnt have celery seed, but I did have celery salt and used that. I added shredded carrots, and used red bell pepper instead of green. Added some fresh ground pepper. I also doubled the amount of teriyaki sauce. Came out wonderful! The parmesan cheese gave it a nice top. thank you!

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bibs

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Chula Vista, California, USA

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Reviewed: Jan. 5, 2009

This was a pleasant surprise. For the cubed bread, I used really high fiber wheat bread. This loaf held together really well and didn't crumble when I sliced it. I would definitely make it again!

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Marianne

Cooking Level: Intermediate

Living In: Huntington Beach, California, USA

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Reviewed: Apr. 27, 2008

Easy to make and loved the teriyaki flavor. Did not use celery seed, mozzarella cheese, or parmesan. Used both red and green pepper. Would also be good with carrots and peas. Used 3 slices of whole wheat bread. Was very good.

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Lori

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Reviewed: Mar. 18, 2008

This is a terrific recipe for turkey meat loaf. It is not dry and rather tasty. It does need a bit more flavor (maybe more terryaki sauce perhaps). The only thing I would not recommend is freezing the leftovers. When reheated, the bread gets really mushy. If you are going to freeze it, freeze before baking which my sister says works out fine.

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Cyndi

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Alden, New York, USA

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Reviewed: Sep. 27, 2007

I used all Mozzarella cheese - and it came out fantastic! I added a bit of flaked salt and some fresh ground pepper before baking too. Was a big hit! Thanks!

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Menwith Hill'er Back Home !!

Cooking Level: Intermediate

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Reviewed: May 29, 2007

My family loved it! I added extra cheese and it was awesome. Will be making regularly.

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diana

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Reviewed: Feb. 20, 2007

Made this twice now - the first time I didn't have green peppers or celery seed, so I substituted carrots and a bit of chopped celery, and used the last of some hazelnut bread from the grocery store for my bread cubes. We liked it so much that the next time I made a double batch, following the recipe exactly (except for adding carrots again by request) and using leftover french bread from the day before. Surprisingly, the first batch got higher ratings from my dinner crew than the exact recipe - I suspect it was the nuttier, more flavorful bread that made the difference. Next time I'll switch back to the sweeter "breakfast" bread to complement the turkey, but either way it's an excellent, flavorful, and moist turkey loaf!

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The Book Pixie

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Reviewed: Jan. 8, 2007

Great recipe, no modifications needed

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Sherwood McGowan

Cooking Level: Expert

Home Town: Columbus, Ohio, USA

Living In: Saint Louis, Missouri, USA

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Reviewed: Nov. 3, 2006

Not bad. I'm not a big fan of turkey anything but my family thought this was delicious and even I ate a whole piece. I doubled the recipe and I didn't have any green pepper but it didn't matter, it was still quite tasty. Will make good sandwiches too.

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