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Rosemary Turkey Meatloaf

Reviewed: Nov. 12, 2008
I attempted this recipe last night. Unfortunately, it turned out to be a soupy mess in the pan. The meatloaf was positively swimming from all of the liquid. If I tried it again, I would cut back on the volume of milk and balsamic vinegar to avoid meatloaf soup. In addition, I only used 2/3 of the tomato sauce mixture for the top, and I think that was even too much. Maybe diced tomatoes with a bit of liqued would be better as a base for the topping. However, I can say that I liked the bold flavor with the rosemary and the dijon mustard.
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