So happy so many people like this recipe. Just to address a couple of issues some people are having: When making the recipe I used ground turkey which was a mixture of white and dark meat. This not only helped add flavor but it also added moisture that helped it to not become crumbly. Adding an extra egg is also a great way to bind it even more and hey! Extra protein! Secondly, this meatloaf is meant to be free-formed on a flat pan. Ground turkey and ground beef cook two different ways. Beef tends to give off a considerable amount of fat and a little juice making it ok (although not at all healthy) to cook it in a loaf pan soaking in its oils.... turkey and chicken on the other hand give off a lot of moisture and very little fat, so basically when you cook it in a loaf pan it is steaming and soaking in turkey water, making for a mushy fall-aparty (yes i made that word up) loaf. I hope this helps some of the future folk who make this recipe. ~drew

Reviewed On: Sep. 22, 2011

Hey guys, a couple of you are saying you were having trouble with the coating not sticking to the meat. I didn't add the traditional breading method of flouring and dipping in egg wash for two reasons. The first of which is that I wanted the cleanest flavors possible and to not have the breading be to heavy (adding eggs and flour not only makes the breading thicker but they also add flavor) Secondly, the meat itself is sufficiently moist enough to hold the coating if pressed into the meat. Also please note that the pan MUST be hot. If the pan and oil are not hot then the coating will absorb the oil helping for the breading to separate and the breading is likely to stick to the pan. I hope this information is helpful for future people making the recipe. ~Drew

Reviewed On: Feb. 13, 2008