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Rosemary Turkey Meatloaf

Reviewed: Jan. 23, 2012
This recipe is great with modifications .. after reading the other reviews about too much liquid, I eliminated the milk altogether and used about 4-5 TBSP sour cream and a little grapeseed oil instead . I also sauteed the onions and used 2 garlic cloves instead of 1 . For the breadcrumbs, I used Panko ( Japanese ) which are really crispy and added nice texture. I don't like sweet so for the sauce I mixed together ( sorry, didn't measure exact amts ) , Heinz chili sauce, Heinz 57, dijon mustard, balsamic vinegar and worcestershire sauce . Made a really tangy topping. I cooked it in the loaf pan and it came out beautifully firm .. no mush .. cooked just over an hour .. could have used a little more cooking time as my husband found it too moist for his taste ( mind you he likes his meat quite dry ) .. anyway, definitely will make again but with those modifications .. and you have to use fresh rosemary!
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