Rosemary Turkey Meatloaf

Rosemary Turkey Meatloaf

283
MICKQ 3

"This is a delicious alternative to the usual meatloaf."
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Ingredients

1 h 15 m servings 362 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 362 kcal
  • 18%
  • Fat:
  • 9.8 g
  • 15%
  • Carbs:
  • 47.1g
  • 15%
  • Protein:
  • 20.9 g
  • 42%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 807 mg
  • 32%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
  2. In a large mixing bowl, mix together the ground turkey, bread crumbs, onion, egg and milk. Season with balsamic vinegar, salt, pepper and rosemary. Press into the prepared pan. Blend together the tomato sauce, brown sugar and mustard; pour evenly over the top of the loaf.
  3. Bake for 1 hour in the preheated oven, or until juices run clear when pricked with a knife.

Reviews

283
  1. 364 Ratings

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Most helpful positive review

After reading several reviews that the loaf turned out mushy, I molded the meat in the loaf pan and inverted it out onto a wire-rack to form its shape. I placed the wire-rack on top of a foil-l...

Most helpful critical review

This has to be one of the worst recipes we've ever tried. The sauce was much too sweet, and the consistency of the meatloaf was awful. We had to throw the entire pan out and by then we were to...

After reading several reviews that the loaf turned out mushy, I molded the meat in the loaf pan and inverted it out onto a wire-rack to form its shape. I placed the wire-rack on top of a foil-l...

I have been making this recipe for 3 years and just remembered that I should review it. It quite good. If you make it as is, it will come out juicy and will likely fall apart (but still taste go...

It is not fair to rate a recipe when you really did not follow it but after reading the recipe and the mainly the first two pages of reviews and making many many meatloaves over the years I had ...

This is one of those recipes you will either love or hate. It is really different----but, I loved it! Great use for ground turkey--which can end up bland in some recipes. LOVED the use of fre...

We liked this dish a lot. For one thing, it was surprisingly moist. But that had a lot to do with the type of ground turkey we used, it had a 15% fat level. We eat a lot of ground turkey here, n...

For my first turkey meatloaf, I used this recipe. It was good, but I made a couple of changes: no sugar, in fact, I left out the glaze - for my tastes, I don't need it, but Oops, I forgot the ga...

A great meatloaf find for those of us who don't/can't eat red meat. I have prepared this for my boyfriend and I, as well as for an office potluck and everyone just loved it. I sometimes cut th...

This has to be one of the worst recipes we've ever tried. The sauce was much too sweet, and the consistency of the meatloaf was awful. We had to throw the entire pan out and by then we were to...

Very yummy! I reduced vinegar to 1/4 cup per other reviewers' comments and also reduced the sugar in the sauce. Ended up cooking the meatloaf for about 90 minutes till we got a 170 degree read...