How to make it

  • Preheat oven to 350. Lightly grease a 9x5" loaf pan.
  • In large bowl,mix together the turkey,bread crumbs,onion,egg and milk. Season with balsamic vinegar,salt,perrer and rosemary.
  • Press into prepared pan. Blend together the tomato sauce,brown sugar and mustard;pour evenly over top of loaf.
  • Bake 1 hour or till juices run clear when pricked with knife.

Reviews & Comments 7

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    " It was excellent "
    tigerlily ate it and said...
    FIVE on this, and more to come.
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  • theoldrecluse 10 years ago
    I raise my own poultry and livestock. We have plenty of ground chicken and turkey to work with, so this recipe will come in very handy.
    Thanks and FIVE

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    " It was good "
    rottman ate it and said...
    I think I lost my comments...

    I altered the recipe a bit. Cut the balsamic vinegar in half, used only 1 1/2 tbl milk and stuck with the breadcrumbs. Divided it into three mini-loafs.

    The meatloafs were good, but the predominant flavor was the balsimic vinegar - still. Sweet, but took some getting used to. The turkey flavor is lost in the sweetness.

    I'm hoping that it will work well in a fried meatloaf sandwich tomorrow.

    Post note: It worked well fried as a leftover and eaten as a sandwich. I finally figured out what was so distracting... It was the rosemary. I must have used too much. My rosemary has been growing all summerlong, and is probably concentrated by now.

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    " It was good "
    rottman ate it and said...
    Otterpond, your recipe calls for dry milk. Was it less liquidy?
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  • otterpond 10 years ago
    Too funny! I just uploaded my version of this same recipe which I got off of I had serious issues with the amount of carbs so I re-wrote it Otterpond Style.

    I baked the Rosemary Turkey loaf yesterday and it really came out great. I have tried a variety of turkey loaf recipes in the past and this one is definitely my favorite. The balsamic vinegar did what nothing else had before, which was give ground turkey some zip. Big hit will definitely be making it again. I didn't fiddle with making that tomatoe sauce. I just used a bit of Hienz 57 to top the loaves. Since it was just the two of us I actually portioned the mix into 3 mini loaf pans so I could give another whole loaf to the parents and still have one for left-overs.

    I am going to alter the recipe to reduce the liquid a bit. Going to eliminate the 1 cup of milk. If the mix looks like it needs a bit more liquid I'll drizzle some in on the fly. Brenda commented on the amount of liquid also. If 2 cups of oatmeal were used instead of 2 cups of bread crumbs the additional liquid might be good. When I made it last night I literally poured off what seemed like 1/4c of liquid from each mini loaf pan - may have been more.

    Link to my version of the same recipe fyi:
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    " It was excellent "
    trigger ate it and said...
    Your recipe for Rosemary Turkey Meatloaf would be hard to beat.
    Love the sound of it.
    Thank you for posting.
    Fiver from me.
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    " It was excellent "
    chefelaine ate it and said...
    Hey, pleclare-- what can I say?
    Please pass the turkey meatloaf THIS WAY!!!!!

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