Recipe

Rosemary Turkey Meatloaf Recipe

	Pleclare / All my dishes 1 year ago A tasty turkey meatloaf. It is boldly seasoned with dijon mustard and rosemary. Perfrct meal for ground turkey lovers. This is from Allrecipes Prep:15m Cook:60m Servings:8	Pleclare
	gr turkeybread crumbsonioneggmilkbalsamic vinegargarlicsaltpepperrosemarytomato saucebrown sugardijon mustard

Does this look good? Yeah! / Nope

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cploreilly

messtentco

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chefelaine

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mjrmurdoch

theoldrecl

tigerlily

rottman

trigger

Ingredients

11/2lbs. ground turkey

2c dry bread crumbs

1 onion,chopped and sauted

1 egg,beaten

1c milk

1/2c balsamic vinegar

1 clove garlic,minced

1tsp salt

1tsp pepper

11/2Tbs chopped fresh rosemary

1c canned tomato sauce

3/4c brown sugar

1Tbs dijon mustard

Directions

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.

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Comments

chefelaine 1 year ago said:
Hey, pleclare-- what can I say?
Please pass the turkey meatloaf THIS WAY!!!!!

HIGH FIVE :+D

trigger 12 months ago said:
Your recipe for Rosemary Turkey Meatloaf would be hard to beat.
Love the sound of it.
Thank you for posting.
Fiver from me.

otterpond 12 months ago said:
Too funny! I just uploaded my version of this same recipe which I got off of AllRecipes.com 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:
http://www.grouprecipes.com/79095/rosemary-turkey-meatloaf.html

rottman 11 months, 3 weeks ago said:
Otterpond, your recipe calls for dry milk. Was it less liquidy?

rottman 11 months, 3 weeks ago 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.

theoldrecluse 10 months, 2 weeks ago said:
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

Recluse

tigerlily 10 months, 2 weeks ago said:
FIVE on this, and more to come.

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