44 Reviews

This is absolutely delicious! The nutrition information is based on 8 servings, which is incorrect. This recipe should makes about 25 servings. I made mine into 5 - 1 lb. meatloaves. You can also make sure you are buying the best ingredients to include (ground turkey breast, whole wheat bread crumbs, and low-sodium ingredients).

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dka May 29, 2010

Perfect! This is so very delicious and everyone LOVES it! I do add mustard to the ketchup topping but that is my only change. I can't say enough good things about this recipe. I have to agree with the previous review about the onions, it is a large amount but it does make this meatloaf delicious by keeping it moist and adding flavor.

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TaterBug! :) October 19, 2009

I saw this on Ina Garten's Food Tv show and really had to try it. I have never eaten meatloaf, let alone made it- but this seemed like something my husband would really like. I used ground chicken instead of turkey and easily halved the recipe. This recipe makes an ENORMOUS amount of meatloaf. Even halved, I was able to feed five people and still have more than 1/3 left over. I served this with linguine and tomato-ginger sauce on the side. Very homey, very delicious! Thanks for posting.

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Miraklegirl December 14, 2003

I've been making this recipe for years. Since packaged turkey weighs 20 oz., I've modified my meatloaf for that amount of turkey. I still add 1 whole onion, 1/2 cup of breadcrumbs (whatever bread I have on hand made into fresh breadcrumbs), and a little milk if I don't have any chicken broth. It always comes out moist and delicious! I mold it into a loaf and cook for 1 hour. Today I decided to put into 12-muffin tin to cut down on cooking time. It's cooking right now - 25-30 minutes. I'm sure they'll be great, as usual. I've easily changed it a little bit from time to time by adding some finely chopped carrots along with the onion and some garlic. Otherwise, no changes are necessary. This is a great reliable meatloaf!!

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iberia2 February 14, 2015

Delicious! We are trying to be more healthy; this makes it easy. I pretty much stuck to the recipe as written; just cut it in half. It seemed like too many onions, but I think they actually had a lot to do with keeping it moist. I served this with #382136 Nine a Day salad. So we accomplished eating healthy & didn't have to give in on flavor. Thanks for posting.

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Newmsy September 15, 2009

Wow. I think that about covers it. I halved the recipe and couldn't find my Worchestershire sauce so I used red wine instead. This was soooooo good my husband had three huge pieces and asked if we could have the leftovers the next night. I see no reason to make meatloaf ever again. Everyone should try this!!! Thank you for sharing, sbsbea.

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Kishka February 12, 2004

Fabulous. Love turkey meatloaf and my go-to recipe for years has always been one from Cooks Illustrated. This one moved to the front of the line. 5lbs.will feed a large group of people. Cooked for a family gathering including several very hungry men and they loved it as did the small children. I was out of bread so used Ritz crackers and that worked well. If you need to feed teenagers, this is a keeper, and would be good to take to a pot luck event. Is better the next day. There are not too many onions in this recipe.

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lanierh January 05, 2015

This is a fantastic recipe, and it seems to have so much more of an oomph to it than your typical meat loaf. I'm guessing the trick is all in the initial stewing of ingredients on the stovetop. <br/><br/>The only changes I made to the recipe were adding sage, using 1 egg (not enough eggs), and increasing the amount of thyme and worcestershire. Instead of molding the whole meat loaf, I put the meat mixture into muffin tins and squeezed some ketchup directly over each of them. This reduced the cooking time to about 20-25 minutes, and it was just a way to make it easier to grab the meat muffins when on the run for lunch bags. My husband absolutely loved the results and I will definitely be making these again!

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Chef amfox November 13, 2013

I was looking for a good meatloaf using turkey and stumbled upon this recipe. It taught me to ready the recipe first. Until I got into making it I didn't realize how much this actually made. I did a fast reduction and made a 1 pound meatloaf. This would make a great make-ahead-meal. The meatloaf had a nice texture and even hot sliced well. I may try making the full recipe and freezing them in 1 pound portions.

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PaulaG April 27, 2013

1/2 of the recipe, used stale bread and 1 jumbo egg, very juicy and tasty. Got 2 nice sized loafs

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Esther in Atlanta, GA November 09, 2012
Barefoot Contessa's Turkey Meatloaf