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This meatloaf is very tasty--my husband and I loved it. I did add a large clove of minced garlic, and sauteed the onion, bell pepper (not red pepper) and garlic in a skillet sprayed with cooking spray. This sauteed mixture needs to cool down before it is added to the other ingredients, otherwise it starts to cook the ground turkey slightly. After the 50 minutes in the oven, I moved the baking pan to the stove top and covered it with foil to let it rest. When it came out of the oven, the bottom part had quite a bit of juice in it. After resting for 5 - 10 minutes, the juices were reabsorbed by the meatloaf.
This was a hit with everyone-myself, my husband, and my picky six year old. I didn't add the red pepper bc I didn't know if that would make it too spicy for my child. I do wish I had changed a couple of other things though. I'm not a huge fan of onion, so I wish I had added less-and maybe sauteed them first before adding so there would be less of a crunchy texture. Also, I think adding ketchup into the mixture and not just painting it on the outside, would make it more moist and flavorful. This was my first time making meatloaf though, so thanks for the great and healthy recipe! :)
Loved this! I sauted the onions and pepper before adding it to the mix and accidentally forgot the egg. It held together beautifully, so I further reduced the calorie and cholesterol count in the recipe. Thanks for sharing!
Superb! The finer you can chop the onions and pepper the better -- it helps the whole thing stay together. I took a chance and used a meatloaf pan, but I think I'll be following the 13x9 pan recommendation next time -- the meatloaf pan didn't release any of the liquid, so the bottom half of the loaf was almost runny. Also, try topping it with salsa fresca -- it adds a nice crisp zing. Will definitely make again!
A new winning recipe for my family! Thank you so much! I was shocked at how moist this ended up, being that it's made with ground turkey breast. There were no leftovers, so next time, I will double the recipe for sandwiches the next day. Thank you for posting this delicious comforting recipe!
FANTASTIC! Made it as written except used tri-color peppers (red, yellow and green) b/c that's what I had on hand. My husband LOVED this and said if it were offered at a restaurant, he'd order it every time. Best meatloaf we have ever had! And healthy too!! Thanks for a great recipe!!
This recipe is awesome! My husband took one bite and declared that it was the best meatloaf I'd ever made. He even liked it better than the more traditional (high -fat) version we'd had a few weeks earlier. I think the chili and worcestershire sauces really work together to help keep this meatloaf nice and moist. We'll be using this one over and over. Thanks for sharing.
OOH! Thank you for this fabulous recipe! I altered some things for personal preference - used 1 lb ground turkey, 5 diced baby carrots, about 1/3 of a finely diced onion, 1 egg, 1/2 diced yellow pepper, subbed A1 steaksauce for the chili sauce and ketchup...mostly just topped with the A1. I have also thrown in diced portabellas to the mix. Salt it, pepper it, wonderful! The method of using milk soaked oatmeal is genius. Excellent versatile recipe. I bake mine in a muffin tin with a cookie sheet unerneath to catch any possible run off. I usually get all 12 filled, on occasion only 11 of them. 375 for 25 minutes or so.
Very good!! Took the advice of others and sauteed the onion, green pepper, and minced clove of garlic before adding to meat mixture. Tastes great!! Thanks for the recipe.
This went over SO well in my house and that is saying a lot considering DH and I are NOT meatloaf fans! It was so moist and juicy with great flavor! I will definitely make this again but in a double batch next time!