The loaf was a little too moist and some of the moisture overflowed in the oven. However, the finished loaf had a good consistency. It was tasty albeit a little too sweet. I had expected it to be spicier considering the chili sauce. Since I do not mix meat and dairy I used water instead of milk to soak the oats. Thanks for posting.
Delicious! I did as written except added garlic.
What a great tasting meatloaf! I love the idea of using ground turkey breast and oatmeal vs. ground beef and breadcrumbs. I sauted the onions and green pepper (I prefer that to the red), as having them cooked more is easier for me to digest. My meat loaf wasn't as firm as I like, so next time I may add some more oatmeal (or less milk?). I added some parmesan cheese too. I also made up some dipping sauce on the side--ketchup, mustard, brown sugar and vinegar. I will definitely make again!
We liked this meatloaf a lot, especially the addition of the chili sauce to it. It really made it stand out from other meatloaf recipes I've tried. I didn't add the red pepper, but only because I didn't have one. The only thing I will change for next, is either skip the milk or use a loaf pan. I found the mixture was so moist from all the liquid added to it that my loaf really spread and flattened in the 9x13 pan specified in the recipe. But it still tasted great! Thanks!
Very good! I also used BBQ sauce on the top and family loved it! Will make again!
One word--WOW! The key here, folks, is to, like the recipe says, finely dice the onion and red pepper. Delicious.
I made this for my husband the other night for dinner and he LOVED it! Thank you so much for the recipe! I will be making this again!
Very tasty! I sautéed garlic, onion and green pepper before adding to mix. Topped with BBQ sauce instead of ketchup. I wasn't sure which chili sauce to use so I used SWEET chili sauce from Trader Joes. Thank you for sharing.
I made this for dinner tonight, and we loved it. Delicious! My husband was surprised to hear it was turkey. I substituted a green pepper for the red and also egg substitute for the eggs, and I added a couple of cloves of minced garlic. I didn't saute the veggies before adding them, and we didn't find them too crunchy. I doubled the recipe, made it the day before and refrigerated overnight (to save time at dinner prep), and cooked it in a 9" x 13" pan. I let it rest for about 10 minutes after baking. It was wonderful. I can't wait for leftovers; I'm betting it'll be even better then.
I topped with 1 8 oz. can of tomatoe sauce and 1 can of 1can of diced tomatoes 15 oz. can it was yummy thank you for your recipe