Turkey meatloaf with ketchup-brown sugar glaze from Cook’s Illustrated Magazine, Jul/Aug 2017 (page 7)

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Notes about this recipe

  • ashallen on November 05, 2019

    I agree with anya_sf - this is a great meatloaf. Texture and flavor are both very good. I used the ingredients specified in the recipe including the full amount of glaze. The glaze is very tasty, but there was so much that it slumped down the sides of the meatloaf during baking. I pressed it back into place with a spoon and found that running the oven on convection mode for part of the cooking time dried out the glaze a bit and made it stick in place better. When hot from the oven, the plentiful glaze dominated the flavor of the meatloaf - I actually had a hard time telling it was made from turkey! The turkey flavor came through more clearly after the loaf cooled. [Cross-post Annual Edition/ Magazine.]

  • anya_sf on December 03, 2018

    I used dried thyme instead of fresh and a whole egg instead of yolks. Half the glaze was enough for us. The meatloaf needed an extra 20 minutes to reach a safe temperature. It turned out great - moist and flavorful.

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