Turkey meatloaf with ketchup-brown sugar glaze from Cook's Illustrated Annual Edition 2017 (page 7) by Cook's Illustrated Magazine

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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.]

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.