Turkey meat loaf from The Gourmet Cookbook: More Than 1000 Recipes by Gourmet Magazine Editors and Ruth Reichl

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Accompaniments: Roasted red pepper-tomato sauce

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

  • Tirtzah2 on December 13, 2018

    Best ever turkey meatloaf. I split my meatloaf into 3 small dishes to make sure it cooked thru. Non lovers of mushrooms won't realize mushrooms are in this dish.

  • hma2000 on March 12, 2017

    This is the best meatloaf I've ever had -- tender, moist, and flavorful; not dense and heavy. I've been making it for years. I usually make two and freeze one. It's somewhat labor intensive to make, but well worth it.

  • Breadcrumbs on September 19, 2011

    p. 387 - I was looking for a recipe that called for cremini mushrooms and stumbled across this dish. What a happy find, we loved this meatloaf!! Mr bc, not a fan of meatloaf at all, declared this to be delicious as he headed for second helpings. I thought the mushrooms really took this dish from good to great. The loaf was tender, juicy and full of flavour. I used ground chicken instead of turkey, otherwise I followed the recipe to the letter. Seeing the "yuck" review above made me wonder if we'd just been lucky and perhaps this doesn't work as well w turkey but I just checked Epi and reviews there seem largely very positive w 3.5 stars. I'll make this again and would happily recommend.

  • mirage on June 26, 2010

    Susan and Nancy each made this. Both said "yuck"

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