This has become a favorite...not only for my family, but for First Sunday Brunch at church. I make it all year around. If I'm using the parmesan from Kraft or a similar brand in the shaker, I cut it back to a few tablespoons. Otherwise it's too salty and the cheese flavor is overpowering. If you grind your own fresh, you can use more.
I love this recipe. I replace the parsley with a cup of thawed frozen spinach.
This is my go-to meatloaf recipe. I use a pound of all white ground turkey and substitute quick oats for the breadcrumbs and cut back on the parmesan cheese (that is where a lot of the sodium lies). I typically use a couple of grinds of kosher salt and the seasoning is just right. The meatloaf is really moist and makes enough so that I can use the leftovers in a meat sauce with spaghetti later in the week. Anytime I can get two great meals out of one recipe, it is a winner!
So healthy and so tasty. Added no additional salt. Not needed. Also used only 1 pound of turkey. Fantastic recipe. And so easy!
This recipe is very tasty, moist and fast to make. I only had a pound of ground turkey breast, so I slightly decreased the amount of other ingredients (except the egg, of course). I also forgot the salt and pepper. The meatloaf was tasty enough without the seasonings. This is a light, moist, flavorful and delicious replacement for traditional ground beef meatloaf.
I used about half the meat and the same amount of everything else. Also, plain panko instead of breadcrumbs. I like it a lot. Most meatloaf recipes have way to much meat in them for my taste. Cut the meat in half and it's twice as flavorful (and much better for you)!!! :)
This was delicious. I added NO salt, and it wasn't noticeable to my husband or me. The red peppers and Parmesan cheese added just the right flavors. We're having the leftovers tonight with roasted potatoes tossed in olive oil and rosemary, and a green salad.
In the oven now! Didn't seem too salty with 3/4 tsp salt. I used plain bread crumbs. If you decide to use flavored bread crumbs, try omitting the additional salt.
I am excited about a non tomato recipe! My son is allergic to tomatoes..
If the recipes don't fit on a single page when you print from the web site, why don't you copy and paste the recipe into a Word document and resize the font and/or spacing as needed? I do that for all the recipes I save on my computer and later print or not. If you don't have Word or another office program there is Note Pad, which is part of the MS Windows operating system which also will work.
Ditto on which pan for a meat loaf. About printing: I use Print Preview. I highlight the recipe, hit Print Preview, check out how it looks, usually enlarge it to the maximum size without running to another page, by using "Custom" on dropdown, and it's usually 103% or 108%. Then hit print. If the Quick Tip is good, I do the same for that, separately, and cut it out of the paper with scissors and tape it to the printed out recipe. (My pile of recipes from Real Simple is real big!)
The comments about too much salt in this recipe make me wonder if cooks are using regular salt instead of the kosher salt that is called for. This can make a huge difference in salt intensity.
My husband and I really liked this recipe. Lower fat is awesome and it was great cold. Will keep in my repertoire. Try it, you'll like it!
This is GREAT! My hubby raved and my daughter even choked it down. I forgot to buy parsley so left it out and I never measure salt I just put "enough" in and it wasn't too salty. Also, used White Onion..not sure what difference that will make..... This will be a definite keeper! Served it salad and mashed potatoes.
First meatloaf I've ever made and LOVED it! I am not a beef fan, so this is a great alternative! A few "happy accidents" that may help with the salt issue people are mentioning...1. I used less salt than the recipe called for...probably about 1/8 tsp. 2. I used 1 fresh red bell pepper instead of the jar, quickly roasted them in a pan with olive oil, then chopped them with a food processor. 3. I forgot to add the mustard, so half way through cooking, I spread it on the top. It tasted fabulous and not salty at all!
I'm about to use this recipe, but with lean beef instead of Turkey, and I make my own roasted red peppers. And you use a larger pan than a loaf pan so the grease doesn't just sit on the meat, instead it will drain away from it around the sides and you can easily pour it off. Makes for a MUCH better meatloaf.
I like the mustard flavor of this and how well it goes with the simple arugula salad. I will roast some small yukon potatoes in the oven at the same time. Makes for a quick and easy dinner. The leftovers are most often converted into meatloaf sandwiches at my house. I agree it can be salty. I would advise rinsing the peppers thoroughly before using them. It makes a difference.
WAY too much salt, so I use 1/8 tsp. I also add a few generous splashes of Worcestershire sauce for added flavor. Very nice dish!
Tried the recipe and it was great. My problem is when you print a full page.....Why-o-why can this not print on one page with all the info!!!!!
I haven't tried the recipe, but it sounds wonderful. Anything different. My question is, why is a loaf pan not the best choice for making meat loaf? It's what I have used for years and they have always turned out great. Admittedly, I'm not the best cook in the kitchen!
This is now my go-to recipe for meatloaf! We are non-beef eaters and this recipe is perfect for our family. It is very moist thanks to the red peppers and is full of flavor. We typically eat half and then I used the remaining leftovers for meatsauce with spaghetti. I do tweak it some by subbing oatmeal for breadcrumbs and I cut way back on the Parmesan. Thanks Real Simple!
i left out the parsley.