Food Network
Home> Recipes> Comfort food>
Twice Cooked Turkey Meatloaf Recipe

Twice Cooked Turkey Meatloaf

Show:

Episode:

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (31)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 31

Showing 21-30 of 31

Sort by:

Newest

  • on October 16, 2010

    Flag

    Well, if I cooked it the way she says, I would have a really dry meatloaf. 165 is the temp poultry needs to be cooked. If I took it out at 165, then cooked for another 15 minutes and then cooked it again on the stovetop, I'd have a dry mess. The flavors are great and I took it out before it was overcooked. I'll make it again, but only cook as long as it needs to.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 25, 2010

    Flag

    I think it's because I didn't have enough of the tomatoes...but all I could taste was bread crumbs...sorry Claire but I won't be making this one again.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 12, 2010

    Flag

    I just loved the addition of the marinated sun-dried tomatoes..lots of flavor! When I ran out of the oil from the sun-dried tomatoes to use for crisping it off, I used olive. This meatloaf is good cold, too. I ate a slice on a kaiser roll, slathered with dijon mustard for lunch. Delicious!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 28, 2010

    Flag

    This was soooooo GOOD! Easy to make and super tasty and moist. A definite repeat!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 20, 2010

    Flag

    This recipe was so easy to make. I actually forgot the sage in the recipe, so i just layed it on top and that was enough to get the flavor into the turkey meatloaf. It was very delicious and moist. I would recommend this recipe and will certianly make it again.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 17, 2010

    Flag

    I couldn't wait to try this recipe and the results did not disappoint! Four out of five thumbs up in my house. Heated the cast iron griddle a bit too much and charred the slices but the flavor just intensified. I made a little gravy (can of condensed beef broth with double concentrate tomato pasteto serve on the side with egg noodles. I've never been a big meatloaf fanatic but this recipe is a keeper. Thanks so much Claire!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 16, 2010

    Flag

    Once again Claire hit it out of the park. This is the reason I record her show and keep it forever. My family is currently enjoying a very moist and delicious TURKEY meatloaf. I have tried and failed so many times with dry turkey but not tonight. I only did 2 things differently. With the breadcrumbs I used the italian seasoned breadcrumbs I had in the house and I didn't do the twice cooked. Sorry Claire! It was so moist and flavorful as it was right out of the oven I didn't see the need for it. But in the words of my 8 year old...I Love It, can I have more?

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 15, 2010

    Flag

    Amazing meatloaf technique. I think I'd always overcooked it in the past. I also didn't have sun dried tomatoes as called for, but instead used a mix of vegetable marinara sauce and fresh salsa. I used my probe thermometer and it was done much sooner than I expected. I added the topping at 165 and then cooked it for another 10 minutes. Final temperature was just over 200F - and it was juicy and delicious. Husband and kids both asked for seconds - and the kids came back and ate all the rest of it before I had time to put it away! I think the home-made breadcrumbs really made the difference too - I used a mix of white bread and whole grain whole wheat to make my breadcrumbs. Yum!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 15, 2010

    Flag

    So easy to make and delicious. I couldn't find sun-dried tomatoes with garlic, so I just added some garlic powder and it was great.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 14, 2010

    Flag

    Loved it! Such great flavors.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.