Comments on: forever, for all mankind (balsamic turkey meatloaf)

By: What to Do with All Those Leftovers?

What to Do with All Those Leftovers? — Wed, 11 May 2011 15:26:56 +0000

[...] Turkey Loaf [...]

By: 0302 A Delicious Meat Treat - Outpost 505

0302 A Delicious Meat Treat - Outpost 505 — Sat, 06 Mar 2010 19:07:58 +0000

[...] Turkey Loaf from Food Loves Writing Posted by E on March 6th, 2010 :: Filed under In the NeighborhoodTags :: [...]

By: Shannalee

Shannalee — Fri, 05 Mar 2010 04:21:18 +0000

Ah, gotcha. OK, cool – interesting to hear about your fav kind as well!

By: George Erdosh

George Erdosh — Thu, 04 Mar 2010 15:31:08 +0000

No, I haven’t tried meatloaf with turkey–if the meatloaf mix is too soft, add more breadcrumbs or reduce liquid.
The best meatloaf undoubtedly is the old-fashioned, traditional mixture of pork, beef and veal. I am buying meat from a small local butcher and he has 1-lb frozen packages of this mix. Other butchers may also have it or you can grind your own in the food processor.
George

By: Shannalee

Shannalee — Thu, 04 Mar 2010 00:45:10 +0000

George, Good to know about the foil and interesting about making your loafs freeform—have you done that with turkey? I only wonder because the meat is sooo soft? Thanks for the comment!

By: George Erdosh

George Erdosh — Wed, 03 Mar 2010 15:33:22 +0000

I am a serious meatloaf cook–easy to make, inexpensive, very much appreciated by everyone and so flexible. The extras are in demand for sandwiches.
I like your idea of using a parchment (foil works just as well) that I line the entire pan with–easy to take from the pan and no cleanup work.
I also make them freeform. Place the meatloaf in a pan then tip it over an oiled baking sheet. That you can also surround with partially cooked potatoes and vegetables that roast with the loaf.