The Barefoot Contessa Cookbook
Tags: meatloaf
Recipe Reviews
Like everyone else-I agree that this is a HUGE recipe even when halved. The other reviewer had a good idea to make two loafs--I will add that to my notes. I liked the combination of ingredients as it made a "different" but good tasting meatloaf. My husband did go back for seconds day one and day two! It made good sandwiches too. I would like to try this with BBQ sauce.
As the other reviewers not, this is another of Ina Garten's HUGE recipes. Five pounds of ground turkey? Really?
I halved the recipe. I used one egg plus an egg white and it was still well bound together and moist when it came out of the oven.
I also agree that this is good meatloaf, but not great. Of course it's made from very lean turkey breast, not a mix of red meats with plenty of fat!
My husband liked it which is good, there is a lot left over!
I served it with the curried couscous and the combination was very good. And like another reviewer, my hubby went back for more couscous, not more meatloaf!
Queezle_Sister from Salt Lake City, UT
This was good, but I've made much better meat loaf. There were no problems with the recipe (other than the size - we made 3/5 recipe), the cooking time seemed about right, and the texture was good. I think it just didn't have anything special about it. My kids ate it, but wanted seconds on the parmesan smashed potatoes instead of the meat loaf. Also not pretty enough for me to bother photographing.
(edited 26th September 2011) (0) comment (1) useful
sturlington from Hillsborough, NC
Based on the other reviews, I had to try this, as meatloaf is not in our normal rotation. It is a good starting point (and my husband was grateful to get meatloaf), but I'd definitely make some tweaks. First, the recipe itself states that it can be halved, but I don't know how to halve 3 eggs, so I reduced it to 1/3 instead; I think the math was actually easier. This still made a good-sized loaf, more than we could eat, but we have the leftovers for sandwiches. Second, even though the recipe calls for this to be cooked on a baking sheet, next time I think I will use a loaf pan to prevent all the fat from leaking out and the loaf from spreading. The baking sheet method worked fine, though.
I would also like to add more veggies to the recipe, maybe roasted peppers or tomatoes, to make it a little moister. I'm not a fan of ketchup, so I used barbecue sauce as the glaze and that worked very well; next time I would reserve some sauce to re-glaze at the end of cooking. Even with the modifications, this was a yummy and easy meatloaf recipe. I would make it again.
(edited 31st March 2012) (0) comment (3) useful
bhnyc from New York, NY
This is such a good meatloaf recipe. However, as with so many of Ina's recipes, the portion suggestions are out of control! Instead of making a 5 pound meatloaf, I start out by making half of the recipe. Then I make two loaves out of that. One I usually bake right away, the other I freeze uncooked. When I want it, I just defrost, add the ketchup glaze (I add in a little hot sauce) and bake.
update:
@sturlington- when I 'halved' the eggs, I actually used one large and one extra large egg. Sorry- I should have written that. My meatloaf was really moist with this substitution.
(edited 6th April 2011) (0) comment (5) useful
This Turkey Meatloaf has great flavor and the leftovers make very good sandwiches. I always cut this recipe in half and it stll makes a good size meatloaf.
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