Rosemary Turkey Meatloaf

Rosemary Turkey Meatloaf


"This is a delicious alternative to the usual meatloaf."

Ingredients 1 h 15 m {{adjustedServings}} servings 362 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 362 kcal
  • 18%
  • Fat:
  • 9.8 g
  • 15%
  • Carbs:
  • 47.1g
  • 15%
  • Protein:
  • 20.9 g
  • 42%
  • Cholesterol:
  • 96 mg
  • 32%
  • Sodium:
  • 807 mg
  • 32%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
  2. In a large mixing bowl, mix together the ground turkey, bread crumbs, onion, egg and milk. Season with balsamic vinegar, salt, pepper and rosemary. Press into the prepared pan. Blend together the tomato sauce, brown sugar and mustard; pour evenly over the top of the loaf.
  3. Bake for 1 hour in the preheated oven, or until juices run clear when pricked with a knife.
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Reviews 281

  1. 362 Ratings


After reading several reviews that the loaf turned out mushy, I molded the meat in the loaf pan and inverted it out onto a wire-rack to form its shape. I placed the wire-rack on top of a foil-lined cookie sheet. This works great. It prevented the meatloaf from being soggy and it also allows the sauce to cover all the sides. As for the sauce, I replaced the brown sugar with honey. It is a good compliment to the dijon mustard and it helped thicken the sauce. Will definitely make this again, its very tasty.


I have been making this recipe for 3 years and just remembered that I should review it. It quite good. If you make it as is, it will come out juicy and will likely fall apart (but still taste good). I cut back on the milk and vinegar to address this. If you're interested in keeping the calories low, you can use skim milk, all white meat turkey, cut back on the breadcrumbs, and cut back the sugar (1/4 cup is enough) and it all still tastes great!


It is not fair to rate a recipe when you really did not follow it but after reading the recipe and the mainly the first two pages of reviews and making many many meatloaves over the years I had to take some tips from the posters.... so here goes. For Modifications I used 1 cup bread crumbs 1/4 cup balsamic 1/4 cup milk 1 tsp chopped fresh rosemary 2 garlic cloves - sauted in advance with the onions. Used a meatloaf recipe topping that we have been using for years - it is sweet but we like it and don't have to open a can of tomatoe sauce. For the topping I used 1/2 cup of ketchup with a good dash of worchesterchire, 2Tbsp of brown sugar and Tbsp of dijon. Bake the meatloaf for the 1 hour as required BUT after the first half hour turn the meatloaf out of the pan onto a foil wrapped cooking pan. The meatloaf will keep its shape and you can "glaze" it with the topping put it back in the oven and it will coat it on all sides and kind of carmelize. Hope this helps.