How to Make Turkey Meatloaf with Ketchup-Brown Sugar Glaze with Becky and Julia

Byamazingfoodstv


Turkey Meatloaf is often bland and dry, but Becky shows Julia her tricks for amping it up.

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46 Comments

  8. Becky seems like the type of girl a man is always looking to marry because she can cook and loves doing it. I'm guessing, in the long run, that's the most important thing to a man. Men grow frustrated with a wife that is lazy and doesn't love to cook them good food all the time forever.

  12. Just made it tonight. I even overcooked it and it was still moist and delicious.
    Great recipe. I modified the glaze by adding two tablespoons of prepared hot horseradish.
    Yum yum meal. I also made a 3 pounder because that’s what Costco sells. That’s probable why I overcooked it. But still great . Thanks

  13. I've made this MANY times now, and everyone has loved it so far. I end up with a bit too much glaze though; i don't use it all, sometimes only like half, and even that amount is still very sticky by the time it's done. I think it might be good to try getting it a bit more caramelized one of these times that i make it again, but either way, it's still entirely too good.
    Make sure to watch the temperature towards the end to get it out at 165 though; the one time i let it go too long it shot past and was a little drier than usual.

  22. I used this as a starting point but made some changes… added some finely chopped celery, some more spices, including some poultry seasoning, garlic and onion powder. Didn’t have the mustard so omitted it and swapped adagio for parm (it’s what I had). For the glaze, I used cranberry sauce (had about a 1/4 c leftover), ketchup, brown sugar and some balsamic – and cranberry goes fantastic with turkey. Came out moist and delicious. Thanks Test Kitchen, for the corn starch and oatmeal tip, made all the difference.

  30. Surely one of the primary reasons people sub out turkey for beef is to reduce fat. Wile I'm sure using a higher fat turkey and adding butter makes for a much tastier end product, doesn't it defeat the quest for low-fat? Any suggestions on how to keep one's turkey low fat AND tender and tasty?

  32. The texture of the meatloaf was perfect. The glaze was delicious. But I thought the flavor of the meatloaf itself was bland, bland, bland. That surprised me. I thought it would have more punch with the Dijon mustard and the Worcestershire sauce and the cheese. But the flavor was just boring. If I made this again, I'd do something like maybe make it with salsa to punch up the flavor.

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