Photo: Jennifer Davick; Styling: Missie Neville Crawford
Total Time
2 Hours 10 Mins
Yield
Makes 10 servings

How to Make It

Step 1

Preheat oven to 350°. Combine first 8 ingredients in a medium bowl. Add ground turkey and sausage; combine mixture just until blended, using hands. Place mixture on a lightly greased rack in an aluminum foil-lined broiler pan; shape mixture into a 10- x 5-inch loaf. Top with stewed tomatoes, and sprinkle with brown sugar.

Step 2

Bake at 350° for 1 hour and 35 minutes or until a meat thermometer inserted into thickest portion registers 165°. Remove from oven; let stand 20 minutes.

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Ratings & Reviews

nursemcb's Review

nursemcb
February 19, 2013
So this is one of those recipes that I'm not sold on the turkey. I followed the recipe to the T and it left a lot of watery run-off. Not crunchy and flavorful like it's ground beef counterparts. Flavor was ok, but nothing to write home about. Additionally this is a huge portion with this recipe, I could have used half the turkey to feed my family of 4. Not for us..

ocarol06's Review

ocarol06
February 26, 2012
N/A

osufan11's Review

MotorcycleCook
February 25, 2010
This meatloaf is the best meatloaf I have ever had. It's moist (rare for turkey meatloaf), full of flavor, and has great texture. Perfect for everyday meals, it takes a while to prepare, but well worth the wait and it makes great leftovers. It even stays moist through microwaving. The only think I did different from the recipe was keep the onions and green peppers a little chunkier because I like the crunch. Don't be afraid of the stewed tomatoes on top, they end up tasting more sweet than anything. The only thing I had a hard time finding was turkey meatloaf in bulk, besides that this recipe is great. Make it you will love it.

MotorcycleCook's Review

osufan11
February 08, 2010
I made this last night for my husband. He loved it! Said it was better than my ground beef meatloaf. The sausage adds great flavor. The only changes I made was the addition of 1 tsp. chopped garlic and I cut the bell pepper very fine and sauteed it lightly before adding it to the meat mixture (helps keep it from coming back to haunt you). I will be making this often!