This is one of our go-to recipes; I rarely make "real" meatloaf anymore. It makes the BEST sandwiches the next day! It's not the same without the salad, and I'm a meatloaf and potatoes girl. Delicious.
Pretty good recipe. Seems like it would be a good burger. It comes together easily. I did sub in extra lean turkey. The salad was super good!
This was my first time making this dish. I'm putting this dish on my Monthly main dish menu. I substututed the parsley for cilantro. I served the meatloaf with only the recommended greens. I can't wait until I prepare this dish again.
Solild weeknight meal. We had it with baked potatoes and salad. I had to cook it an extra 10 minutes to get the internal temperature up to 165 degrees.
Maybe what trips people up about this is calling it meat loaf. It's practically something else -- and it's yummy. I used fresh parsley from my garden, and it was flavorful and noticeable. I used romano rather than parm, and it really lended a lot of flavor to the end product. I didn't have any issues with dryness, but I also wasn't expecting a traditional-style meatloaf laden with tomato sauce. To each his own, but this is a really good and flexible recipe!
I've made this recipe now twice. The most recent time the exta lean turkey package only had 1.2 lbs. instead of 1.5lbs as recipe calls for. So I shredded a zucchini, added a whole fresh green pepper and one whole de-seeded jalapeno and exchanged the parsley (which does nothing for the recipe) for cilantro. Not only was the meatloaf extremely moist, but the vegetable content and healthy factor was kicked up a notch without altering the final product. I paired this with the Goat Cheese and Garlic Au Gratin recipe.