Rosemary Turkey Meatloaf

When I was growing up I hated meatloaf. There was something that I couldn’t stand about the texture of meat all pushed together. I don’t really know why this texture bothered me so much, but it was to the point where I didn’t like meatballs or hamburgers either. What a strange childhood, disliking some really common foods that kids love.

In my adult life I’ve grown to appreciate hamburgers, though they’re still not my favorite food. But of meatballs, hamburgers, and meatloaf, meatloaf still stays on the bottom of the list. My boyfriend on the other hand is a meatloaf FIEND. He could eat meatloaf forever. I think he’s just made of meatloaf or something.

To make some compromises, I have experimented with different flavors in the meatloaf – to make something palatable to me and something that he devours. This meatloaf was a pretty good loaf. The turkey, rosemary, and balsamic vinegar flavors aren’t those that are typically prevalent in meatloaves. They definitely make the standard meatloaf something a little classier!

Rosemary Turkey Meatloaf

1 1/2 lb ground turkey
2 cups bread crumbs
1 onion, finely chopped
1 egg, beaten
1 cup milk
1/4 cup balsamic vinegar
1 clove garlic, minced
1 tsp kosher salt
1 tsp ground black pepper
1 1/2 tbsp fresh rosemary, minced
1 cup crushed tomatoes
3/4 cup brown sugar
1 tbsp Dijon mustard


1. Preheat your oven to 350 degrees. Lightly grease a 9×5 baking dish.

2. In a large mixing bowl combine the turkey, bread crumbs, onion, egg, milk, vinegar, garlic, salt, pepper, and rosemary. Mix together with your hands. Press the meat mixture into your prepared baking dish. Mix together the crushed tomatoes, brown sugar, and mustard. Pour evenly over the top of your meatloaf.

3. Bake for 1 hour.

* serves 8
* 357 calories per slice
* This post is being shared with Bakes with Bizzy. 

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