Simply put, this is an authentic Sloppy Joe recipe. Put some on a bread and eat it immediately!
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 ½ pounds ground turkey
- 2 cups dry bread crumbs
- 1 onion, chopped
- 1 egg, beaten
- 1 cup milk
- ½ cup balsamic vinegar
- 1 clove garlic, minced
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 ½ tablespoons chopped fresh rosemary
- 1 cup canned tomato sauce
- ¾ cup brown sugar
- 1 tablespoon Dijon mustard
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan.
- 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.
- Bake for 1 hour in the preheated oven, or until juices run clear when pricked with a knife.
Nutrition Facts
| Calories | 362 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 93 mg |
| Dietary Fiber | 2 g |
| Protein | 21 g |
| Saturated Fat | 3 g |
| Sodium | 807 mg |
| Sugars | 27 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Easy to make and turned out great! I ended up using 2 lbs of turkey instead of 1 1/2 because I didn’t want the extra that I had to go to waste. The only thing that I wouldchange when I make it again is to reduce the amount of brown sugar in the sauce, as it was sweeter than I would generally prefer.
one of my favorite meatloafs!
Delicious! I was intimidated because I had never cooked a meatloaf with turkey ; however, since I had a returning soldier who only ate poultry or fish I had to try. I will gladly do it again because Iam convinced that turkey can be every bit as delicious as beef. I never would have even tried if it had notbeen for my favorite soldier (that I kind of adopted)!
No stars. 2 cups of dry bread crumbs. I should have known better. It was terrible. I will try it again using 1 cup of bread crumbs and see how that works. Then I will rate this recipe.
I won’t make this again..very bland..but for those who want to try it I would suggest sauteing the onions and garlic and rosemary prior to adding it to the mix. Also, 1 onion was way too much.
I followed the directions – and ugh – it came out like mush (or turkey pate), we simply could not eat it due to the texture. Cooking it an extra 30 minutes didn’t help.
Great flavour. Juicy and held together well. I moulded it and baked it on tin foil lined sheet, no pan. Put sauce on for last half hour.
I liked the meatloaf well enough, but the sauce as prescribed is too powerful. I’d recommend cutting the Dijon in half.
I just wanted to point out the ingredient and the instructions have errors. i went to the market and bought all the things needed. came home and started cooking. Mixing in the things as i read them. error one i noticed was how that step two should have been 2 steps seeing as i mixed the toppings into the bowl before i read to pour the toppings on the top of the mix. this was a critical error as it lead me in the wrong direction. Also there is no mention of where i should be adding the garlic since its not in the instructions. I think these should be added in there someplace not sure if its meant to be in the topping or in the mix. lastly i feel the meatloaf might be more moist if there was a tinfoil over the top before you place into the oven. overall tho it twist great was a tad bit dry. thus why i’m adding the tin foil to the mix.
Based on other reviews saying it was mushy, I changed in liquid to solid ratio. I also made a small loaf because we have pretty light eaters. I used 1 pd of turkey, 1 3/4 C panko bread crumbs, ~1/4 C of dried minced onion, 1 egg, 1/2 C milk, 1/4 C balsamic vinegar, I forgot the garlic, 1/2t salt & pepper, 1 t dried rosemary. The sauce I decreased the sugar to 1/2 C and I didn’t use all of the sauce. Baked for 1 hour in a loaf pan and it was done.
I actually used 1/2 cup milk, 1/4 cup balsamic, 1 1/2 cups of bread crumbs and only 4 tsp. of brown sugar. It turned out GREAT! No one knew it was turkey until I told them.
It is very mushy and resembled something like a meat paste. No one would eat thi Very very disappointed.
Excellent as is ! Keeper !
It was tasty but a little too mushy for me. Probably should have cut back on the milk. I think it will taste better tomorrow as a sandwich
Taste was wonderful. However, I wasn’t crazy about the consistency. P.S. – I suggeest adding garlic.
Great flavor.
This is a great recipe! I only use 1 pound of turkey, and cut the balsamic vinegar to 1/3 cup and the pepper to 1/2 teaspoon. But with these changes, it is absolutely amazing!
I followed the recipe except I omitted the milk and used two tbsp of balsamic vinegar. It was fantastic! I will definitely make this again!
this is my go-to meatloaf recipe, with some minor modifications: I use 1 pkg of Ground Turkey (1-1/4 pounds) and then just measure “light” on the other ingredients. I use italian seasoned bread crumbs instead of regular. I use onion powder instead of chopped onion, just because I don’t like “chunks” in my meatloaf. I often use dry rosemary, but the fresh is much better when I have it on hand. For the sauce, I use about half the recommended sugar for our personal tastes. I cook it in muffin tins, with the foil muffin liners – cooks through in less than 30 minutes and is already portioned out!
I only had about 1/3 cup of balsamic vinegar and that was way too much and made the meatloaf mushy. I think 2tbsp would suffice. Also, the sauce was way too sweet. Still edible in small portions before feeling somewhat nauseous. The leftovers were better after sitting in the fridge to ‘stiffen’. IF I do this again, I would definitely alter it somewhat.
Very disappointed! Vinegar makes loaf way too mushy!!!!!