Rosemary Turkey Meatloaf

  I thought since I shared a kind of unusual meatloaf last week, I would write up something for the traditionalists this week.
  Alright, it’s still not traditional meatloaf, but it’s a lot closer!
  Here’s what we’re making:
  Here’s what you need:
1.5 lbs ground turkey
1 onion, chopped
1 cup milk*
2 cups dry bread crumbs
1 egg, beaten
1 tsp salt
1/2 cup balsamic vinegar*
1 clove garlic, minced
1 tsp pepper
1.5 Tbs chopped rosemary
1 cup tomato sauce (or ketchup)
3/4 cup brown sugar
1 Tbs Dijon mustard
* I cut down these measures a little because my Mr doesn’t like it quite as “juicy” as this makes it
  Preheat your oven to 350 degrees.  Grease a 9x 5″ loaf pan.  In a large mixing bowl, combine all ingredients above the line.  Press into the pan.  Blend the remaining ingredients together and spread evenly over top of the loaf.  Bake for 1 hour in the preheated oven or until juices run clear when pricked with a knife.
  This is a great meatloaf.  It’s healthier than the full on hamburger version but is still meat-and-potatoes enough to satisfy a “slab of ground meat” craving.  The topping is wonderfully sweet (especially if you use ketchup) but the rosemary gives it all enough grown up flavor to keep it from being boring (but not so grown up that G wouldn’t eat it).

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