This recipe is terrific! I decided to go with this recipe because it was the only one where I had all of the ingredients already in the kitchen. Well, sort of.

What I did was used 2 large grated red delicious apples rather than the usual baking/cooking apples normally used since those were the only kind in my refridgerator. I also did not have dried herbs on hand so I used 1/4 tsp. of ground sage and the thyme and it worked well, but if you do this then do not mix the ground herbs with the onions. I tried that the first time around and it just makes a clumpy mess in the skillet. I chose to mix the sage and thyme with the rest of the herbs in the bowl with the turkey.

Also, I used the exact amounts recommended for the glaze and found that there was not enough of it to cover the entire loaf. I recommend doubling the recipe for the glaze, but once again, it is a matter of preference. On a few slices of the loaf I put some swiss cheese that I had previously purchased from my local deli and it was quite good.

Overall a very creative and tasty dish that I will recommend to friends for sure.

Thanks Eric. I doubled the glaze recipe--good tip.

I grew up on my mother's meatloaf, thinking that it was the best in the world. My mother has been gone a long time and I finally decided to take on the daunting task of finding a really good meatloaf recipe, substituting turkey for the beef (which I no longer eat). This recipe is perfect in every way; the sweetness of the apples, the tang of the glaze, and the old-fashioned taste of the herbs and spices cook up a wonderful loaf. I always double the recipe because we enjoy this so much and usually share with friends, who have also given it a high rating. Thank you.

I have made this recipe over and over again. Everyone loves it! I have had half a dozen requests for the recipe. It's a sweeter meatloaf and super tasty. I highly recommend it.

I really like this meatloaf. Very moist and tasty. I made it with ground chicken. It had a slightly sweet and delicate flavor. It's a nice change and I'll make it again. Can't be too fattening either. I drained off the fat and used splenda brown sugar mix in the glaze. I made a double amount of the glaze but only needed the original amount.

I doubled this recipe used 1/2 a chopped onion, no celery, gala apples and fresh sage and thyme. I didn't have a loaf pan so I roasted it on a cookie sheet lined with foil and formed it into a loaf. Oh, and I added dried cranberries:) This is the BEST turkey meatloaf we have ever had! I had a dinner party and it got rave reviews. I served it with homemade pickled beets, homemade creamed spinach and homemade applesauce... YUM!!!

YUM! I made little burgers, fast chilled in freezer and pan fried w/ little cups over them to keep moist. (You prob can cook as is w/o silly cups!) I stuffed 3/4 full custard cups and flash chilled in freezer, popped out w/ knife into fry pan med/high for 4 mins per side. Kind of a hassle to flip and put cups on again ... but hey it works. Need lotsa room and extra catch pan just in case :) Be careful. Got idea from a chef at Ted Montana's Grill in Colorado made juicy burgers covering w/ cups on flat grill! Enjoy life!