Sunday, May 3, 2015

Turkey Mushroom Meatloaf

Turkey Mushroom Meatloaf

  • 1/2 lb (or 8 ounces) mushrooms, trimmed (about 15 mushrooms)
  • 1 C. finely chopped onion
  • 2 tsp. minced garlic
  • 1 Tbls. olive oil
  • 1 tsp. kosher salt
  • 1/2 tsp. ground black pepper
  • 1 Tbls. Worcestershire sauce
  • 7 Tbls. ketchup, divided
  • 1 C. panko bread crumbs
  • 1/3 C. milk
  • 2 large eggs, lightly beaten
  • 1 1/4 lb. ground turkey (92% lean)
  • Heat oven to 400º F. Line a baking sheet with aluminum foil then lightly oil the bottom.
  • You can chop the mushrooms one of two ways: by hand or in a food processor. The mushrooms need to be very finely chopped, about 1/8-inch pieces. Set aside.
  • Cook onion, in oil, in a large skillet over medium-low heat, stirring occasionally, for 5 minutes or until softened. Add garlic then cook 1 minute.
  • Add chopped mushrooms, a 1/2 teaspoon of salt and a 1/4 teaspoon of the pepper. Cook, stirring occasionally about 10 minutes or until liquid from the mushrooms has evaporated and they are tender.

  • Transfer onions and mushrooms to a large bowl then stir in 3 tablespoons of ketchup and 1 tablespoon of Worcestershire sauce. Cool 5 minutes.
  • In the meantime, stir together the breadcrumbs and milk and let stand 5 minutes.
  • Add breadcrumbs and beaten eggs to onions and mushrooms then mix well. Next, add turkey along with remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Mix well with hands (or a fork). (The mixture will be very wet).
  • Form mixture into a 9-inch by 5-inch oval loaf in the middle of prepared baking sheet. Then, use the back of a spoon to spread the remaining 4 tablespoons of ketchup on top of the meatloaf.

  • Bake until an instant read thermometer inserted into the thickest part of the meatloaf registers 170 degrees F (77 degrees C), 45 to 50 minutes. Let stand 5 minutes before slicing.

**Adapted from

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