This is hands down one of the best turkey meatloaf recipes out there. The special ingredients are the mushrooms! Enjoy!
- 8 ounces of mushrooms, trimmed and very finely chopped
- 1 medium onion, peeled and finely chopped
- 2 garlic cloves, peeled and minced
- 1 tablespoon of oil
- 1 teaspoon of kosher salt
- 1/2 teaspoon of ground black pepper
- 1 tablespoon of Worcestershire sauce
- 7 tablespoons of ketchup, divided
- 1 cup (60 grams) of panko bread crumbs (see notes for gluten-free options)
- 1/3 cup of (80 ml) milk or soy milk
- 2 large eggs, lightly beaten (for lower fat version, 1 egg, and 2 egg whites)
- 1 1/4 pound of ground turkey (92% lean)
- Heat oven to 400 degrees. Lightly oil a rimmed baking sheet (or 9-inch by 13-inch baking pan) lined with aluminum foil.
- Heat the oil in a large skillet over medium-low heat. Add the onion and cook, stirring occasionally, until softened; about 5 minutes.
- Add the garlic and cook until fragrant, about 1 minute.
- Stir in the mushrooms, a 1/2-teaspoon of salt, and a 1/4-teaspoon of pepper. Cook until the mushrooms give off their liquid and it boils away (about 10 minutes).
- Transfer the onions and mushrooms to a large bowl, and then stir in the Worcestershire sauce and 3 tablespoons of the ketchup. Set aside to cool for 5 minutes.
- Meanwhile, combine the breadcrumbs and milk in a small bowl.
- Stir the breadcrumb mixture and the eggs into the mushrooms and onions. Using a fork or your hands, gently mix in the turkey, a 1/2-teaspoon of salt and a 1/4 teaspoon of pepper. The mixture will be very wet.
- Form the meatloaf into a 9-inch by 5-inch oval in the middle of the prepared baking sheet. Spread the remaining 4 tablespoons of ketchup on top.
- Bake the meatloaf until an instant-read thermometer inserted into the thickest part of the meatloaf registers 170 degrees, about 50 minutes. Let stand 5 minutes before slicing.
- You can slice the meatloaf and freeze pieces separately; then enjoy whenever you want!