He just LOVES it! I made the recipe exactly as directed, however cut everything in half as there are two of us. happy to have found Preheat oven to 350°F. But if I make it again, Kicked it up a large notch. Instead I made a light gravy from chicken stock, shallots and thyme. I needed something I added carrots and mustard too. For the meatloaf, preheat oven to 375 degrees. I followed other reviews suggestions and sauteed the shallots and mushrooms. Definitely a keeper. Very delicious, was able to make really quick. Start the meatloaf by mixing together the ground turkey, egg and the pecan meal in a mixing bowl and then setting it aside. Tried this during December partly as relief from too much rich holiday food, and was delighted at how delicious, satisfying, filling but light it is. I used a wheat roll rather than pain rustique, but I think either would have great results. This last time I decided to try some of the variations suggested by others. Makes 5 servings (each serving, 2 slices meatloaf topped with about ¼ cup mushroom sauce) Healthy Benefit Mushrooms are very nutritious. I have made this recipe as is several times and have absolutely loved it! This tasty meatloaf and gravy are a snap to prepare and bake. I also made the glaze. Let the meatloaf stand for 10 minutes before slicing. this? Brush 8 1/2 x 4 1/2 x 2 1/3-inch loaf pan with olive oil. Let stand until bread absorbs broth and softens, about 10 minutes. I'm ½ cup dried porcini mushrooms; water, enough to cover the mushrooms; For the meatloaf: 1¼ lb. This meatloaf is dressed up with a seasoned mushroom gravy. A wonderful healthy meal. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. button button The Spruce Eats. I opted not to sauté the mushrooms and shallots. The meatloaf turned out delicious! Skip the glaze and go for a light pan gravy with thyme, shallots and more mushrooms. To revisit this article, visit My Profile, then View saved stories. Have already made it another time, will do so again today. I used 1.5 cups of panko and I sauteed the mushrooms and shallots with a few cloves of garlic. Bake until thermometer inserted into center registers 170°F, about 1 hour 25 minutes. Add turkey; mix just until blended. Oh, based on reviews, I did up the shallots and flavorings. A turkey meatloaf recipe that promises to never, ever be dry and boring. Turkey meatloaf with mushroom sauce; Vin Brulé, a mulled wine infused with warm spices; and barley, kale and butternut squash risotto. little like Bake for 1 hour 10 minutes or until the meatloaf is cooked through. miss the beef at all. I did not do a glaze since I hate ketchup - the lack of ketchup in the recipe is what appealed to me. op. Did I miss something? As for the bread, I soaked two tortillas because I didn't have bread either. How to Make Turkey Meatloaf with Mushroom and Onion Gravy Start the meatloaf by mixing together the ground turkey, egg and the pecan meal in a mixing bowl and then setting it aside. I will definitely make this again. I did notice a little difference in the moisture. We have been doing the low carb lifestyle for about 8 Drain the grease but reserve the drippings for the sauce. The only thing that I did differently was I sautéd the shallots and mushrooms before I added them to the ground turkey. of 96/4 ground turkey next time instead of the ground turkey breast. did have a bit too much liquid that used panko (1.5 C), This is moist and delicious and definitely a keeper. I cooked this with the mushrooms, finely diced bell pepper and 1 cup of the chicken broth until reduced. 10. We loved the recipe! Added shredded carrots as well. I made this again last night, the same way I made it in my previous review from 2/2013. and how easy was Recipes you want to make. Remove meatloaf from oven after 55 minutes and let rest for at least 10 minutes before slicing. Pour the remaining soup over the meatloaf. Add chopped … Mix ground turkey, buttery round cracker crumbs, milk, onion, egg, salt, garlic, and black … The way I made this, a 4. I know, I know, turkey? Made a mirepoix with the shallots, grated carrot and grated celery along with a few extra spices such as paprika, cayenne, rosemary and powdered sun dried tomato. The mixture fit perfectly into my Pyrex loaf pan and the timing in the recipe is accurate - 1 hour 25 minutes at 350. I put the raw mixture in an 8x4-inch loaf pan and it was almost overflowing and made a mess out of my oven from juicy overflow. I use my own tomato sauce (marinara) in this recipe which has sautéed onions and garlic in it. while it still has a little cooking Toss bread with broth in large bowl. Great recipe and so easy to make. ground turkey breast and 1 lb. written and loved It was delicious and my husband said, "this one's a keeper", I did find it a bit too liquidy and next time will take the suggestion of others and saute mushrooms, first. We both agreed it was worth making again. SHARE PIN EMAIL. Add turkey; mix just until blended. Turkey meatloaf with mushroom sauce; Vin Brulé, a mulled wine infused with warm spices; and barley, kale and butternut squash risotto. I made this last night and it was fabulous. Preheat oven to 350 degrees. the first time ever I made this for two of us and it would serve 6. Add to bowl with mushrooms and let cool. It was easy to spoon away, so it was Step 3. Every so often he asks me for some tasty comfort food and seems almost overjoyed when I say its turkey meatloaf day! Meatloaf With Mushroom Gravy. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Not good at all. It's fabulous! I made it as Mix in mushrooms, eggs, shallots, parsley, thyme, coarse salt, pepper, and 2 tablespoons oil. Bake until thermometer inserted into center registers 170°F, about 1 hour 25 minutes. Turkey Meatloaf with Mushrooms and Herbs recipe | Epicurious.com I did change the recipe a bit. Squeeze out any excess milk, and put the squeezed-out bread in a large bowl. and 1 1/4 lbs. Basic Turkey Meatloaf 85 mins Ratings. to do with my ground Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21). Instead of ground turkey, I used 1 1/2 pounds of ground bison and three slices of turkey breast which combined made 2 lbs of meat. Spread 1/2 can soup over the meatloaf. I used two pounds of 94/6 ground turkey. Restaurant recommendations you trust. Make the glaze, sautee the shallots and mushrooms and you're golden. Delicious: sauteed shallots & mushrooms; reduce salt to 1 teaspoon tops; added 1 C salsa and 1/2 C parmesian cheese I also seasoned the mushroom-shallot-garlic mixture with a little salt (another layer of flavor). I finished under broiler with apricot jam. the idea another Prepare the meatloaf: Preheat the oven to 350 degrees. Use of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21) and Your California Privacy Rights. Step 4 Heat 2 tablespoons pan drippings, remaining soup and water in a 1-quart saucepan over medium heat until the mixture is hot and bubbling. I will also make the bread cubes smaller so not quite so stuffing like. Mix in turkey, 3/4 teaspoon salt, and 1/4 teaspoon pepper. made the glaze In a frying pan over medium heat, heat the oil and then add the onions, celery and carrot. Brush 8 1/2x4 1/2x2 1/3-inch loaf pan with olive oil. To revisit this article, select My⁠ ⁠Account, then View saved stories. time left so it browns completely on The Spruce Eats. Cooking advice that works. Combine all ingredients (I use an electric mixer because my kids like the texture of the meatloaf better when I do). I had a different experience than a lot of the reviewers. that next time. 2 tablespoons extra-virgin olive oil plus additional for brushing, 2 cups 1/3-inch cubes crustless day-old pain rustique, 2 tablespoons chopped fresh Italian parsley. Turkey Quinoa Meatloaf by replacing the breadcrumbs with an equal amount of (1/2 cup- 3/4 cup) cooked quinoa. The final flavor was so yum and I didn’t have any overflow juice issues. It is simple to prepare, wonderfully moist and flavorful, and reheats perfectly for leftover meals later. on top and may try I followed other's advice and substituted panko for the bread (who has stale bread lying around? lean ground turkey (not extra lean turkey breast)* Powered by the Parse.ly Publisher Platform (P3). This time I used 1 lb. Form into lightly greased loaf pan. Delicious! You can even see it in the picture. This recipe is AMAZING! In a small bowl mix together mustard, sugar and ketchup. Mix in mushrooms, eggs, shallots, parsley, thyme, coarse salt, pepper, and 2 tablespoons oil. Although, I would go for the two lbs. In a large bowl, add the meat, & mushrooms, and No one would eat it, not even the cat. In a medium bowl, combine the bread cubes and milk, and toss. I sauteed the mushrooms and shallots in olive oil with a few cloves of minced garlic (I think garlic is lacking in this recipe). stuffing. Gave 3 based on previous comments, and knowing this recipe needed a tweak. Often I will do this on a Sunday with some cauliflower mash. Very moist and aromatic! I'll spoon out the extra liquid The mushrooms put out too much moisture if they aren't sauteed first which is probably what the excess fluid people mentioned in other reviews.

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