After multiple attempts of a fantastic turkey meatloaf recipe and other successful meals with turkey meatloaf, we feel we have perfected it. This time we wanted to try white mushrooms versus portabello mushrooms, and it was still a cozy, nostagic meal.
Adapted from Gourmet
- 1 1/2 cups finely chopped onion
- 1 tablespoon minced garlic
- 1 teaspoon olive oil
- 3/4 pound white mushrooms, trimmed and very finely chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 teaspoons Worcestershire sauce
- 1/4 cup ketchup plus 1 tablespoon sriracha
- 1 cup fine fresh bread crumbs (from 2 slices firm white sandwich bread)
- 1/3 cup milk
- 2 whole large eggs, lightly beaten
- 1 1/4 pound ground turkey
Preheat oven to 400°F. Cook onion and garlic in oil in a 12-inch nonstick skillet over moderate heat, stirring, until onion is softened, about 2 minutes. Add mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until liquid mushrooms give off is evaporated and they are very tender, 10 to 15 minutes.
Stir in Worcestershire sauce, and 3 tablespoons ketchup and sriracha, then transfer vegetables to a large bowl and cool.
Stir together bread crumbs and milk in a small bowl and let stand 5 minutes. Stir in egg, then add to vegetables. Add turkey and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to vegetable mixture and mix well with your hands.
Form into a pan and brush meatloaf evenly with remaining 2 tablespoons ketchup. Bake in middle of oven until thermometer inserted into meatloaf registers 170°F, 50 to 55 minutes.
Let meatloaf stand 5 minutes before serving.