When it comes to meatloaf, the standard is made with the usual trio of meats- ground chuck, ground veal, and ground pork. I was pretty skeptical about this one, especially since I'm not a huge fan of the fungus. I played sous chef for this one, thanks Kate for one of the best meatloafs I've ever had. This version is a little lighter in calories than the usual and plenty tasty. Sometimes the best part of making meatloaf is having leftovers for sandwiches. I prefer mine cold with a little extra glaze. The glaze is absolutely necessary, and reminds me of the loaf I know the most, with the ketchup and parmesan. A loaf without glaze? Be like the Gladys Knight without the Pips.
Turkey Mushroom Loaf
1 C low-sodium chicken broth2 C cubed day old crustless french bread, or fresh slightly toasted to dry out a little
Fire up the hotbox to treefitty. In a a large mixing bowl combine the bread and broth, turning to coat, and let sit 5-10 minutes. Add the rest of the ingredients and mix lightly. Meatballs, meatloafs, burgers, etc. should always be mixed by hand with a minimal amount of pressure and time, until just combined thoroughly.
Gently shape the mixture into a meatloaf pan that is lightly greased with your fat of choice. Mine is olive oil Pam, which works great on the grill and everywhere else. Form a mound in the middle of the loaf so the fat will run off the sloped sides. Place the pan on a baking sheet lined with foil or parchment for easy cleanup. Cover with the glaze, there should be a bit left to reserve.
With the earthy flavor of the shroom and herbs in this loaf I'd go with a Pinot Noir here, my favorite of which come from the Willamette Valley in Oregon. More day-to day affordable options would be from the Russian River Valley in Cali. Or drink what you like, the best wine advice you'll ever get.
1 C low-sodium chicken broth
8 oz. button mushrooms, sliced1 TB evoo
2 eggs, lightly beaten3-4 shallots, minced (about 1/4 cup)
2 cloves garlic, minced2 TB fresh parsley, finely chopped
1 TB fresh thyme, finely chopped2 ts kosher salt
1 ts fresh black pepper1 lb. ground turkey
1 lb. ground turkey breast
1 TB evoo1/4 C balsamic vinegar
1/4 C ketchup1 TB brown sugar
1 TB dijon or brown mustardS&P
The cooking time will depend on the size of your meatloaf pan. Mine is 9L X 5W X 3 H and the cooking time was about 70 minutes, or bake until the internal temp is 165 F. Let rest for 10 minutes before slicing. Enjoy that.