Turkey & Mushroom Meatloaf

  • 2 tbsp vegetable oil
  • 2 onions, peeled and finely diced
  • 4 garlic cloves, minced
  • 8 oz. cremini or white button mushrooms, cleaned and finely chopped
  • 2 lb ground turkey
  • 1/2 cup milk
  • 1 cup fresh breadcrumbs
  • 2 eggs, beaten
  • 1 156 ml can tomato paste
  • 1 tsp Worcestershire sauce
  • 1 tbsp dried thyme and oregano
  • salt and pepper to taste
  • 1/2 cup ketchup

  • Preheat oven to 350°. In a heavy skillet over medium-high heat, add oil and onions, and sauté until they are golden brown, about 6-8 minutes. Add the garlic and mushrooms and continue to sauté until all the liquid has evaporate and the mushrooms have browned slightly.
  • In a large bowl, mix together the turkey, milk, breadcrumbs, beaten eggs, tomato paste, worcestershire sauce, thyme, oregano and mushroom mixture. Season well with salt and pepper, and combine thoroughly. 
  • Press the mixture into a loaf pan and spread the ketchup over the top. Bake until lightly browned on top and firm to the touch, about 60-75 minutes, or when a thermometer reads 165° in the thickest part. I would serve this with another comfort food, mashed potatoes, a small mixed green salad, and an old film on the TV.