Turkey Mushroom Loaves

Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Making everyone their own individual meatloaf turns an everyday food into an easy, special-occasion main dish--and lean ground turkey makes them lighter. We love the leftovers on sandwiches too.

EatingWell Test Kitchen
Source: EatingWell Magazine, December 2006
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Ingredients

Directions

  • Preheat oven to 375 degrees F. Coat a large rimmed baking sheet or roasting pan with cooking spray.

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  • Heat oil in a large skillet over medium heat. Add celery and onion. Cook, stirring often, until softened, 2 to 3 minutes. Add cremini mushrooms. Cook, stirring occasionally, until they give off their moisture and it mostly evaporates, about 5 minutes. Pour into a large bowl; cool for 10 minutes.

  • Stir in egg, turkey, ground porcini, breadcrumbs, tomato paste, Worcestershire sauce, thyme, salt and pepper until well combined, taking care not to overmix. Use a scant 3/4 cup to form an oval loaf about 4 inches long and 2 1/2 inches wide. Transfer to the prepared pan. Make 5 more loaves with the remaining mixture.

  • Bake the loaves until lightly browned and an instant-read thermometer inserted into the center of one registers 165 degrees F, 35 to 40 minutes. Slice and serve.

Tips

Tip: If you can't find whole-wheat breadcrumbs, you can make your own. Trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until fine crumbs form. One slice makes about 1/3 cup. Spread the breadcrumbs on a baking sheet and bake at 250°F until dry and crispy, about 15 minutes.

Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.

Nutrition Facts

Per Serving:
200 calories; protein 31.9g 64% DV; carbohydrates 9.4g 3% DV; exchange other carbs 0.5; dietary fiber 1.8g 7% DV; sugars 2.7g; fat 4.9g 8% DV; saturated fat 2.6g 13% DV; cholesterol 76mg 25% DV; vitamin a iu 192.4IU 4% DV; vitamin c 3.2mg 5% DV; folate 24.9mcg 6% DV; calcium 28.3mg 3% DV; iron 2.5mg 14% DV; magnesium 11.6mg 4% DV; potassium 383.8mg 11% DV; sodium 358.4mg 14% DV; thiamin 0.1mg 7% DV.
Exchanges:

1 vegetable, 3 lean meat

Reviews (2)

Read More Reviews
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
edandpat@edmistonpools.com
Rating: 5 stars
10/31/2011
I eat a lot of turkey burgers and sometimes they seem a little dry. I tried adding onions for a little moisture but the mushrooms in this recipe did the trick. I will use this as my basic recipe from now on. I did use half 99% and half 93% ground turkey and also sauted my veggies with no oil. They were yummy! Read More
thezwomann
Rating: 5 stars
10/30/2011
This was pretty good. I think it would have tasted better with a little bit of gravy though. My husband and I agreed that it would have tasted better with a little gravy. Next time I'll probably make some mushroom gravy (or cream of mushroom soup) to go with it and the mashed potatoes. It was good though. Even my 7-year-old son liked it (with a little ketchup of course)! Read More
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