Turkey Mushroom Loaves
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. Source: EatingWell Magazine, December 2006
Ingredients
Directions
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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.
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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.
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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
1 vegetable, 3 lean meat
