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Turkey Mushroom Loaves
Turkey Mushroom Loaves
2 Reviews
From: EatingWell Magazine, December 2006
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.
- By: EatingWell Test Kitchen
Ingredients 6 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
- 1 tablespoon extra-virgin olive oil
- ⅔ cup finely diced celery
- ⅓ cup finely diced onion
- 12 ounces cremini mushrooms, finely chopped
- 1 large egg, at room temperature, lightly beaten
- 1½ pounds 93%-lean ground turkey
- ⅓ ounce dried porcini mushrooms ( ½ cup), ground to a powder in a spice grinder or a mini food processor
- ⅓ cup dry whole-wheat breadcrumbs, (see Tip)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 teaspoons fresh thyme or 1 teaspoon dried
- ½ teaspoon salt
- ½ teaspoon freshly ground pepper
Preparation
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Active
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Ready In
- Preheat oven to 375°F. Coat a large rimmed baking sheet or roasting pan with cooking spray.
- 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 ¾ cup to form an oval loaf about 4 inches long and 2½ 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°F, 35 to 40 minutes. Slice and serve.
- 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 ⅓ 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.
- Per serving: 200 calories; 5 g fat(3 g sat); 2 g fiber; 9 g carbohydrates; 32 g protein; 25 mcg folate; 76 mg cholesterol; 3 g sugars; 0 g added sugars; 192 IU vitamin A; 3 mg vitamin C; 28 mg calcium; 2 mg iron; 358 mg sodium; 384 mg potassium
- Carbohydrate Servings: ½
- Exchanges: 1 vegetable, 3 lean meat
Reviews 2
November 04, 2009
By: thezwomann
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)!
September 14, 2009
By: edandpat
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!
