Turkey Mushroom Loaves

From EatingWell: December 2006 — Subscribe to EatingWell Magazine Today!

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.

READER'S COMMENT:

"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...

6 servings

Active Time: 45 minutes

Total Time: 1 1/2 hours

Nutrition Profile

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Ingredients

1 tablespoon extra-virgin olive oil
2/3 cup finely diced celery
1/3 cup finely diced onion
12 ounces cremini mushrooms, finely chopped
1 large egg, at room temperature, lightly beaten
1 1/2 pounds 93%-lean ground turkey
1/3 ounce dried porcini mushrooms (1/2 cup), ground to a powder in a spice grinder or a mini food processor
1/3 cup dry whole-wheat breadcrumbs, (see Tip)
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 teaspoons fresh thyme or 1 teaspoon dried
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper

Preparation

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 3/4 cup to form an oval loaf about 4 inches long and 21/2 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°F, 35 to 40 minutes. Slice and serve.

Tips & Notes

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.

Nutrition

Per serving: 231 calories; 10 g fat (3 g sat, 2 g mono); 100 mg cholesterol; 10 g carbohydrates; 0 g added sugars; 26 g protein; 2 g fiber; 376 mg sodium; 389 mg potassium.

Nutrition Bonus: Selenium (24% daily value), Iron (15% dv).

1/2 Carbohydrate Serving

Exchanges: 1 vegetable, 3 lean meat