Description
This Turkey Mushroom Meatloaf recipe offers a lighter, yet deeply savory take on a comfort food classic. It’s packed with finely chopped mushrooms and herbs, ensuring a juicy and flavorful meatloaf that’s perfect for weeknight dinners or meal prep.
Ingredients
- 1 tbsp olive oil
- 8 oz (225 g) cremini or baby bella mushrooms, very finely chopped
- 1 small yellow onion (about 1 cup/130 g), finely diced
- 3 garlic cloves, minced
- 2 tsp kosher salt, divided
- 1 tsp freshly ground black pepper
- 3/4 cup (45 g) panko breadcrumbs (use gluten-free panko if needed)
- 1/2 cup (120 ml) whole milk (or unsweetened milk alternative)
- 2 large eggs
- 2 lb (900 g) ground turkey, 93% lean
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- 1 tsp dried thyme (or 2 tsp fresh thyme, chopped)
- 1/4 cup (10 g) fresh parsley, chopped
- Optional: 1/4 cup (20 g) finely grated Parmesan for extra savoriness
- For the Tangy Ketchup Glaze:
- 1/3 cup (80 ml) ketchup
- 1 tbsp Worcestershire sauce
- 1 tsp apple cider vinegar
- 1 tsp light brown sugar
Instructions
- Preheat oven to 375°F (190°C). Line a rimmed baking sheet with parchment or foil and lightly oil the surface. In a small bowl, whisk together the glaze ingredients: ketchup, Worcestershire sauce, apple cider vinegar, and light brown sugar. Set aside.
- Heat olive oil in a large skillet over medium-high heat. Add the finely chopped mushrooms and 1/2 tsp of salt. Cook, stirring occasionally, until mushrooms release their liquid and it evaporates, about 6–8 minutes, until browned. Add the diced onion and cook for 3–4 minutes until translucent. Stir in minced garlic for 30 seconds until fragrant. Transfer the mushroom and onion mixture to a plate and let cool for 5 minutes.
- In a large bowl, stir together the panko breadcrumbs and milk. Let sit for 2 minutes to hydrate. Whisk in the eggs, Dijon mustard, 1 tbsp Worcestershire sauce, smoked paprika, dried thyme, chopped parsley, remaining salt, and black pepper.
- Add the ground turkey, cooled mushroom-onion mixture, and Parmesan cheese (if using) to the bowl. Gently mix with clean hands or a fork just until combined. Avoid overmixing to ensure a tender meatloaf.
- Transfer the turkey mushroom meatloaf mixture to the prepared baking sheet. Shape it into a tight 9 × 5-inch (23 × 13 cm) loaf, about 2 inches (5 cm) tall. Brush the top and sides with half of the prepared glaze.
- Bake for 55 minutes. Brush the meatloaf with the remaining glaze and bake for an additional 5 minutes, or until the internal temperature reaches 165°F (74°C).
- Let the Turkey Mushroom Meatloaf rest for 10 minutes before slicing and serving to allow the juices to redistribute.
Notes
- Sautéing the mushrooms first removes excess moisture and concentrates flavor, contributing to a meaty texture.
- Using 93% lean ground turkey helps prevent the meatloaf from becoming dry.
- For a gluten-free version, substitute gluten-free panko or 1/2 cup almond flour.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240 calories
- Sugar: 0g
- Sodium: 0mg
- Fat: 9g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 22g
- Cholesterol: 0mg
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