Turkey Meatloaf with Mushroom Gravy

Preheat oven to 375F. Line a rimmed baking sheet with parchment or lightly grease a loaf pan.

Heat olive oil in a skillet over medium heat. Add onion and cook 5-6 minutes until softened. Add garlic and cook another 30 seconds. Remove from heat and cool slightly.

In a large bowl combine eggs, breadcrumbs, milk, Worcestershire, Dijon, salt, pepper and thyme. Allow the breadcrumbs to absorb the liquid for approximately 2 minutes.

Add ground turkey, cooked onion mixture and parsley.

Mix gently with clean hands just until evenly combined. Do not aggressively knead or compact the meat.

Shape into an approximately 9x5-inch loaf on the prepared sheet pan, or transfer gently into the loaf pan.

Bake approximately 45-55 minutes, until the center reaches 165F.

Meanwhile, make the mushroom gravy. Melt butter in a skillet over medium-high heat.

Add mushrooms and cook 6-8 minutes, stirring occasionally, until their moisture has evaporated and they are well browned.

Sprinkle flour over the mushrooms and cook while stirring for approximately 1 minute.

Slowly pour in chicken broth while stirring continuously.

Add Worcestershire and thyme. Bring to a simmer and cook approximately 4-6 minutes until the gravy coats the back of a spoon.

Taste and adjust salt and pepper.

Allow the finished meatloaf to rest 10 minutes before slicing.

Serve thick slices topped with warm mushroom gravy.