Turkey Meatloaf with Mushroom Gravy

Ingredients

• 2 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic cloves, minced
• 2 lb ground turkey, preferably 93% lean
• 2 large eggs
• 3/4 cup plain breadcrumbs
• 1/2 cup whole milk
• 2 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp dried thyme
• 2 tbsp fresh parsley, chopped
• 2 tbsp unsalted butter
• 8 oz cremini mushrooms, sliced
• 2 tbsp all-purpose flour
• 2 cups low-sodium chicken broth
• 1 tsp Worcestershire sauce
• 1/2 tsp fresh thyme leaves
• kosher salt, as needed
• black pepper, as needed

Instructions

1. Preheat oven to 375F. Line a rimmed baking sheet with parchment or lightly grease a loaf pan.
2. 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.
3. 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.
4. Add ground turkey, cooked onion mixture and parsley.
5. Mix gently with clean hands just until evenly combined. Do not aggressively knead or compact the meat.
6. Shape into an approximately 9x5-inch loaf on the prepared sheet pan, or transfer gently into the loaf pan.
7. Bake approximately 45-55 minutes, until the center reaches 165F.
8. Meanwhile, make the mushroom gravy. Melt butter in a skillet over medium-high heat.
9. Add mushrooms and cook 6-8 minutes, stirring occasionally, until their moisture has evaporated and they are well browned.
10. Sprinkle flour over the mushrooms and cook while stirring for approximately 1 minute.
11. Slowly pour in chicken broth while stirring continuously.
12. Add Worcestershire and thyme. Bring to a simmer and cook approximately 4-6 minutes until the gravy coats the back of a spoon.
13. Taste and adjust salt and pepper.
14. Allow the finished meatloaf to rest 10 minutes before slicing.
15. Serve thick slices topped with warm mushroom gravy.

Nutrition

Chef's Notes

Use 93% lean turkey rather than extremely lean turkey breast for a noticeably juicier meatloaf. Mix only until combined. Overworking ground turkey produces a dense texture. The meatloaf must reach 165F in its center.

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