Turkey Mushroom Meatloaf
Meatloaf always makes me think of my mom’s kitchen: big plates of mashed potatoes, classic meatloaf , and no one leaving the table hungry. These days, I put a lighter spin on it with ground turkey, but thanks to sautéed mushrooms and onions, this Turkey Mushroom Meatloaf stays juicy and full of savor (no dry turkey her…
- 1 Tbsp olive oil ($0.08)
- 1 cup yellow onion (small dice (150g) $0.39)
- 1 cup white mushrooms (small dice (112g) $0.94 *)
- ¾ tsp salt (divided, $0.03)
- ⅓ cup milk ($0.09)
- 1 large egg ($0.41)
- 5 Tbsp ketchup (divided, $0.15)
- 1 Tbsp Worcestershire sauce ($0.05)
- 1 lb ground turkey ($3.94 **)
- 1 cup panko bread crumbs ($0.47)
- ¼ tsp garlic powder ($0.02)
- ¼ tsp freshly cracked black pepper ($0.03)
- 2 Tbsp BBQ sauce ($0.10 ***)
- Gather your ingredients.
- Preheat your oven to 400℉ and line a baking sheet with parchment paper.
- Heat olive oil in a medium skillet over medium and sauté yellow onion, mushrooms, and ¼ tsp of salt until soft, about 5 minutes.
- Meanwhile, in a small bowl, combine the milk, egg, 2 Tbsp of ketchup, and the Worcestershire sauce.
- Then, in a separate large bowl, combine the cooked onions and mushrooms, ground turkey, panko breadcrumbs, ¼ tsp garlic powder, ¼ tsp black pepper, and ½ tsp salt.
- Slowly pour the wet ingredient mix into the large bowl and mix well with a fork or your hands, being careful not to overmix.
- Shape the meat mixture into a loaf and place it onto a lined baking sheet. The loaf should be about 4 inches wide, 8 inches long, and 2 inches tall. ****
- In a small bowl, combine 3 Tbsp ketchup and the BBQ sauce and spread evenly on top of the loaf.
- Bake in a preheated oven for 40-45 minutes or until the internal temperature reaches 170℉. Allow meatloaf to cool for 5-10 minutes, and then slice to serve and enjoy!
I mix BBQ sauce into the classic tomato glaze for an irresistible tang that might just be my favorite part of this easy turkey meatloaf method. Easy Recipe for Turkey Meatloaf This ground turkey meatloaf comes together in under an hour and is packed with taste. Letting the loaf sit for 5 to 10 minutes after baking helps it hold its shape.
Preheat your oven to 400℉ and line a baking sheet with parchment paper. Heat olive oil in a medium skillet over medium and sauté yellow onion, mushrooms, and ¼ tsp of salt until soft, about 5 minutes. Meanwhile, in a small bowl, combine the milk, egg, 2 Tbsp of ketchup, and the Worcestershire sauce.
Shape the meat mixture into a loaf and place it onto a lined baking sheet. The loaf should be about 4 inches wide, 8 inches long, and 2 inches tall. **** In a small bowl, combine 3 Tbsp ketchup and the BBQ sauce and spread evenly on top of the loaf.
Bake in a preheated oven for 40-45 minutes or until the internal temperature reaches 170℉. Allow meatloaf to cool for 5-10 minutes, and then slice to serve and enjoy! I don’t recommend using extra lean ground turkey as the fat helps to keep the turkey meatloaf moist during baking. ***You can use any brand of BBQ sauce you love, or even make your own with our easy homemade BBQ sauce method ! **** If you’re preparing this for a smaller crowd , the meatloaf can be formed into two smaller loaves and frozen to be enjoyed another time.
Now preheat your oven to 400°F and prep your baking sheet by lining it with parchment paper. Sauté the onions and mushrooms: Add 1 Tbsp olive oil to a medium skillet and heat over medium heat.
Mix together ⅓ cup milk, 1 large egg, 2 Tbsp ketchup, and 1 Tbsp Worcestershire sauce until well combined. Make the meat mixture: Once your onions and mushrooms are softened, add them to a large bowl with 1 lb ground turkey, 1 cup panko breadcrumbs, ¼ tsp garlic powder, ¼ tsp black pepper, and ½ tsp salt.
Add the glaze: Mix together 3 Tbsp ketchup and 2 Tbsp barbecue sauce in a small bowl, then brush it over top of the loaf. Bake: Now place the loaf into your preheated oven and bake for 40-45 minutes, or until the internal temperature reaches 170°F on a meat thermometer. Let it cool for 5-10 minutes (very key to ensure the slices hold together), and then slice and serve your homemade turkey meatloaf.
And finally, my trifecta of moisture in this recipe is complete with sautéed mushrooms and onions. Storage & Reheating Let any leftovers cool and store in an airtight container in the fridge for up to 3-4 days.
