Recipes

Serves 6

Ingredients

1 ¼ pound ground turkey (92% lean)

8 ounces mushrooms, trimmed and very finely chopped

1 medium onion, peeled and finely chopped

2 garlic cloves, peeled and minced

1 tablespoon olive oil

3/4 teaspoon fine sea salt

1/2 teaspoon ground black pepper

1 tablespoon Worcestershire sauce

1 8 oz can tomato sauce

1 cup panko bread crumbs

1/3 cup milk

2 large eggs, lightly beaten

Preparation

Heat oven to 400 °F. Lightly oil a rimmed baking sheet (or use a 9-inch by 13-inch baking pan) lined with aluminum foil.

Heat oil in a large skillet over medium-low heat. Add the onion and cook, stirring occasionally, until softened; about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the mushrooms, a 1/2-teaspoon of salt, and a 1/4-teaspoon of pepper. Cook until the mushrooms give off their liquid and it boils away; about 10 minutes.

Transfer the onions and mushrooms to a large bowl, and then stir in the Worcestershire sauce and tomato sauce. Set aside to cool for 5 minutes.

Meanwhile, combine the breadcrumbs and milk in a small bowl. Stir the breadcrumb mixture and the eggs into the mushrooms and onions. Using a fork or your hands, gently mix in the turkey, a 1/4-teaspoon of salt, and a 1/4 teaspoon of pepper. The mixture will be very wet.

Form the meatloaf into a 9-inch by 5-inch oval in the middle of the prepared baking sheet. Bake the meatloaf until an instant-read thermometer inserted into the thickest part of the meatloaf registers 170°F, about 50 minutes. Let stand 5 minutes before slicing.