Easy Turkey and Mushroom Meatloaf

READY IN: 55mins
Recipe by Beckee

I'm not a big fan of red meat, but I grew up in an Italian home where meatball style meatloaf was a BIG part of my mom's repertoire. She switched to turkey in the early 90's and it's the only thing I cook with now. This recipe combines my love of turkey meatloaf with my lifestyle as a single city-girl who doesn't want to spend a ton of time in the kitchen. This is soooo yummy, half made-up and half from the ground turkey and stuffing packages.

Top Review by samanthasharse

Delicious! I had to make a few substitutions because I didn't have all the ingredients, but really wanted to try this recipe. I made Italian style breadcrumbs with the 2 ends of a wholewheat loaf of bread ... a few pulses in the processor, adding Italian seasoning to taste. I also used 5 slices of fresh bread torn into the bowl and topped with a tsp of sage and a pinch of poultry seasoning. I made mini-meatloaves using a muffin tin so I didn't have to cut portions. I cooked 20 min, topped with mushroom sauce and cooked 10 min. more. I will get some stuffing and breadcrumbs in and try the original recipe too. Thanks for the recipe!

Ingredients Nutrition

  • 1 12 lbs fresh ground turkey
  • 1 (6 ounce) packagestove top monterey style prepared stuffing
  • 1 tablespoon dijon mushroom
  • 12 cup onion, chopped (I prefer sweet variety)
  • 1 tablespoon garlic
  • 14 cup Italian seasoned breadcrumbs
  • 1 (12 ounce) jar mushroom gravy
  • 34 cup of shredded cheese (your choice)
  • 2 eggs, lightly beaten (I also use "fake" eggs)

Directions

  1. Mix all the ingredients together, except 1/2 the jar of gravy and the cheese (put those aside for later).
  2. Once all the ingredients are well mixed, spray the bottom of a glass baking dish with Pam or olive oil cooking spray.
  3. Put just over half the meat mixture in the bottom of the baking dish and spread out into an even round patty (should look like a really large hamburger patty).
  4. Then take a Tablespoon or so of the remaining gravy and spread evenly on top of the patty, with about a half inch perimeter.
  5. Take the shredded or sliced cheese and dump onto the patty and"smoosh" it into the meat mixture with the back of a spoon or your hands.
  6. Get it in as even a layer as possible, again leaving about a half inch perimeter.
  7. Then roll the remaining meat mixture into a ball and lay on top of the patty/cheese/gravy.
  8. Smoosh the sides of the bottom layer up to form one solid "dome" of meatloaf and seal in the cheese layer.
  9. Cook at 400 degrees Fahrenheit for 30 minutes; add the remaining gravy to the top and put back in the oven for another 15 minutes (or until a fork or toothpick stuck in the center comes out clean).
  10. Yummy!

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