Turkey and Shiitake Loaf With Sherry Gravy

Total Time
1hr 45mins
Prep 45 mins
Cook 1 hr

Here is something different for a weeknight meatloaf dinner.

Ingredients Nutrition

Directions

  1. In a big skillet, heat the oil; stir/saute the mushrooms and carrots over medium heat for 8 minutes or until the mushrooms and carrots are soft.
  2. Add in scallions, ginger, fish sauce, and soy sauce; cook 2 minutes.
  3. Spoon about half of the mushroom mixture into a big mixing bowl and leave the remainder in the skillet.
  4. To the mushrooms in the mixing bowl, add the turkey, bread crumbs, rice, curry paste, and eggs; gently combine the ingredients using your hands.
  5. Pat mixture into a 9x5 inch loaf pan, smoothing the top; sprinkle with sesame seeds.
  6. Bake in a 350° oven for about 1 hour or until the loaf is firm and the top is richly browned (meat thermometer inserted into the center should read 160°).
  7. Let meatloaf stand in pan for 10 minutes before slicing to serve.
  8. While meatloaf is baking, make the gravy: add chicken broth to the mushroom mixture in the skillet; bring to a boil.
  9. In a small bowl, dissolve the cornstarch in the sherry and whisk into the mushroom mixture.
  10. Bring to a boil, stirring constantly; cook until the mushroom gravy is slightly thickened, about 1 minute.
  11. Serve the meatloaf slices covered with the gravy.

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