Prep 45 mins
Cook 1 hr
Here is something different for a weeknight meatloaf dinner.
- 3 tablespoons vegetable oil
- 1 lb fresh shiitake mushroom, trimmed and coarsely chopped
- 2 carrots, diced
- 1 cup chopped scallion
- 2 tablespoons chopped fresh ginger
- 3 tablespoons Thai fish sauce (nam pla)
- 2 tablespoons soy sauce
- 1 1⁄2 lbs ground turkey
- 1 cup firm fresh whole wheat bread crumbs
- 1 cup cooked brown rice or 1 cup cooked white rice
- 2 tablespoons prepared green curry paste
- 2 eggs
- 1 tablespoon sesame seeds
- 1 cup low sodium chicken broth
- 1 tablespoon cornstarch
- 3 tablespoons dry sherry
- 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.
- Add in scallions, ginger, fish sauce, and soy sauce; cook 2 minutes.
- Spoon about half of the mushroom mixture into a big mixing bowl and leave the remainder in the skillet.
- To the mushrooms in the mixing bowl, add the turkey, bread crumbs, rice, curry paste, and eggs; gently combine the ingredients using your hands.
- Pat mixture into a 9x5 inch loaf pan, smoothing the top; sprinkle with sesame seeds.
- 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°).
- Let meatloaf stand in pan for 10 minutes before slicing to serve.
- While meatloaf is baking, make the gravy: add chicken broth to the mushroom mixture in the skillet; bring to a boil.
- In a small bowl, dissolve the cornstarch in the sherry and whisk into the mushroom mixture.
- Bring to a boil, stirring constantly; cook until the mushroom gravy is slightly thickened, about 1 minute.
- Serve the meatloaf slices covered with the gravy.