Turkey Mushroom Meatloaf

READY IN: 1hr 15mins
Recipe by Kittencal@recipezazz

This meatloaf is not only lower in fat than your traditional ground beef meat loaf, it is moist and delicious! This recipe will feed about 5-6 people. If you like spicy, add in about 1 teaspoon or more of dried chili flakes when frying the veggies.

Top Review by Nancy W.

Another winner from Kittencal! Used 3/4 cups of panko because we were running short on bread and tomato sauce instead of catsup. Yum!

Ingredients Nutrition

Directions

  1. Set oven to 400 degrees.
  2. Set oven rack to second-lowest position).
  3. Grease a 9 x 5-inch loaf pan or 13 x 9-inch baking pan.
  4. In a skillet cook the onion, garlic and green bell pepper in oil over medium heat for about 4 minutes.
  5. Add in the diced carrot and cook another 3 minutes.
  6. Add in the chopped mushrooms and cook stirring occasionally until the mushrooms release their liquid (about 15 minutes).
  7. Stir in the Worcestershire sauce, parsley and about 1/4 cup chili sauce; mix to combine, then transfer to a large bowl.
  8. In a small bowl mix together the fresh bread crumbs with the milk; let stand for 5 minutes, the stir in slightly beaten egg/s, mix then add to the veggies.
  9. Add in the turkey and Parmesan cheese, salt and pepper; mix with clean hands to combine well (the mixture will be very moist!).
  10. Form in an oval shape (about 9 x 5-inches) then place in a greased baking dish or a meatloaf pan if you have one.
  11. Brush the meatloaf with 1/4 cup with chili sauce.
  12. Bake for about 50-60 minutes, or until a meat thermometer registers 170F (basting again with about 3/4 cup chili sauce or ketchup or more if desired the last 20 minutes of cooking).
  13. Let meatloaf stand for about 10 minutes before slicing.

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