Turkey and Shiitake Loaf With Sherry Gravy

Here is something different for a weeknight meatloaf dinner.

• Ready In: 1 hr 45 mins
• Serves: 6

Ingredients

• 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

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.