Turkey Meatloaf With Mushrooms and Herbs

Maria Helm Sinskey's recipe won't make you moan as you did as a child - this meatloaf is sooooo gooood!!! When used the next day as a sandwich with grilled Cheddar cheese - watch out!! They say to serve it with Dijon mustard - well, we made a combination of ketchup and Dijon - fantastic!! Bon Appetit Magazine, October 2009 edition.:) 15 minute cooling period.

• Ready In: 1 hr 40 mins
• Serves: 4-6
• Yields: 1 Loaf Pan

Ingredients

• 2  tablespoons extra virgin olive oil, plus additional for brushing
• 2  cups  day-old rustic style  bread (1/3-inch cubes)
• 1  cup low sodium chicken broth
• 8  ounces  sliced button mushrooms
• 2  large eggs, lightly beaten
• 1⁄4 cup  minced shallot
• 3  tablespoons roasted garlic
• 2  tablespoons  chopped fresh Italian parsley
• 1  tablespoon  chopped fresh thyme
• 2  teaspoons  coarse kosher salt
• 1⁄2 teaspoon ground black pepper
• 1 -2  pinch crushed red pepper flakes (for that extra kick)
• 1  lb ground turkey (15% fat)
• 1  lb  ground turkey breast

Directions

1. Preheat oven to 350°F
2. Brush 8 1/2x4 1/2x2 1/3-inch loaf pan with olive oil.
3. Toss bread with broth in large bowl.
4. Let stand until bread absorbs broth and softens, about 10 minutes.
5. Mix in mushrooms, eggs, shallots, garlic, parsley, thyme, coarse salt, pepper, crushed red pepper flakes & 2 tablespoons oil.
6. Add turkey; mix just until blended.
7. Transfer to pan, mounding in center.
8. Bake until thermometer inserted in center registers 170°F, about 1 hour 25 minutes.
9. Let rest 15 minutes before serving.