Easy Turkey and Mushroom Meatloaf

"I'm not a big fan of red meat, but I grew up in an Italian home where meatball style meatloaf was a BIG part of my mom's repertoire. She switched to turkey in the early 90's and it's the only thing I cook with now. This recipe combines my love of turkey meatloaf with my lifestyle as a single city-girl who doesn't want to spend a ton of time in the kitchen. This is soooo yummy, half made-up and half from the ground turkey and stuffing packages."
 
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Ready In:
55mins
Ingredients:
9
Serves:
5-6
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ingredients

  • 1 12 lbs fresh ground turkey
  • 1 (6 ounce) package stove top monterey style prepared stuffing
  • 1 tablespoon dijon mushroom
  • 12 cup onion, chopped (I prefer sweet variety)
  • 1 tablespoon garlic
  • 14 cup Italian seasoned breadcrumbs
  • 1 (12 ounce) jar mushroom gravy
  • 34 cup of shredded cheese (your choice)
  • 2 eggs, lightly beaten (I also use "fake" eggs)
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directions

  • Mix all the ingredients together, except 1/2 the jar of gravy and the cheese (put those aside for later).
  • Once all the ingredients are well mixed, spray the bottom of a glass baking dish with Pam or olive oil cooking spray.
  • Put just over half the meat mixture in the bottom of the baking dish and spread out into an even round patty (should look like a really large hamburger patty).
  • Then take a Tablespoon or so of the remaining gravy and spread evenly on top of the patty, with about a half inch perimeter.
  • Take the shredded or sliced cheese and dump onto the patty and"smoosh" it into the meat mixture with the back of a spoon or your hands.
  • Get it in as even a layer as possible, again leaving about a half inch perimeter.
  • Then roll the remaining meat mixture into a ball and lay on top of the patty/cheese/gravy.
  • Smoosh the sides of the bottom layer up to form one solid "dome" of meatloaf and seal in the cheese layer.
  • Cook at 400 degrees Fahrenheit for 30 minutes; add the remaining gravy to the top and put back in the oven for another 15 minutes (or until a fork or toothpick stuck in the center comes out clean).
  • Yummy!

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Reviews

  1. Delicious! I had to make a few substitutions because I didn't have all the ingredients, but really wanted to try this recipe. I made Italian style breadcrumbs with the 2 ends of a wholewheat loaf of bread ... a few pulses in the processor, adding Italian seasoning to taste. I also used 5 slices of fresh bread torn into the bowl and topped with a tsp of sage and a pinch of poultry seasoning. I made mini-meatloaves using a muffin tin so I didn't have to cut portions. I cooked 20 min, topped with mushroom sauce and cooked 10 min. more. I will get some stuffing and breadcrumbs in and try the original recipe too. Thanks for the recipe!
     
  2. I think my search for the perfect meatloaf recipe has come to an end. This one was incredibly tasty and moist. I made a couple of small changes. I left out the mushrooms and changed the onions to 1 1/2 tsp of onion powder. I used 1/4 tsp of garlic powder. None of our stores seem to carry Monterey style Stove Top stuffing, so I used Turkey flavor. And for the cheese, I used the new Mozzarella and Asiago with Roasted Garlic by Sargento. I really think it was the best meatloaf I have ever tasted. Thanks for the great recipe!
     
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