Monday, January 24, 2011

Turkey Mushroom Meatloaf

  • 2 tablespoons extra-virgin olive oil
  • 2 cups croutons (I use seasoned ones)
  • 1 cup low-salt chicken broth
  • 8 ounces sliced mushrooms
  • 2 large eggs, lightly beaten
  • 1/4 cup minced shallots
  • 2 tablespoons chopped fresh Italian parsley
  • 1 tablespoon chopped fresh thyme
  • 2 teaspoons coarse kosher salt
  • 1/2 teaspoon ground black pepper
  • 2 pounds ground turkey breast
  • 1/4 c balsamic vinegar
  • 1/4 c ketchup
  • 1 T  honey
  • 1 T brown sugar
  • 1 T brown mustard
  1. Preheat oven to 350°F. Brush 8 1/2 x 4 1/2 x 2 1/3-inch loaf pan with olive oil.
  2. Toss bread with broth in large bowl. Let stand until bread absorbs broth and softens, about 10 minutes. 
  3. Mix in mushrooms, eggs, shallots, parsley, thyme, coarse salt, pepper, and 2 tablespoons oil.
  4. Add turkey; mix just until blended. Transfer to pan, mounding in center. 
  5. Mix together balsamic vinegar, ketchup, honey, brown sugar, and brown mustard. Pour this glaze over the top.
  6. Bake uncovered until thermometer inserted into center registers 170°F, about 1 hour 40 minutes. Let rest 15 minutes before serving.
Although this dinner isn't very "pretty", it suuuure is tasty.  Roger and Emma who aren't big meatloaf fans, always enjoy this dish. I think the glaze is what makes it!  I usually make lots (shocker) and then freeze it.  Love it with mashed potatoes and green beans.  This recipe is adapted from one I found on and I got the glaze recipe from a reader's review.  This recipe has been a favorite for a couple of years.

1 comment:

  1. Even though Eric and I aren't huge meatloaf fans, we LOVE this recipe! You are right, the glaze makes it fantastic!