Turkey Meatloaf…..It’s What’s for Dinner (or at least it was last Thursday.)
I remember eating a lot of meatloaf while growing up and my favorite part was always the crunchy exterior. I would eat the middle first and save the outside for last. I also remember we used to have it with mashed potatoes….every time…..which would make me gag and then my mom would yell at me for gagging at the table and being ridiculously dramatic. Which would, then, make me cry and meatloaf night was again a night to be remembered (and probably dreaded by mom…..I’m sure she was apprehensive about making lima beans too but that’s a story for another post.)
For the record, I have grown to LOVE mashed potatoes…..and still LOVE meatloaf. But back then it was made with ground beef and I remember it swimming in its own “juices”, now known as FAT. So, I decided to attempt to lighten it up a little bit but still bathing it with the wonderfully, tangy glaze that my mom used to make.
I had to make this turkey meatloaf a few times before figuring out how to keep it moist and flavorful. Many factors came into play in order to achieve the perfect recipe, the major player was the mushroom. (gasp!) If you don’t like mushrooms please try not to eliminate them. I promise, you won’t even know they’re there. They only add to keeping the meatloaf from drying out and you can’t taste them at all. Katie hates mushrooms but loves this meatloaf often requesting seconds.
It’s also loaded with veggies so you’re eating less meat than in a traditional meatloaf!
The glaze makes more than you’ll need for the turkey meatloaf prior to cooking, we use the remainder to drizzle over our slices after it’s been cut. I’ve also used leftovers to glaze chicken legs prior to grilling.
Please note: As with all vinegar based sauces, your house will smell like a salt and vinegar potato chip for a bit while it’s in the oven. It’s not reflective of how the end product will taste.
1 tablespoon olive oil
1 1/2 cups diced onion
1 cup button mushrooms finely chopped
1 cup matchstick carrots chopped
3 garlic cloves minced
1 tablespoon Herbs De Provence
2 tablespoons Worcestershire sauce
1/2 tablespoon tomato paste
1/2 cup Panko bread crumbs
1 egg lightly beaten
1 pound ground turkey (not extra lean)
pinch of salt and pepper
1/2 cup ketchup
1/2 cup cider vinegar
2/3 cup brown sugar
In a small saute pan, heat the olive oil over med-high heat. Add the onions and saute for approximately 2 minutes or until they begin to soften. Add the mushrooms to the pan and continue to saute for another 2 minutes stirring occasionally. Add the carrot, garlic and herbs de provence cooking for another minute. turn off the heat and stir in the Worcestershire sauce and tomato paste. Cool completely.
In a medium bowl, mix the ground turkey, onion mixture, egg, Panko, salt and pepper together being careful not to over mix. Form the mixture into a “loaf” in a baking dish. (I use a stone deep dish pie plate because I feel this distributes the heat perfectly.) Set aside.
In a small bowl, whisk together the ketchup, cider vinegar and brown sugar. Spoon the glaze over the meatloaf until completely covered.
Bake in a 450 degree oven for 40 minutes. When done, remove from the oven, cover with foil and let rest for 10 minutes.
Serve with mashed potatoes. (or a side of your choice!)