For dinner tonight, I went with a classic, one of JJ's favorites - meatloaf! I had some ground turkey breast in the freezer that I needed to use, as well as some mushrooms. I love adding vegetables to meat dishes to bulk them up, and the mushrooms really help retain moisture in the meatloaf. I think ground turkey breast works especially well here because I like to have the mix really wet, and it's much easier to shape a wet mound into a meatloaf than to make a turkey burger patty. Don't be alarmed, as long as they're cooked through they'll be super tender and juicy.
For the gravy, it's not necessary, but I thought it might make it a little more fancy. Some smeared ketchup or bbq sauce would be great as well!
Mini Turkey Meatloaf with Burgundy Mushroom Gravy
(makes 2 large/4 small)
1/2 yellow onion, minced
2 garlic cloves, minced
4 oz. mushrooms, minced
salt and pepper
2 tbsp. worchestershire sauce
1 tsp. fresh minced thyme (or 1/2 tsp. dried)
1/2- lb. organic ground turkey breast
1 tbsp. tomato paste or ketchup
1 egg white, beaten
2 tbsp. buttermilk
1/2 c. breadcrumbs
4 oz. thinly sliced mushrooms
1/2 yellow onion, grated
salt and pepper
1 tbsp. butter
1 tbsp. flour
1 tbsp. tomato paste
1/4-1/2 c. burgandy wine
1 c. chicken or turkey stock
Splash of cream
Preheat oven to 375 degrees.
Heat a pan over medium heat, add meatloaf onions, mushrooms and garlic.
Stir and cook for 10 minutes, season with salt and pepper.
Add worchestershire sauce and thyme.
While vegetables cook, add turkey, breadcrumbs, tomato paste, milk and egg to a mixing bowl.
Take veggies off heat, cool for 5 minutes.
Line a baking sheet with foil or parchment.
Add veggies to meat, gently mix to incorporate all ingredients.
Spoon into 2 mounds on the baking sheet and shape with hands.
Bake for 35-40 minutes (depending on size).
While meatloaf cooks, prepare gravy.
Add butter, mushrooms and onion to a small stockpot.
Season with salt and pepper, cook over low until veggies are cooked.
Sprinkle flour over veggies, stirring to cook.
Add tomato paste, stir.
Turn heat to high, add wine, reduce, add stock.
Reduce by half, right before serving meatloaf, add cream to stock, then spoon over plated meatloaf.