Wild Mushroom Sage Turkey Meatloaf
Wild Mushroom Sage Turkey Meatloaf is an easy, healthy turkey meatloaf topped with a delicious mushroom sauce!
Last week I mentioned that I didn’t know what I would do without Ray Donovan on Sunday nights now that it’s ended. I wasn’t completely happy with Homeland last season for a variety of reasons that I’ll keep to myself just in case some of you are trying to catch up on it.
I have to say, Homeland started off with a bang on Sunday night — a 2 hour bang — and I can honestly say I think it will fill the Sunday night void quite nicely. Here’s to hoping I don’t eat my words!
Speaking of eating, here’s some turkey meatloaf for ya. It’s not just any old meatloaf, either — this one has major flavor.
My family is always happy about meatloaf, so I’m always trying to come up with different varieties to keep things fresh. Mushrooms are something we all love, and this turkey meatloaf recipe has mucho mushroom flair.
In my book, the more mushrooms the better. 🙂
One of the best ways I know to “beef up” the flavor in a dish is with dried porcini mushrooms because they taste beefy. Maybe meaty is a better word, but you get the point.
Soak the porcini mushrooms in water for about 20-30 minutes, then chop them up and discard any tough stems.
The reconstituted chopped porcinis go into the ground turkey with some other goodies, and be sure to reserve the mushroom liquid.
Strain the grit from the liquid, and what you have is one of the most flavorful liquids ever. No doubt you’ve heard the work umami before, and that’s exactly what this liquid brings.
Needless to say, I never toss porcini mushroom liquid — ever. It goes into sauces, soups, and any other dishes that can benefit from it. If you don’t need it right away, store it in the fridge for another time. You’ll be glad you did. 🙂
As if the porcinis and liquid isn’t enough mushroom flavor, I sautéed some mushrooms and made a sauce for it, because everything is better when it’s saucy.
I made my Yukon Gold Garlic Mashed Potatoes to go alongside this meatloaf, and mashed potatoes with no sauce is a travesty in itself. Agreed?
Maybe you grew up some very unexciting meatloaves and are in no hurry to revisit it? I know I never cared for it much growing up, but this turkey meatloaf was exciting to me. So exciting that I even hid one extra slice for myself for the next day because I’m tired of the boys in my house eating so much and leaving me with no leftovers.
Selfish? Maybe…but I choose to think it was smart. Who was smiling as they ate the last slice the next day? Oh yeah — that was me. 🙂
Serve with the following sides:
Wild Mushroom Sage Turkey Meatloaf
For the meatloaf:
- 1/2 cup dried porcini mushrooms
- water enough to cover the mushrooms
- 1 1/4 lb. lean ground turkey not extra lean turkey breast*
- 1/4 cup panko breadcrumbs or substitute with gluten free breadcrumbs
- 1/4 cup finely chopped shallots about 2 medium
- 2 cloves garlic minced
- 1 tablespoon Worcestershire sauce
- 1 large egg
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
For the sauce:
- 1 tablespoon extra virgin olive oil
- 16 ounces cremini mushrooms bottom stems removed and sliced 1/4″ thick
- 1/4 cup white wine
- reserved porcini liquid strained
- 1 teaspoon cornstarch mixed with 2 teaspoons water
- water or chicken stock for thinning if necessary
- salt and pepper to taste
- 1 tablespoon softened butter
Prepare the porcini mushrooms:
- Place the 1/2 cup dried porcini mushrooms in a small bowl and cover with water. Let stand 20-30 minutes until softened. Remove the reconstituted mushrooms from the liquid and roughly chop, discarding any tough stems. Strain the grit from the porcini mushroom liquid and set aside.
Prepare the meatloaf:
- Preheat the oven to 350 degrees. Place the ground turkey, chopped porcini mushrooms, breadcrumbs, shallot, Worcestershire, egg, sage, thyme, salt and pepper in a large bowl and mix gently to combine. Be careful not to overwork the meat or it will become tough. Form into a loaf about 9″ long and 5″ wide and bake for 40-50 minutes, or until internal temperature reaches 170 degrees. Remove from the oven and cover loosely with foil while you prepare the sauce.
Prepare the sauce:
- Heat 1 tablespoon of olive oil in large sauté pan over medium heat. Add the sliced baby bella mushrooms with some salt and pepper, and sauté until browned and softened, about 3-5 minutes. Remove from the pan and set aside. Degrease the pan if necessary and add the white wine, scraping up any brown bits from the bottom. Reduce the wine to about half, and add the porcini mushroom liquid, being careful not to add any grit that may be on the bottom. While the liquid simmers, combine the cornstarch and water in a small bowl until smooth. Add the cornstarch slurry, stirring constantly to prevent lumps. If the mixture becomes too thick, add water or chicken stock to thin it out to the desired consistency. Add salt and pepper, to taste, and remove from heat. Swirl in the softened butter, and stir in the mushrooms. Place the meatloaf on a serving dish and pour the mushroom sauce over the top. Serve immediately and enjoy!
- Total time above includes 30 minutes of inactive time for the porcini mushrooms to soak.
- *Lean ground turkey is best in this recipe as it results in a moister meatloaf.
- Chicken stock may be substituted for the wine in the sauce.
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.