1 1/4lb.lean ground turkeynot extra lean turkey breast*
1/4cuppanko breadcrumbsor substitute with gluten free breadcrumbs
1/4cupfinely chopped shallotsabout 2 medium
2clovesgarlicminced
1tablespoonWorcestershire sauce
1largeegg
1teaspoondried sage
1teaspoondried thyme
1/2teaspoonsalt
1/4teaspoonfreshly ground black pepper
For the sauce:
1tablespoonextra virgin olive oil
16ouncescremini mushroomsbottom stems removed and sliced 1/4" thick
1/4cupwhite wine
reserved porcini liquidstrained
1teaspooncornstarch mixed with 2 teaspoons water
water or chicken stock for thinningif necessary
salt and pepperto taste
1tablespoonsoftened butter
Instructions
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!
Notes
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.