Turkey and Wild Mushroom Meatloaf Patties with Pan Gravy
Elevate your weeknight dinner with these savory Turkey and Wild Mushroom Meatloaf Patties with Pan Gravy! This recipe combines lean ground turkey with finely chopped wild mushrooms—like shiitake, cremini, or oyster—for an earthy, flavorful twist on classic meatloaf. Enhanced with aromatic garlic, onions, fresh parsley, and a dash of Worcestershire sauce, each patty is seared to golden perfection before finishing in the oven. The rich, velvety pan gravy, made from scratch with a hint of cream and soy sauce, takes this dish to the next level. Quick to prepare in under an hour, these juicy patties are perfect when paired with mashed potatoes or roasted vegetables for a cozy, satisfying meal. Whether it’s a family dinner or a casual gathering, this recipe delivers comfort food with gourmet flair!
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Recipe Information
Ingredients
- 1 lb Ground turkey
- 1 cup Wild mushrooms (such as shiitake, cremini, or oyster), finely chopped
- 1 small Yellow onion, finely diced
- 2 cloves Garlic, minced
- 0.5 cup Breadcrumbs
- 1 large Egg
- 2 tablespoons Fresh parsley, finely chopped
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 2 tablespoons Olive oil
- 2 tablespoons All-purpose flour
- 1.5 cups Chicken stock
- 0.25 cup Heavy cream
- 1 teaspoon Soy sauce
- 1 teaspoon Fresh thyme leaves (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the ground turkey, chopped wild mushrooms, diced onion, minced garlic, breadcrumbs, egg, chopped parsley, Worcestershire sauce, salt, and black pepper. Mix until just combined; avoid overmixing to prevent toughness.
Divide the mixture into 4 equal portions and shape each into a patty about 1-inch thick.
Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Sear the patties for 2–3 minutes per side until golden brown. Transfer the skillet to the preheated oven and bake for 15–20 minutes, or until the internal temperature of the patties reaches 165°F (74°C).
Once the patties are cooked, transfer them to a plate and loosely cover with foil to keep warm.
Return the skillet to medium heat (leave any rendered juices from the patties in the pan). Add the remaining 1 tablespoon of olive oil and stir in the flour. Cook for 1–2 minutes, stirring constantly, to form a roux.
Gradually whisk in the chicken stock, making sure to scrape up the browned bits from the bottom of the pan. Simmer for 2–3 minutes until the gravy thickens.
Stir in the heavy cream and soy sauce, and season to taste with additional salt and black pepper if needed. Cook for another minute, then remove from heat.
Serve the turkey and wild mushroom meatloaf patties with the pan gravy drizzled generously over the top. Garnish with fresh thyme leaves if desired. Pair with mashed potatoes or roasted vegetables for a complete meal.
Nutrition Facts
Calories |
408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.0 g | 29% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 841 mg | 37% | |
| Total Carbohydrate | 17.8 g | 6% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 3.1 g | ||
| Protein | 31.0 g | 62% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 42 mg | 3% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 198 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
