Turkey Mushroom Meatloaf
Elevate your weeknight dinners with this moist and flavorful Turkey Mushroom Meatloaf, a lighter twist on a classic comfort dish. Packed with nutritious ground turkey and finely sautéed button mushrooms, this recipe delivers both lean protein and earthy umami depth. A medley of garlic, onion, and fresh parsley adds aromatic vibrancy, while a touch of Worcestershire sauce and paprika enhances the savory notes. Topped with a sweet-and-tangy glaze of ketchup, brown sugar, and Dijon mustard, this meatloaf bakes to golden perfection in just over an hour. Perfect as a wholesome main dish, this hearty loaf slices beautifully to serve with your favorite sides like roasted vegetables or mashed potatoes. Quick to prepare, family-friendly, and irresistibly delicious, this Turkey Mushroom Meatloaf is destined to become a household favorite!
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Recipe Information
Ingredients
- 1 pound ground turkey
- 8 ounces button mushrooms
- 1 medium yellow onion
- 2 cloves garlic cloves
- 0.5 cup breadcrumbs
- 1 large egg
- 2 tablespoons milk
- 0.25 cup ketchup
- 1 tablespoon Worcestershire sauce
- 2 tablespoons fresh parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 1 tablespoon olive oil
- 0.25 cup ketchup (for glaze)
- 1 tablespoon brown sugar
- 1 teaspoon Dijon mustard
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease a loaf pan.
Finely chop the mushrooms, onion, and garlic. You can also pulse the mushrooms in a food processor if preferred.
Heat the olive oil in a skillet over medium heat. Add the chopped mushrooms, onion, and garlic. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and most of the moisture has evaporated. Remove from heat and let cool slightly.
In a large mixing bowl, combine the ground turkey, sautéed vegetables, breadcrumbs, egg, milk, ketchup, Worcestershire sauce, chopped parsley, salt, black pepper, and paprika. Mix gently with your hands or a spatula until just combined, being careful not to overmix.
Transfer the mixture to the prepared baking sheet or loaf pan. Shape it into a loaf if using a baking sheet.
In a small bowl, mix the ketchup, brown sugar, and Dijon mustard to make the glaze. Spread the glaze evenly on top of the meatloaf.
Bake in the preheated oven for 50-60 minutes, or until the internal temperature reaches 165°F (74°C) as measured by a kitchen thermometer.
Remove the meatloaf from the oven and let it rest for 10 minutes before slicing. Serve warm and enjoy!
Nutrition Facts
Calories |
226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.3 g | 12% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 647 mg | 28% | |
| Total Carbohydrate | 18.2 g | 7% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 8.7 g | ||
| Protein | 18.2 g | 36% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 33 mg | 3% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 251 mg | 5% | |
*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.
