Meatloaf has a bad rep. I personally can’t get enough of it though!
My mom and I made this recipe when my brother wasn’t around. It’s really delicious and is a comfort classic. It can also be made in a big batch, with the extra loaves frozen for later.
The mushrooms and onion keep the loaf from drying out, while the herbs of your choosing give a nice depth of flavor.
Then of course, meatloaf is not completely without the ketchup sauce! Ours recipe is just brown sugar and ketchup….it tastes incredible when it’s gone through the oven!
(Serves 2-4… Depending how hungry you are!)
1 lb lean ground turkey
6 cremini mushroom caps, finely diced
1 medium onion, finely diced
1 tbsp. thyme leaves and/or sage leaves, finely chopped
1 tbsp. olive oil
2 cloves garlic, minced
Salt and pepper
1 c. ketchup
1/3-1/2 c. packed brown sugar
Preheat the oven to 375 degrees.
In a sauté pan, heat the olive oil, mushrooms, herbs, onion, garlic and sprinkle of salt and pepper until the onions are translucent and the mushrooms are slightly brown. Cool slightly, about 5 minutes.
In a bowl, place the ground turkey and mushroom mixture. Mix with your hands until just combined.
In a baking dish, place the ground turkey mixture and form into an even loaf with your hands, packed firmly together.
Place in the oven for about 45 minutes, until the meat reads about 160 on a meat thermometer. Use the temp for ground turkey.
Meanwhile, mix the brown sugar and ketchup. The sauce shouldn’t taste too much like ketchup when you’re done. Mostly just kind of sweet. It’ll also turn to more of a maroon color.
When the meatloaf is almost done, pour the sauce over top and cook for about 15 minutes more. The sauce will caramelize. Make sure the meatloaf has reached the proper temperature, about 170 or so.
Let it rest for about 10 minutes before cutting into it. There should be no pink left! Serve with mashed potatoes and brussel sprouts or whatever vegetable you like!
Check back in a couple days for my brussel sprout recipe with bacon!