Best Turkey Meatloaf Recipe We've Made
- PREP 35min
- COOK 55min
- TOTAL 1hrs 30min
You would never guess this turkey meatloaf is packed with mushrooms, but that’s exactly what makes it so good. The finely chopped mushrooms add moisture and a rich, savory flavor that is often missing from a typical turkey meatloaf.
White button mushrooms work perfectly here. For even more flavor, try brown cremini, portobello, or shiitake mushrooms, or a combination of them. The key is to chop the mushrooms very finely—you can easily do this by hand or with a quick pulse in a food processor.
You Will Need
1 tablespoon extra-virgin olive oil
1 medium onion, peeled and finely chopped
2 garlic cloves, minced
8 ounces (225 grams) cremini or white button mushrooms, trimmed and very finely chopped
¾ teaspoon fine sea salt
½ teaspoon freshly ground black pepper
1 tablespoon Worcestershire sauce
7 tablespoons (120 g) ketchup, divided (try our homemade ketchup)
1 cup (60 g) panko breadcrumbs, crushed saltine crackers, or use homemade breadcrumbs
⅓ cup (80 ml) whole milk
2 large eggs, lightly beaten
1 pound (450 g) ground turkey (90% to 92% lean)
Directions
1Heat the oven to 400°F (200°C). Line a rimmed baking sheet or a 9-by-13-inch baking pan with aluminum foil and lightly oil it.
2In a large skillet, heat the oil over medium-low heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Add the mushrooms, ½ teaspoon of salt, and ¼ teaspoon of pepper. Cook, stirring occasionally, until mushrooms release their liquid, and it boils away, about 10 minutes.
3Transfer the onions and mushrooms to a large bowl. Stir in the Worcestershire sauce and 3 tablespoons of the ketchup. Let cool for 5 minutes.
4In a small bowl, combine breadcrumbs and milk. Stir soaked breadcrumbs and eggs into the cooled mushroom mixture.
5Using a fork or your hands, gently mix in the ground turkey, remaining ¼ teaspoon salt, and the remaining ¼ teaspoon pepper just until combined. (The mixture will be wet.)
6Form the meatloaf into a 9-by-5-inch oval in the middle of the prepared baking sheet. Spread the remaining 4 tablespoons of ketchup evenly over the top. (If the loaf seems wet, refrigerate for 10 minutes to firm up.)
7Bake until an instant-read thermometer inserted into the center of the meatloaf registers 165°F, about 50 minutes. Let the meatloaf rest for 10 minutes before slicing and serving.
Adam and Joanne's Tips
- Leftover turkey meatloaf lasts up to 4 days when stored in an airtight container in the fridge. You can also freeze it for up to 3 months.
- Grated zucchini works wonderfully as a substitute – though you won’t get the same flavor as mushrooms.
- The nutrition facts provided below are estimates.