Turkey-Mushroom Meatloaf - Classic Comfort Food

Turkey-Mushroom Meatloaf can also be made with ground beef, if you prefer. Either way, I use old-fashioned rolled oats instead of breadcrumbs, so this will work for those on wheat-free or gluten-free diets. 

I remember watching an episode of America’s Test Kitchen or Cook’s Country a long time ago about meatloaf. Their aim was a meatloaf without many vegetables “because it’s a meatloaf not a vegetable loaf.”

Well, I’m the opposite. I like lots of vegetables in my meatloaf. And I cook them well before they go into the mixture. It gives the meatloaf better flavor and better texture.

I’ve gone years without making a meatloaf, then I make one and wonder why I waited so long. Along with Perfect Mashed Potatoes, it’s such a true comfort food. Nothing complicated, just good and comforting.

Love having Pull-Apart Dinner Rolls with it, but not this time. And it makes the best meatloaf sandwiches! What do you like on your meatloaf sandwiches? I like lots of mayonnaise, a little mustard and just a tiny bit of ketchup. 

Turkey-Mushroom Meatloaf

(Serves 8 to 10)

2 tablespoons extra virgin olive oil
1 cup chopped onion
1 cup finely chopped celery
1 cup finely chopped red bell pepper or carrots
1 6-ounce package crimini or white mushrooms, chopped
1 1/4 teaspoon salt, divided
1 teaspoon coarsely ground black pepper, divided
1 tablespoon Worcestershire sauce
1/2 cup finely chopped fresh flat-leaf parsley
1/4 cup ketchup (plus 1/4 cup for top, optional)
1 cup (3.5 ounces/99 grams) old-fashioned rolled oats
1/2 cup (4 fluid ounces/118 ml) milk
1 large egg, lightly beaten
2 pounds (0.91 kg) lean ground turkey
1 pound (0.45 kg) thin-sliced bacon (streaky bacon in UK), optional

1 In 12-inch skillet, heat oil and cook onion, celery and bell pepper or carrots until softened, about 10 minutes. Add mushrooms, 1/2 teaspoon salt and 1/2 teaspoon pepper and cook, stirring occasionally, until any liquid from the mushrooms is evaporated, about 10 minutes. Stir in Worcestershire sauce, parsley and ketchup. Set aside to cool.

2 In large mixing bowl, stir together oats and milk; let stand 5 to 10 minutes. Stir in egg, then add vegetables. Add turkey and 3/4 teaspoon salt and 1/2 teaspoon pepper. Mix well. Cover and refrigerate for at least 3 hours or up to 12 hours. This will firm up the mixture so that it will form a tidier loaf. If you’ve worked with ground turkey, you know what I’m talking about.

3 Preheat oven to 400F/205C/Gas6. Line a 15x10x1-inch baking sheet pan with foil (you will regret it if you don’t!); spray lightly with cooking spray. Form chilled meatloaf mixture into a 15x4-inch loaf on the foil-lined pan. If using ketchup, spread ketchup over loaf. If using bacon, arrange bacon slices crosswise over loaf, overlapping slightly and tucking ends under loaf.

4 Bake for 55 to 60 minutes, or until it reaches a temperature of 165F/74C on an instant-read thermometer. Let stand 5 to 10 minutes before slicing.

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Jean