Meatloaf actually hasn't been in my regular cooking arsenal for a looooong time, but now it is! I made this Turkey Meatloaf recently using 2/3 lean ground turkey meat & 1/3 mushrooms & it has changed everything.🦃🍄
By folding in the chopped mushrooms to the ground meat, the entire mixture becomes so much moister and more savory and, therefore, more delicious IMHO. The mushrooms also add tons of nutrients and reduce the overall amount of saturated fat in the dish.
Funny story about when I served this — as my dinner guest was eating it (and loving it), he asked me, "So, the mushrooms work really well with the beef, but how do you think they would work with ground turkey??"🤔
True Story! He seriously thought he was eating beef. The mushrooms made the whole dish so much meatier and heartier overall.
I'm calling this Turkey Meatloaf 'alla Boscaiola' (“of the Woodcutter’s Wife”) as it's made in the spirit of the pasta dish with the same name (i.e., full of mushrooms!)
RECIPE ⬇⠀Questions? DM me!⠀⠀⠀
TURKEY MEATLOAF ALLA BOSCAIOLA ⠀⠀
4lbs ground turkey (94% lean)⠀⠀
2lbs white mushrooms, trimmed, finely chopped⠀⠀
2 medium yellow onions, finely chopped⠀⠀
2 Tbsp garlic, finely minced (put in food processor with mushrooms)⠀⠀
1c whole milk⠀⠀
6 large eggs, beaten⠀⠀
2 ½ c parm-regg, grated⠀⠀
6 Tbsp ketchup + more for top⠀⠀
3 Tbsp worcestershire sauce⠀⠀
1tsp black pepper
-Mix all together, form into meatloaf, and place in oil-rubbed roasting pan.
- Cover & roast at 350°F for about 1 1/2 hrs.
- About 15 min before it is done, brush a healthy dose of ketchup over top & continure to roast it uncovered.
- The meatloaf is done once it has reached a 165°F internal temp.⠀⠀
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