Meatloaf is an icon of traditional home cooking (at least in North America) and is the ultimate comfort food, but unfortunately, it isn’t usually considered healthy because of the amount of fat in ground beef. Many have tried to make a meatloaf using low fat ingredients, but the results are usually dry and tasteless. The secret to this turkey meatloaf recipe is that it is packed with lots of finely chopped mushrooms. They add flavor and moistness, but you would never know they are in there, as they taste “meat-y” rather than “mushroom-y”. The best mushrooms to use are the little brown ones, also known as cremini or baby portobellos.
We ate this for three days in a row (just the two of us), and we didn’t get tired of it. It really is THAT good!
Get all of your ingredients out and ready. I had a bacon flavoured ketchup that sounded like it was worth a try. I used regular ketchup in the meatloaf, but used the bacon flavoured ketchup in the topping. Chop the onion, and get it started cooking with a little butter/oil in a medium fry pan.
Chop up your mushrooms quite finely. Add them to the frying pan along with half of your salt and pepper. Saute until the mushrooms have given off their juice and it’s boiled away – about 10 minutes.
While the mushrooms and onions are cooking, add all the remaining ingredients to a large bowl. Mix it well. Then add in the onion and mushroom mixture and mix well again.
On a large rimmed baking pan, line with parchment or foil and spray with a bit of cooking oil spray. Remember the turkey has very little fat, so this part of the prep is to make sure it doesn’t stick to the pan you cook it on. Shape the meat mixture into a loaf shape. Then mix together the topping ingredients and slather it on the top of the loaf and down the sides a bit. Cook in a preheated 400 degree F oven for 45 to 50 minutes, or until a meat thermometer reads 170 degrees F.
Let it sit for 5 or 10 minutes to firm up before cutting and serving. You can see that some of the ketchup topping has run down and burned on the pan. I should have lined my cookie sheet! But it came off with some soaking, and most importantly, it didn’t affect the taste of the meat loaf any, so it all was OK. This recipe makes a low-fat and tasty meat loaf.
Meatloaf is an icon of traditional home cooking (at least in North America) and is the ultimate comfort food, but unfortunately, it isn’t usually considered healthy because of the amount of fat in ground beef. Many have tried to make a meatloaf using low fat ingredients, but the results are usually dry and tasteless. The secret to this recipe is that it is packed with lots of finely chopped mushrooms. They add flavor and moistness, but you would never know they are in there, as they taste “meat-y” rather than “mushroom-y”. The best mushrooms to use are the little brown ones, also known as cremini or baby portobellos.
- 8 ounces mushrooms, very finely chopped
- 1 medium onion, finely chopped
- 2 large garlic cloves, minced
- 1/2 Tablespoon olive oil
- ½ Tablespoon butter
- 1 scant teaspoon salt
- ½ teaspoon ground black pepper
- 1 Tablespoon Worcestershire sauce
- 7 Tablespoons ketchup, divided
- 2/3 cup bread crumbs (3/4 cup if using Panko crumbs)
- 1/4 cup beef broth
- 1 large egg, well beaten
- 1 pound ground turkey
- Heat oven to 400 degrees F. Lightly oil (or spray) a rimmed cookie sheet lined with aluminum foil.
- Chop up the onion and mushrooms very finely. I like to do it by hand, but if you want to use your food processor, go ahead.
- Heat the oil and butter in a large frying pan over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the mushrooms along with half of the salt and pepper and cook, stirring as needed, until the mushrooms give off their liquid and it boils away, about 10 minutes. Set pan aside (off of the burner) to cool for about 5 minutes).
- Measure 1/4 cup of beef broth in the bottom of a 1-cup liquid measuring cup. (Or you can mix a concentrate with water to give 1/4 cup. My favorite is “Better than Bouillon” brand.) Break the egg into the bouillon and beat well.
- Set your ground turkey in a large mixing bowl. To the meat add the egg mixture, the bread crumbs, the minced garlic, the second half of the salt and pepper, the Worcestershire sauce, and 3 Tablespoons of ketchup, (set aside the other ¼ cup ketchup for the topping).
- Using a fork or your hands, mix up the meat mixture first, then pour the onion/mushroom mixture over the meat and mix well. The mixture will be very wet.
- Form the meatloaf into a 9x5 oval in the middle of the prepared baking pan. Spread the remaining ¼ cup of ketchup over the top.
- Bake the meatloaf for 45 – 50 minutes, or until a meat thermometer reads 170 degrees F. Remove the meatloaf from the oven and let stand 5 minutes (to firm up a bit) before slicing.
This meatloaf tastes so much like the real thing, I don’t make a big deal of saying it’s low fat, or even that it has mushrooms in it. Let your kids or guests taste it first, and once they know they like it, then you can tell them what’s in it. It keeps well in the fridge or freezer, (slice and wrap meal-size portions in freezer bags), and makes a nice leftover meal or meatloaf sandwich. I tested a new bacon-flavored ketchup for the topping of this meatloaf, and it really went over well. So if you have a favorite tomato based ketchup or even barbeque sauce you want to try on here, go for it!