Turkey Meatloaf with Mushroom Gravy
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 373.2
- Total Fat: 16.3 g
- Cholesterol: 137.5 mg
- Sodium: 2,129.1 mg
- Total Carbs: 17.5 g
- Dietary Fiber: 3.2 g
- Protein: 36.4 g
View full nutritional breakdown of Turkey Meatloaf with Mushroom Gravy calories by ingredient
Introduction
Looking for that comfort food taste with a lighter kick, I use turkey as a meat substitute all the time so I whipped this up for a nice light but warm and comfy plate of yummy.P.S. I don't use any fillers like crumbs, bread or eggs.. I use veggies to keep the loaf moist and tasty.
Looking for that comfort food taste with a lighter kick, I use turkey as a meat substitute all the time so I whipped this up for a nice light but warm and comfy plate of yummy.
P.S. I don't use any fillers like crumbs, bread or eggs.. I use veggies to keep the loaf moist and tasty.
Number of Servings: 4
Ingredients
-
1 1/2 lbs of Ground Turkey Breast
1 cup diced Zucchini
1 cup minced Yellow Onions
1 cup of minced fresh Portobello Mushrooms
1/2 cup of sliced fresh Portobello Mushrooms
1 tbsp (or 3 tsp) of Worchestershire Sauce
2 cloves of minced Garlic
1 tbsp of your favorite Steak Sauce
1 tbsp of fresh chopped Sage (or 1 tsp dried ground)
Thyme, fresh, 1 tsp (remove)
1/2 cup of Diced Tomatoes
Salt & Pepper to taste (2 tsp to 1 tbsp)
Mushroom Gravy:
2 tbsp of Kerrygold Reduced Fat Irish Butter (or regular butter)
1-2 cups of veggie stock
3 tbsp of flour
1 cup of the sliced mushrooms
1 tbsp of Worchestershire sauce
Salt and pepper to taste
1 tsp of garlic
1 tsp of powder
2 tbsp of chives or whatever gravy flavors you like. If you don't like gravy - use your favorite meatloaf topper like tomato sauce, bbq sauce, etc.
(Note: this makes one big loaf or 2 smaller ones if using loaf pans)
Tips
Once the loaf is to temperature let it rest for 10-15 minutes before serving.
Directions
Pre-heat your oven to 350
What you need:
Big bowl
Loaf pan (or you can do a free form on a sheet pan)
Non-stick spray
Meatloaf Prep:
In your food processor or veggie chopper (like my trusty Ninja) mince or onion, mushrooms and garlic. These will give your turkey flavor but also keep your loaf from drying out, dicing your zucchini will also add a little texture and add all of the (spices, herbs, sauces, etc) ingredients into a large bowl and combine. Spray your loaf pan with non stick spray (or form your loaf on the sheet pan)
Bake for about 45 minutes to 60 minutes. To be on the safe side use a meat thermometer to make sure the loaf is cooked all the way through (looking for 160-165 internal temperature).
Make your mushroom gravy (or other topper of choice).
I served this with Cauliflower-Potato mash and steamed broccoli.
Serving Size: Makes 4 generous portions
What you need:
Big bowl
Loaf pan (or you can do a free form on a sheet pan)
Non-stick spray
Meatloaf Prep:
In your food processor or veggie chopper (like my trusty Ninja) mince or onion, mushrooms and garlic. These will give your turkey flavor but also keep your loaf from drying out, dicing your zucchini will also add a little texture and add all of the (spices, herbs, sauces, etc) ingredients into a large bowl and combine. Spray your loaf pan with non stick spray (or form your loaf on the sheet pan)
Bake for about 45 minutes to 60 minutes. To be on the safe side use a meat thermometer to make sure the loaf is cooked all the way through (looking for 160-165 internal temperature).
Make your mushroom gravy (or other topper of choice).
I served this with Cauliflower-Potato mash and steamed broccoli.
Serving Size: Makes 4 generous portions
