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Turkey Mushroom Loaves

Source: © EatingWell Magazine
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Active Time:  45 Minutes
Total Time:  1 Hour 30 Minutes
  6 servings
Making everyone their own individual meatloaf turns an everyday food into an easy, special-occasion main dish—and lean ground turkey makes them lighter. We love the leftovers on sandwiches too.
1 tablespoon  extra-virgin olive oil
2/3 cup  finely diced celery
1/3 cup  finely diced onion
12 ounces  cremini mushrooms, finely chopped
1   large egg, at room temperature, lightly beaten
1 1/2 pounds  93%-lean ground turkey
1/3 ounce  dried porcini mushrooms (1/2 cup), ground to a powder in a spice grinder or a mini food processor
1/3 cup  dry whole-wheat breadcrumbs  (see Tip)
2 tablespoons  tomato paste
1 tablespoon  worcestershire sauce
2 teaspoons  fresh thyme or 1 teaspoon dried
1/2 teaspoon  salt
1/2 teaspoon  freshly ground pepper

Tip: If you can't find whole-wheat breadcrumbs, you can make your own. Trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until fine crumbs form. One slice makes about 1/3 cup. Spread the breadcrumbs on a baking sheet and bake at 250°F until dry and crispy, about 15 minutes.
Turkey Mushroom Loaves Recipe at
Preheat oven to 375°F. Coat a large rimmed baking sheet or roasting pan with cooking spray.

Heat oil in a large skillet over medium heat. Add celery and onion. Cook, stirring often, until softened, 2 to 3 minutes. Add cremini mushrooms. Cook, stirring occasionally, until they give off their moisture and it mostly evaporates, about 5 minutes. Pour into a large bowl; cool for 10 minutes.

Stir in egg, turkey, ground porcini, breadcrumbs, tomato paste, Worcestershire sauce, thyme, salt and pepper until well combined, taking care not to overmix. Use a scant 3/4 cup to form an oval loaf about 4 inches long and 21/2 inches wide. Transfer to the prepared pan. Make 5 more loaves with the remaining mixture.

Bake the loaves until lightly browned and an instant-read thermometer inserted into the center of one registers 165°F, 35 to 40 minutes. Slice and serve.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   6 servings
Calories: 231
Fat. Total: 10g
Protein: 26g
Carbohydrates, Total: 10g
Fat, Saturated: 3g
Fiber: 2g
Cholesterol: 100mg
Sodium: 376mg
% Cal. from Fat: 39%
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