While doing groceries today it was decided that we were going to have a nice comfort food meal for the last day of Christmas break. Meatloaf to the rescue. Also since red meat is off my menu for at least a month we decided this would be a great recipe to try. It is directly from epicurious.com. I did have to substitute a few items, the bread was subed for a cheese bun, the shallots for a red onion, outside of that I followed the recipe to the letter.
It wasn’t a home run, something was missing. I will try it again later in the month and add more spices and soak the bread in milk to add more moisture. I think these minor changes would make it much better, but you be the judge, good luck and enjoy!
Turkey Meatloaf with Mushrooms and Herb
2 tablespoons extra-virgin olive oil plus additional for brushing
2 cups 1/3-inch cubes crustless day-old pain rustique
1 cup low-salt chicken broth
8 ounces sliced button mushrooms
2 large eggs, lightly beaten
1/4 cup minced shallots
2 tablespoons chopped fresh Italian parsley
1 tablespoon chopped fresh thyme
2 teaspoons coarse kosher salt
1/2 teaspoon ground black pepper
1 pound ground turkey (15% fat)
1 pound ground turkey breast
Preheat oven to 350°F. Brush 8 1/2 x 4 1/2 x 2 1/3-inch loaf pan with olive oil.
Toss bread with broth in large bowl. Let stand until bread absorbs broth and softens, about 10 minutes. Mix in mushrooms, eggs, shallots, parsley, thyme, coarse salt, pepper, and 2 tablespoons oil.
Add turkey; mix just until blended. Transfer to pan, mounding in center. Bake until thermometer inserted into center registers 170°F, about 1 hour 25 minutes. Let rest 15 minutes before serving.