Turkey Meatloaf

About once or twice a month I buy one of those packages of ground turkey from the grocery store.  They last a long time in the fridge and have countless incarnations.  Tonight I was thinking meatloaf and just kind of threw together what I had around to make it, remembering some of the things my mom used to throw in hers (can’t beat Mom’s meatloaf, right?)  Well, now I am a Mom, so here’s what my kids will brag about years from now!  My husband said “this might have been the best meatloaf I’ve ever tasted.”  Wow, thanks Honey…

Special Equipment: Loaf Pan, cooking spray

2 Tablespoons of grape seed oil (or olive oil)

1 medium yellow onion, in small dice

4oz (about 10) white button mushrooms, halved and sliced

1 teaspoon kosher salt

1 large egg

1/4 cup of ketchup (or two really good squirts into the bowl)

1.25 pounds of ground lean turkey (organic if you can get it!)

1/3 of crushed wasa 7 grain crackers (or bread crumbs)

1 teaspoon of chili powder blend

Pre-heat oven to 350 degrees.

In a large skillet heat the oil.  Add the onion and cook until translucent, stirring occasionally.  Add the mushrooms and cook, stirring with a wooden spoon until they are very wilted and the smell whets your appetite.  Add the salt and stir again.  Remove from heat. Set aside.

In a large bowl, beat the egg and then add the ketchup, ground turkey and all the remaining ingredients.  With a large fork (or your  very clean hands if you prefer) mash and mix all the ingredients together until well distributed.  Add the warm mushrooms and onions.  Stir well.

Grease or spray a loaf pan (or you can use mini-loaf pans for individual servings) and spoon the mixture into the pan, smoothing over the top.  Bake at 350 degrees for about 50 minutes to an hour until cooked thru.  If you like you can turn oven to broil, move the pan to the upper rack and cook there until golden brown on top.  Serve and let me know if you think it’s a winner!

Cheers!
Jill