- Ingredients
- Meatloaf:
- ½ cup (125 mL) Ketchup, divided
- 2 cloves Garlic, minced
- ½ tsp (2 mL) EACH Thyme, Oregano, ground Coriander, dry Mustard
- 1 tbsp (15 mL) Worcestershire sauce
- 1 Egg
- 1 ½ lb. (750 g) sliced fresh Mushrooms, divided
- 1 small Onion, finely chopped
- 1 lb. (500 g) extra lean Ground Turkey
- ¾ cup (175 mL) fine dry Breadcrumbs
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- Topping:
- 2 tbsp (25 mL) Oil or Butter
- 1 tsp (5 mL) dried Thyme
- 2 cloves Garlic, minced
- Directions
- In large bowl mix ¼ cup (50 mL) ketchup, garlic, seasonings, Worcestershire sauce and egg. In food processor finely chop ½ lb (250 g) mushrooms; stir into ketchup mixture. Add onion, turkey and breadcrumbs; mix well. Pack mixture into 5 X 9-inch (2 L) loaf pan. Bake in 350°F (180°C) oven 45-50 minutes or until juices run clear. Let stand 5-10 minutes. Heat oil for topping in large skillet over medium-high heat; sauté mushrooms about 5 -7 minutes or until starting to brown. Sprinkle with thyme and garlic; sauté I minute. Set aside. Loosen edges of meat loaf with a knife; drain juices into pan with mushrooms. Turn meatloaf upside down on cutting board or serving platter. Spread remaining ¼ cup (50 mL) ketchup on meat loaf. Slice and serve topped with sautéed mushrooms.
Variations:
1. Substitute1 lb (500 g) fresh Shitake or Portabella Mushrooms and sauté for the topping.
2. Add ¼ - ½ tsp (1-2 mL) hot red pepper flakes with the seasonings and substitute barbecue sauce for ketchup.
- Tip
- Recipe courtesy of Mushrooms Canada (www.mushrooms.ca).
