Yield: 1 loaf serves 8 portions

    • Ingredients
    • Mushroom, button, finely chopped
      1 lb.
    • Turkey, ground
      1 lb.
    • Bread crumbs, fresh
      1 cup
    • Whole milk
      ½ cup
    • Eggs
      2 ea.
    • Kosher salt
      2 tsp.
    • Black pepper
      ½ tsp.
    • Thyme, fresh, minced
      1 tsp.
    • Italian parsley, fresh, minced
      1 Tbsp.
    • Garlic, fresh, finely minced
      1 Tbsp.
    • Onion powder
      1 Tsp.
    • Worcestershire sauce
      1 Tbsp.

    Mushroom sauce

    • Ingredients
    • Milk
      ¼ cup
    • Corn starch
      3 Tbsp.
    • Unsalted butter
      3 Tbsp.
    • Crimini mushrooms, sliced
      1 ½ lb.
    • Onion, diced
      1/3 cup
    • Beef stock
      ½ cup
    • Worcestershire sauce
      2 tsp.


    1. To prepare the meatloaf: Preheat oven to 350° F.
    2. In a large bowl, add the ground meat, mushrooms, bread crumbs, milk, eggs, and seasoning. Mix until well combined.
    3. Place mixture into 7 x 5-inch greased loaf baking pan or shape into a free form loaf and place on a parchment lined sheet pan. Place in pre-heated oven and bake for one hour to one hour and fifteen minutes, or until firm or until it reaches an internal temperature of 155°F
    4. To prepare the mushroom sauce: In a small bowl, combine milk and cornstarch; set aside.
    5. In a large skillet, melt butter over high heat. Add the mushrooms and onions; cook and stir over moderate heat until the mushrooms are golden, about 10 minutes.
    6. Add the corn starch and milk slurry, and mix well with the mushrooms and onions, cook for 5 minutes.
    7. Stir in beef broth and bring to a simmer and add Worcestershire sauce.
    8. Cook over high heat, stirring constantly, until slightly thickened, about 1 minute.
    9. Taste for seasoning and adjust to taste with salt and pepper.
    10. To serve: Slice the meatloaf and top with mushroom sauce.