A fellow food lover, baker and chef – not to mention friend – shared this delicious recipe with me! I’ve never eaten or tried to make meatloaf, so this was an adventure for me. Something must have turned out because this recipe was EXTREMELY delicious and I will definitely be making this again! Tip of the hat goes to HW for this recipe!
I believe this recipe originally came from Michael Smith from Food Network’s Chef at Home and if anyone watches his show they will know he often doesn’t follow measurements and encourages all chef’s to improvise (or as we say BS) in the kitchen. This recipe will include the original recipe from Michael Smith, along with the changes from HW & myself. So let’s get to the recipe….
- 1 tablespoon vegetable oil (I used about 1/8-1/4 cup butter)
- 1 onion, peeled and sliced (I used 1/2 of a LARGE onion)
- 3 garlic cloves, minced
- 4 ounces button mushrooms, cleaned and chopped
- 1 pound of ground turkey
- 1/4 cup milk (I didn’t have milk in the fridge, so water it was)
- 1/2 cup breadcrumbs (I also didn’t have breadcrumbs, so I put a few pieces of bread into a 360ºF for about 10-15 minutes and tossed into a food processor to make into crumbs)
- 1 egg
- 1 can (156 ml) tomato paste (HW recommends Hunts – after trying this I also agree!)
- A few dashes Worcestershire sauce
- 1 tablespoon dried thyme or oregano (HW used Italian Seasoning; I used a few dashes of basil/oregano/parmesan cheese/chives)
- Salt and pepper to taste
Preheat your oven to 350 degrees.
Preheat a heavy skillet over medium-high heat, and then add the oil (or butter) and onions. Sauté them until they are golden brown. Add the garlic and mushrooms and continue sautéing until all the liquid has evaporated and the mushrooms have lightly browned.
In a large bowl mix together the turkey, milk, breadcrumbs, egg, tomato paste, Worcestershire sauce, thyme (or seasoning or spices) and mushroom mixture. Season well with salt and pepper. Press the mixture into a loaf pan, or 8” by 8” baking dish and bake until lightly browned on top and firm, about 1 hour. An instant read thermometer inserted in the thickest part of the meatloaf should read 165 degrees.
- Mustard (Re-occurring theme here – I didn’t have mustard, just honey mustard)
- Brown Sugar
You can spread some of the sauce on top of the meatloaf with 20ish minutes left and use the rest as a dipping sauce for those who wish to use it.
I hope you enjoy this meatloaf as much as I did! Thanks HW for the recipe!
(P.S. This meal was also paired with Nelly rose wine from the See Ya Later Ranch from the British Columbia Okanagan. Take a look at their website – great Canadian wine!)