Turkey & Mushroom Meatloaf

I don't know about you, but the colder months, for me, call for comfort food!  This version of meatloaf embraces my love for mushrooms in such a cozy, delicious way.  Even the pickiest eaters will dig in.

For the Meatloaf:
1lb Ground Turkey - Mix of White and Dark Meat
1 Tbsp Olive Oil
1 Tbsp Butter
1 c Finely Diced Mushrooms - Mix of Cremini and Baby Shiitake
1/3 c Finely Diced Onion
1 Clove Garlic - Crushed
1 Tbsp Fresh Chopped Thyme
1/4 c Dry Sherry
1/2 c Italian Bread Crumbs
1/4 c Whole Milk
1 Egg
3/4 tsp Kosher Salt
1/2 tsp Fresh Cracked Pepper

For the Gravy:
2 Tbsp Butter
1 Tbsp Olive Oil
1 c Sliced Mushrooms - Mix of Cremini and Baby Shiitake
2 Tbsp Finely Diced Onion
1 Clove Garlic - Crushed
1 Tbsp Flour
1 1/2 c Beef or Chicken Stock
1/2 c Heavy Cream
1 Tbsp Fresh Chopped Thyme
​1 tsp Fresh Chopped Parsley
Kosher Salt
Cracked Pepper

Pre-heat oven to 375 degrees.  Line a baking sheet with parchment paper.  Set aside.

In a medium size skillet, over medium heat, melt the butter and add the olive oil.  Add the finely diced mushrooms, onion and garlic and sauté for 5-7 minutes.  Add the thyme and dry sherry and stir to combine.  Let cook another 4-5 minutes, letting the liquid reduce.  Transfer the mushroom mixture to a large bowl to cool.  After about 5 minutes add the bread crumbs, milk, salt and pepper.  Stir to combine and let the mixture sit for another 5 minutes.  Add the ground turkey and egg.  Using your hands, combine the mixture thoroughly.  Place the mixture on the middle of the lined baking sheet and form into a loaf shape about 5" x 7" in size.  Bake for 35 minutes, or until it reaches an internal temperature of 165 degrees.

While the meatloaf is cooking make the gravy.  In the same skillet that you used earlier, over medium heat, melt the butter and add the olive oil.  Add in the sliced mushrooms and stir to coat in the butter and olive oil.  Let the mushrooms cook for 5 - 7 minutes, stirring occasionally.  Add in the onion and garlic, stirring to combine and let cook another 4 -5 minutes.  Stir in the flour and let it cook for a minute or two.  While stirring add in the stock and heavy cream.  Let the mixture cook for another 4- 5 minutes, or until it has thickened.  Taste and add salt and pepper as needed.  Stir in the thyme and parsley.  Turn off the heat.

Slice the meatloaf and plate with mashed potatoes or buttered noodles and your favorite vegetable.  Top  the meatloaf with the mushroom gravy.   

Serves 4 - 6