Our turkey meatloaf recipe is a total crowd-pleaser – flavorful, incredibly moist in the middle, and always a hit with our readers! The secret ingredient? Mushrooms! Finely chopped, they add flavor and moisture that takes this turkey meatloaf to the next level.
Don’t worry, you won’t even know they’re there! White button mushrooms are perfect for the job, but I love the flavor of cremini, portobello, and shiitake mushrooms. The key is to chop them super small – you can do this by hand or blitz them in a food processor.
1 ¼ pound ground turkey (92% lean)
8 ounces mushrooms, trimmed and very finely chopped
1 medium onion, peeled and finely chopped
2 garlic cloves, peeled and minced
1 tablespoon oil
3/4 teaspoon fine sea salt
1/2 teaspoon ground black pepper
1 tablespoon Worcestershire sauce
7 tablespoons ketchup, divided, try our homemade ketchup
1 cup (60g) panko bread crumbs or use homemade bread crumbs
1/3 cup (80ml) milk
2 large eggs, lightly beaten
Heat oven to 400°F (204°C). Lightly oil a rimmed baking sheet or 9-inch by 13-inch baking pan lined with aluminum foil.
Heat oil in a large skillet over medium-low heat. Add the onion and cook, stirring occasionally, until softened; about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the mushrooms, a 1/2-teaspoon of salt, and a 1/4-teaspoon of pepper. Cook until the mushrooms give off their liquid and it boils away; about 10 minutes.
Transfer the onions and mushrooms to a large bowl, and then stir in the Worcestershire sauce and three tablespoons of the ketchup. Set aside to cool for 5 minutes.
Meanwhile, combine the breadcrumbs and milk in a small bowl. Stir the breadcrumb mixture and the eggs into the mushrooms and onions. Using a fork or your hands, gently mix in the turkey, a 1/4-teaspoon of salt, and a 1/4 teaspoon of pepper. The mixture will be very wet.
Form the meatloaf into a 9-inch by 5-inch oval in the middle of the prepared baking sheet. Spread the remaining four tablespoons of ketchup on top.
Bake the meatloaf until an instant-read thermometer inserted into the thickest part of the meatloaf registers 170°F, about 50 minutes. Let rest 10 minutes before slicing.