Turkey Meatloaf recipe Epicurious. Question I love this recipe and have been making it for several years. The vegetables in this turkey burger mixture not only contribute lots of vitamins A and C and micronutrients like the carotenoids lutein and zeaxanthin, which have. If you have lots of leftover quinoa from last nights dinner and ground turkey in the freezer, this ground turkey quinoa casserole with a giant pack of baby spinach. Each serving not including sauce contains about 230 calories and 9 grams fat. Nutritional analysis provided by Gourmet See Nutrition Datas analysis of this recipe. Make your next hosting opportunity a breeze. This savory Cheese n Bacon Stuffed Mushroom Recipe is deceptively simple and even tastier than you can imagine. I use white button mushrooms and discard the stems. Now I m thinking, is that a waste Should I be using the stems dirty end cut off, or discarding them Im hoping its ok to ask questions here, beyond leaving a comment. I have made this recipe for years and shared it with many. Delicious and healthy. This is my all time favorite meatloaf recipe. The added veggies and the parsley add so much flavor. Ive never heard anything but mmmmms when serving it, and Ive served it a lot. I clipped it from Gourmet way back when, and it is still safe in my recipe notebook for easy reference. I was surprised at how moist this meatloaf turned out. I added some sage to the mixtures, but otherwise, left everything the same. It was delicious, and I would certainly make it again. I paired this with their buttery mashed potato recipe, which was also delicious. I have never before submitted a review but felt that I must this time. I made this recipe following the directions exactly there were no leftovers. My 1. 2 year old son ate HALF and is already pleading for me to make it again. Winner This was the tastiest turkey meatloaf Ive ever had Ill definitely make it again. Ground Turkey Mushroom Recipe' title='Ground Turkey Mushroom Recipe' />The only issue I was that mine was a bit moist and didnt hold together well. Next time, Ill have to see what I can do about that, but in terms of flavor, I have no complaints whatsoever This was excellent moist and tender, with wonderful depth of flavor that reflected the generous use of cremini mushrooms. I tend to be irked by reviews that rate a recipe without having followed it faithfully, so let me say that I followed this one almost entirely, but not 1. Im pretty sure I used more garlic than the recipe calls for, and crushed some canned tomatoes rather than using ketchup. I mixed the fresh bread crumbs with some of the juice from the canned tomatoes rather than milk and I didnt feel the need to top the meatloaf with any sauce. Other than that, it was this recipe. I froze it before baking simply because I didnt end up having time to cook it the day I made it so I baked it slightly longer, but it didnt seem to make a difference in the result. If you have to freeze it, you probably want to use a convection oven at some point for browning. I ended up with a good bit of liquid in the pan dont know whether that would have been the case if I hadnt frozen the meatloaf first but it was easy to lift the meatloaf out and it wasnt soggy. FYI, most ground turkey comes in one pound packages so, rather than expecting to use 1 14 pound, expect to scale back the other ingredients proportionately except, IMHO, the garlic. Really good but sort of labor intensive for a weeknight, and maybe not impressive enough for a weekend meal, so not sure where I stand on making a second time. Mixture is alarmingly wet before it goes into the oven, but cooks up really nicely. I like meatloaf recipes that call for mounding the mixture on a sheet pan rather than using a meatloaf pan. This was great. Only thing I changed was to add some Shiracha to the ketchup glaze. A keeper for sure. Didnt taste like turkey at all due to the mushrooms and Worcestersauce. This was serious prep time all of an hour before it was in the oven for 5. But completely worth it. Made as directed and will do again. Just wiser about timing next time. Great recipe Much better than I thought it was going to be. Would definitely make again I used 12. C seasoned breadcrumbs instead of fresh bread. No mushrooms and still very satisfying and almost light in a way. Enjoyed by kids and adults, nice change from heavier meat loafs I made this for the first time last night and all I can say is WOW It will definitely be in the regular rotation from now on. Like some other reviewers it did take me much longer to prep the ingredients, but in all fairness I do not have a food processor so finely chopping all the ingredients took time but it was well worth it My grocery store didnt have the cremini mushrooms so I used 1 lb of white mushrooms instead. I also substituted panko for the bread crumbs. The mixture ended up being about 5. I was a bit nervous that adding the extra mushrooms was a mistake but it baked up wonderfully. I cooked it until it registered 1. I served it with surprise cauliflower mashed potatoes and broccoli spears for a hearty and healthy meal. My go to comfort food dishI serve with cauliflower mashed potatoes. Consistently my best reviewed dish. Forks, For Sure WOW This was just Great I hate food processors, too complicated to clean, I had the time so I minced up the mushrooms by hand. Took some time but was Oh So Worth It. You could really taste it in the loaf. Which was Perfect Besides the lack of a processor, I followed the recipe exactly. Just Delish. My Husand asked me to put this into the rotation. Uses For Barbecue Sauce. Try this one and you will be pleased If you can do this prep in 3. I am and, yes, I used the food processor. But the result is well worth the time and effort. I use a combo of plain white and mixed wild. Worked fine. OMG We didnt have any mushrooms so I just put in a bit more carrots. I also only had whatever type of Ground turkey Safeway was selling. Dark Light It was just a typical package. This has been my favorite meatloaf recipe for years, but now Im trying to follow DASH for my hypertension, so had to make a few changes. I used lower sodium panko bread crumbs, low salt ketchup, and replaced 34 of the salt with garlic powder. LOVE this recipe We ate it up, and leftovers are just more delicious. Fantastic This is the second time I made this recipe. I am now adding it to my favorites. I also made the Roasted Repper Tomato Sauce. What a great substitute to use instead of ketsup or barbecue sauce and much healthier. I made this exactly as written and it was pretty good. I will make it again but I would probably add more herbs and spices as it seemed a little under seasoned. Did most of the prep in the food processor, which made it fairly quick to prepare. I have used other turkey meatloaf recipes, but this one is, by far, my favorite. I do find find it a bit too moist, sort of flattens out during baking. The second time I made it, I increased the amount of bread crumbs, but, for me, the solution is just using one egg. Quick and easy meatloaf recipe that tastes good as well. Nothing phenomenal, but it is pretty healthy and doesnt take a long time to make. Had most of the ingredients at home. Used 8 oz. box of cremini mushrooms and nearly pureed them in the Cuisinart. I sauteed the carrots and onions together and next time will add in a celery stalk and a bit of thyme. Skipped the parsley. Had run out of sandwich bread and yes, Im laughing at myself here. I processed to bits in the Cuisinart pre mushroom chopping. My husband and 1. My daughter, a teeny, skinny little thing, said, I could eat this all day long. If this is a new recipe, its my favorite. If its an old recipe I dont remember, why didnt you make this more often Needless to say, Ill be making this again. Would be easy to prep entirely in advance, bring to room temp for 3.