Week 76: Turkey and Wild Mushroom Mini Meatloaves with Savory Mushroom Gravy

If you make it a habit to follow along as Abby and I cook, you may have noticed that a lot of our ventures don't include meat. There are a few different reasons for this, but I just love that Abby is similar to me in the fact that we don't NEED meat to have a yummy, satisfying meal. I also love that she brings recipes like this to the table that show me that I AM capable of cooking with meat, and I DO occasionally think it's delicious!

Thinks I loved about this meatloaf:

-it's healthy AND comforting
-mushrooms!
-individual loaves...they were so little and cute
-it was pretty easy to make
-gravy, gravy, gravy
-LEFTOVERS.

Year of Yum Rating: 4 1/2 STARS

INGREDIENTS
olive oil
1 large portebello mushroom, chopped
6 shiitake mushrooms, chopped
1/2 cup onion, chopped
1 large garlic clove, chopped
1/2 teaspoon dried thyme
Salt and pepper
1 1/3 pounds ground turkey, the average weight of 1 package
2 tablespoons A-1 Steak Sauce
1/2 cup Italian bread crumbs
1 egg, beaten
3 tablespoons butter
3 large button mushrooms, chopped
3 tablespoons all-purpose flour
1 1/2 cups chicken stock
1/2 cup low fat milk
1/2 teaspoon salt
1/2 teaspoon pepper

DIRECTIONS
Preheat oven to 375 degrees.

Heat a large saute pan over medium high heat. Add about 2 tablespoons of oil. Add chopped mushrooms and onions. Saute for 5 or 6 minutes until dark and tender. Add garlic and saute an additional minute. Stir in thyme and season with salt and pepper. Remove from heat. Transfer mushrooms to a bowl and set pan aside.

Add turkey to the mushroom mixture. Add A-1 sauce, breadcrumbs, and egg. Mix ingredients together. Divide meat loaf mixture into 6 equal parts and form 6 equal oval meatloaves. Heat the saute pan or a grill pan and coat with about 1 tablespoon of olive oil and arrange meatloaves in the pan. Sear each side of the meatloaves for about 2 minutes per side. Remove to a baking sheet and finish baking in oven for about 13 - 15 minutes or until cooked through. Transfer to a serving plate and cover with foil to keep warm.

Return pan to heat and add butter and mushrooms. Saute for about 3 - 4 minutes. Stir in the flour and cook 1 to 2 minutes. Stir in stock and milk and season gravy with salt and pepper, to taste. Simmer gravy until it reaches desired thickness, and pour over patties, reserving a little to pass at the table.