Turkey Meatloaf with Mushrooms and HerbsGail Albert Halaban
Recipe information
Yield
Makes 4 servings plus leftovers
Ingredients
2 tablespoons extra-virgin olive oil plus additional for brushing
2 cups 1/3-inch cubes crustless day-old pain rustique
1 cup low-salt chicken broth
8 ounces sliced button mushrooms
2 large eggs, lightly beaten
1/4 cup minced shallots
2 tablespoons chopped fresh Italian parsley
1 tablespoon chopped fresh thyme
2 teaspoons coarse kosher salt
1/2 teaspoon ground black pepper
1 pound ground turkey (15% fat)
1 pound ground turkey breast
Preparation
Step 1
Preheat oven to 350°F. Brush 8 1/2 x 4 1/2 x 2 1/3-inch loaf pan with olive oil.
Step 2
Toss bread with broth in large bowl. Let stand until bread absorbs broth and softens, about 10 minutes. Mix in mushrooms, eggs, shallots, parsley, thyme, coarse salt, pepper, and 2 tablespoons oil.
Step 3
Add turkey; mix just until blended. Transfer to pan, mounding in center. Bake until thermometer inserted into center registers 170°F, about 1 hour 25 minutes. Let rest 15 minutes before serving.
Nutrition Per Serving
Per serving: 328.9 kcal calories
36.5% calories from fat
13.4 g fat
3.6 g saturated fat
129.2 mg cholesterol
22.2 g carbohydrates
1.4 g dietary fiber
2.8 g total sugars
20.8 g net carbs
29.0 g protein
#### Nutritional analysis provided by Bon Appétit
Recipe notes
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