Go Back
Print Recipe

Turkey & Mushroom Meatloaf

Meaty, moist and tender, gluten free meatloaf made with ground turkey, mushrooms, quinoa and a simple tomato sauce. 360 kcal, 23 g protein, 27 g carbs, 7 g fiber, 18 g fat, 3.2 g saturated, 10 g monounsaturated, 2 g polyunsaturated.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main Course
Cuisine: American
Keyword: Beans, DASH Diet, Gluten Free, Mediterranean Diet, MIND Diet, Poultry
Servings: 6 servings
Calories: 360kcal

Equipment

  • 1 Dutch Oven

Ingredients

  • 1 pound ground turkey Substitute any ground meat. See note.
  • ½ medium onion
  • ½ cup cooked quinoa substitute cooked brown rice, cracker/bread crumbs,
  • ½ cup mushroom
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 2 teaspoons dried oregano
  • 2 teaspoon dijon mustard
  • 1 large egg
  • 1 teaspoon ground chia seeds substitute 1 teaspoon gelatin see note
  • ½ teaspoon psyllium husk substitute ½ teaspoon gelatin see note
  • 1 tablespoon tomato paste
  • 2½ teaspoon miso
  • 1 tablespoon milk substitute stock or water
  • 2 tablespoon olive oil
  • 1 teaspoon dried rosemary or 1 sprig fresh
  • salt and pepper

Sauce (optional)

  • 1 clove garlic
  • ½ medium onion
  • ½ teaspoon smoked paprika
  • 1 can garbanzo beans 1 15-ounce
  • 1 can diced tomatoes 1 14-ounce low sodium
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon olive oil
  • salt and pepper

Instructions

  • Preheat oven to 450℉.

Make loaf

  • Cook ⅓ cup quinoa or rice (if using) or crush 1 cup crackers/bread crumbs
  • Finely chop ½ cup mushroom and 1 medium onion (½ if you aren't going to make the sauce)
  • Sauté ½ medium onion, with 1 teaspoon ground cumin, 2 teaspoons dried oregano, and 1 teaspoon ground coriander in olive oil over medium heat and allow to cool. Season with salt and pepper.
  • Add ½ cup cooked quinoa, ½ cup mushroom, 1 large egg, 1 tablespoon tomato paste, 2 teaspoon dijon mustard, 1 teaspoon ground chia seeds, ½ teaspoon psyllium husk, 2½ teaspoon miso, 1 tablespoon milk, 1 tablespoon olive oil, ¼ teaspoon black pepper mix well.
    Add 1 pound ground turkey. Gently mix with your hands. Don't overwork it or loaf will be more dense.
  • Microwave a spoonful for 15-30 seconds and check salt and pepper.
    Adjust seasoning.
  • Shape into a football shape and coat lightly with olive oil.
  • Reduce heat to 400℉ and bake in dutch oven or baking pan uncovered for 30 minutes.

Make sauce (optional but recommended, or use your favorite sauce)

  • Chop 1 clove garlic.
  • Sauté ½ medium onion and garlic in olive oil over medium heat until fragrant.
  • Drain and rinse 1 can garbanzo beans, and add them with 1 can diced tomatoes, 1 tablespoon Worcestershire sauce, ½ teaspoon smoked paprika, and 1 tablespoon balsamic vinegar.
  • Bring to a boil the simmer for 10 minutes stirring occasionally.
  • Season with salt and pepper to taste.
  • Remove the meatloaf from the oven when it has cooked for 30 minutes and the sauce has cooked.
  • Drain fat.
  • Pour the sauce around the loaf.
  • Drizzle olive oil over 1 teaspoon dried rosemary , put it back in the oven and cook for about 10 more minutes.

Notes

Loosely based on Pot Roast Meatloaf in Jamie's Food Revolution
If you substitute gelatin for chia seeds and/or psyllium husk, increase the milk, stock or water to two tablespoon and sprinkle the gelatin over  the liquid.  Let it sit 5–10 minutes. Warm briefly until dissolved (a few seconds in microwave).
If you use meat that is less than 93% lean, omit the olive oil in the loaf.