Ingredients:

  • 2 Pounds ground turkey
  • 1 tablespoon butter
  • 1 carrot, diced
  • 1/2 medium onion, diced
  • 8 oz button mushrooms, chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • salt and pepper to taste
  • 1 tablespoon Worcestershire sauce
  • 3/4 cup seasoned breadcrumbs or panko crumbs
  • 2 large eggs
  • 1/3 cup ketchup
  • 3 dashes of favorite hot sauce (optional)
  • 3/4 cup shredded cheese (I used a mix of cheddar and Parmesan)

Directions:

In a medium skillet, melt the butter.

Add the onion, mushrooms and carrots and cook for about 5 minutes over medium heat.

Add the garlic, thyme and sage and let cook 1 minute or until it becomes aromatic.

Remove from the heat and let the vegetables cool.

In a large bowl, add the ground turkey, cooled vegetables and all other ingredients.  Mix with your hands until just incorporated.  It is a good idea to let this mixture sit for a few hours and even better if it sits overnight.  It will still be tasty if you bake it right away, but it is out of this world when it has a chance to develop some flavor.

Preheat the oven to 350 degrees.

Grease a large loaf pan.  I used a bundt pan because I wanted to try something different, but that’s up to you.  I just used the pan to shape the loaf, so I made sure it was very well greased with non-stick spray.  Evenly distribute the mixture into the pan and then invert it on a baking sheet covered lined with aluminum foil that has been sprayed with non-stick spray.

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With a brush or a spoon, spread 2/3rds of the meatloaf sauce (recipe below) over the top of the loaf coating the entire surface evenly.

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Bake uncovered for 50-60 minutes.  Let cool 10 minutes before serving.  Serve the leftover sauce on the side or use as a topping for meatloaf sandwiches!

 

Meatloaf Sauce:

1 cup ketchup

1/3 cup dark brown sugar

1/4 cup Worcestershire sauce

10 dashes (more or less to preference) of favorite hot sauce

Directions

Whisk ingredients together.  Store in an airtight container in the fridge for up to two weeks.

 

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