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