Turkey Meatloaf with Mushroom Gravy
So how’s everyone doing with their New Year’s resolutions? Does anyone ever stick to it? I always see emphatic declarations on blogs or Facebook, but never any real follow up. If you made any, feel free to share your progress!
I didn’t make any this year, just promised myself to make a few changes. They include (in no particular order):
- Cut down on my alcohol consumption overall (this works out well until the playoffs, March Madness and St. Patrick’s Day)
- PR my favorite races in 2014 (Falmouth, Cohasset, Winter Classic)
- Sign up for a trail race
- Hoard more money in my savings (If you’re going to be a crazy hoarder, at least make it count)
- Try skiing and snow shoeing (because snowboarding worked out so well)
- Commit to a CrossFit competition this fall
- Increase the amount of water I consume and vegetables in my meals
- Cook more Food-Dee original recipes
That last bullet point is what brought this post to you. I had a craving for meat and mushrooms last night. Never made a meatloaf before, but I figured it couldn’t be all that hard….it’s kinda like a big burger or meatball. Plus gravy makes everything better.
“Maaaaa!! THE MEATLOAF!!”
- 1 lb ground turkey
- 2 tablespoons EVOO
- 1 onion, finely diced
- 1 egg, whisked with a fork
- 2 handfuls of gluten-free seasoned bread crumbs
- 1 tablespoon tomato paste
- 1/2 tablespoon garlic powder
- 1/2 tablespoon smoked paprika
- 1/2 tablespoon salt
- 1/2-1 teaspoon red pepper flake (depending on your heat preference)
Preheat oven to 400˚.
Heat olive oil in a skillet over medium hight heat. Add onions and sautee until translucent, about 4-5 minutes. Once done, remove and place in a bowl to cool. In another large bowl, add ground turkey and remaining ingredients. Once onions have cooled, add to the large bowl and mix well with your hands.
Add the turkey to a baking pan and form into a loaf of even size but not too thick (my first stab at it, my loaf looked pregnant). Bake for approximately 35-45 minutes until cooked through.
While your meatloaf is suntanning….
- 2 tablespoons butter
- 1 tablespoon EVOO
- 1 container cremini mushroons, cleaned and sliced
- 2 cups gluten-free beef stock
- 1 teaspoon garlic powder
- 1 tablespoon cornstarch, melted in a tablespoon of cold water to form a slurry
- Pepper to taste
Heat butter and EVOO in the same skillet you cooked your onions in over medium high heat. Add mushrooms and sautee until brown, about 5 minutes. Add beef stock, cornstarch slurry and garlic powder. Bring to a slow boil, then reduce heat to medium. Cook, stirring ocassionally, until stock has reduced and thickened to your liking. Add pepper, if necessary.
Serve slices of meatloaf smothered in mushroom gravy. I tossed in some roasted carrots and parsnips to add some veggie goodness.