(Ooops, I forgot to mention, that this recipe is a part of Allergy Free Wednesdays - click on the side tab to see great recipes for the week! ) We have recently found a new Butcher, who offers Hormone/Antibiotic Free Range Ground Turkey. We have not had it in over a year now, so it is wonderful to finally get good ground turkey once again.
This meatloaf recipe is packed full of flavors. It makes a nice change from ground beef.
1 lb. free range Ground Turkey
1 lb. free range Ground Pork
1/2 an onion, minced
1/2 cup finely minced Fresh Italian Flat Leaf Parsley
1/2 cup of gluten free breadcrumbs
1 free range egg
1/2 cup Parmesan Cheese
salt and pepper
2/3 cup finely chopped crimini mushrooms
1/4 cup Balsamic Vinegar
1 large minced garlic clove
1 Tblsp. Olive Oil
Topping:
1Â rounded Tblsp. ketchup
1 rounded Tblsp. Mayonnaise
1 tsp. Dijon Mustard
Mix up the topping in a small bowl and set aside.
Heat up a frying pan on low medium heat with the olive oil. Add the mushrooms, sauteing until golden. Add in the minced garlic, saute until fragrant.
Pour in the Balsamic Vinegar.
Simmer about 5 minutes, until most of the vinegar has evaporated. Set a side to cool.
In a large bowl combine: ground turkey, pork, onion, parsley, gf breadcrumbs, egg, Parmesan cheese, salt and pepper, the mushroom Balsamic mixture and mix to incorporate well. I find it easier to just use my hands.
Transfer to a baking dish, shaping into a loaf. Preheat the oven to 350 degrees.
Pour the ketchup/dijon topping over the top of the meatloaf.
Bake for about 1 hour 15 minutes, or until an inner temperature of 170 degrees. Allow to rest for 5-8 minutes before slicing.
I am always so intrigued with meatloafs -- that looks so delicious. I need to taste some soon 🙂
Kiran - we love them! Total comfort food, and the leftovers make great sandwiches too! 🙂
Hi Ina,
This looks so good. I cook with turkey a lot and I am going to try this recipe. Yummy!
Thanks Asmita! Turkey is such a nice alternative isn't it? Hope you enjoy! 🙂
I cooked with turkey today as well! I made a Mole for a Mexican themed dinner, but your meatloaf sounds so good it might be on the menu next week 🙂
Thanks Rebecca - yummm we love Mexican food in this house! 🙂
now that's a great meatloaf
Thanks Beti!
Waw! What a truly appetizing dinner! Gobsmacked here! 🙂
I also love the ketchup Dijon & mayo topping: You are certainly so creative recently! 😉
Thanks Sophie! The sauce helps keep the meatloaf moist - and tasty too! 🙂
Dear Ina,
I just gave you an award. Why? Check it out at my latest blog post & you can read why!!
Have a great & fun weekend! 😉
Sophie - you are too kind! Have a great weekend too! hugs to you! 🙂
Love the idea of sauteing the mushrooms then the garlic and then adding the balsamic vinegar this mixture sure add tons of flavor to the turkey meatloaf.
Thanks Norma! It does definitely "season up" the turkey! 🙂
This looks like one tasty meatloaf! Thank you so much for sharing your great recipe on Allergy-Free Wednesdays! Be sure to check back next week for recipe highlights (including the top 3 reader choice submissions and hostess favorites).
Be Well!
Thanks Laura! I will check it out for sure! 🙂