Classic Mushroom and Herb Turkey Meatloaf with Roasted Potatoes
Ingredienser
- 1 pound ground turkey
- 8 ounces cremini mushrooms, finely chopped
- 1 small yellow onion, finely chopped
- 1 tablespoon olive oil, divided
- 1 large egg
- ½ cup plain breadcrumbs
- 2 tablespoons milk
- 2 tablespoons chopped fresh parsley
- 1 teaspoon chopped fresh thyme
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- 1½ pounds baby potatoes, halved
- ½ teaspoon garlic powder
fremgangsmåte
- Heat the oven to 400°F. Line a rimmed baking sheet with parchment paper or lightly oil it.
- Heat 1 teaspoon of the olive oil in a skillet over medium heat. Add the chopped mushrooms and onion. Cook for 7 to 9 minutes, stirring occasionally, until softened and most of the liquid from the mushrooms has evaporated. Set aside to cool slightly.
- In a large bowl, combine the ground turkey, cooked mushroom mixture, egg, breadcrumbs, milk, parsley, thyme, salt, and black pepper. Mix gently until just combined. Shape the mixture into a compact loaf and place it on one side of the prepared baking sheet.
- In a bowl, toss the halved potatoes with the remaining olive oil and garlic powder. Arrange them cut-side down on the other side of the baking sheet, leaving space around the meatloaf.
- Bake for 40 to 50 minutes, turning the potatoes once, until they are browned and tender and the center of the meatloaf reaches 165°F. Rest the meatloaf for 5 to 10 minutes before slicing. Serve with the roasted potatoes.
merknader
Letting the mushroom mixture cool before adding it to the turkey helps the loaf hold together, and cooking off excess mushroom liquid keeps it from becoming soggy. For even roasting, cut larger baby potatoes into similar-sized pieces and turn them while the meatloaf bakes.
Course: Main Course
Cuisine: American
Equipment: Rimmed Baking Sheet, Skillet, Mixing Bowl, Meat Thermometer
Cuisine: American
Equipment: Rimmed Baking Sheet, Skillet, Mixing Bowl, Meat Thermometer