Trade in the beef for turkey, add in some goat cheese and portabello mushrooms and this certainly ain’t your Mama’s meatloaf!
- 1 lb ground turkey
- 1/4 cup goat cheese crumbles
- 1 container of baby bellas, finely chopped
- 1/2 cup oats
- 1 small white onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup ketchup (1/4 for mix and reserve 1/4 to top loaf before baking)
- 1 tsp mustard seeds
- 2 tbs worcestershire
- 1 tbs dijon mustard
- 1 tbs yellow mustard
- 2 tbs flat leaf parsley, chopped
- 2 tbs olive oil
- salt and pepper
Preheat your oven to 375.
Get a skillet going over medium heat and add olive oil. Once the oil is heated, add in mushrooms, onion, garlic, salt and pepper and cook down for about 10 minutes, stirring occasionally. Set aside and allow to cool.
In a large bowl, add turkey, oats, goat cheese, parsley, worcestershire, yellow mustard, dijon, half of your ketchup, mushroom mixture, salt and pepper. Mix to combine with your hands but be careful not to over mix as this will result in a tough, rubbery texture.
If you have a loaf pan, spray it with non stick cooking spray and add in your meat mixture. Shape to form your loaf. If you don’t have a loaf pan, just use a cookie sheet. Top with reserved ketchup and mustard seeds.
Bake at 375 for about 50 minutes or until internal temperature reads 155. (The turkey police say optimum temp is 160 but it will carry over a bit!)
