Recipe from Mary Engelbreit’s Queen of the Kitchen Cookbook, pg. 46
½ C chicken broth
1 T vegetable oil
3 large shallots, finely chopped
½ C finely chopped carrot (about 1 carrot)
10 oz. small white mushrooms, finely chopped
2 garlic cloves, minced
1 tsp. salt
½ tsp. freshly ground pepper
1 pound lean ground turkey
1 ¼ C fresh bread crumbs (about 4 slices of bread)
1 Granny Smith apple, peeled and grated
¼ C finely chopped fresh parsley
1 T finely chopped fresh sage leaves, or 1 tsp. dried and crumbled sage
1 large egg, lightly beaten
1. In a large non-stick skillet, bring the broth and oil to a simmer over medium-high heat. Add the shallots and carrots and cook, stirring, for about 4 minutes, or until shallots are softened. Add mushrooms, garlic, 1 tsp. salt, and ½ tsp. pepper and cook, stirring, for 5 minutes, or until most of liquid has evaporated. Transfer the mixture to a large bowl, let cool.
2. Preheat oven to 350 degrees. Lightly oil a baking sheet.
3. With your hands, thoroughly mix the turkey, bread crumbs, apple pasley, and sage into the cooled vegetable mixture. Add the egg and mix well. Divide the mixture in half and on the baking sheet, shape each portion into an oval about 6 ½” long, 4” wide and 1 ½” high.
4. Bake for about 45 minutes, or until cooked through. Let the meatloaf rest, loosely covered, for 5 minutes.
5. Cut the meatloaf into ½” slices, arrange on a platter.
Chef Notes:
a. Instead of using 10 oz. of mushrooms, I purchase the 8 oz. package. I also purchase sliced. It helps chopping go by faster.