Ingredients
Meatloaf
- 1 tablespoon olive oil
- 1 medium onion 150 g, finely chopped
- 2 cloves garlic minced, 6 g
- 225 g cremini mushrooms very finely chopped
- 1/2 teaspoon fine salt 3 g
- 1/2 teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 7 tablespoons ketchup 120 g, divided
- 1 cup panko breadcrumbs 60 g
- 1/3 cup whole milk 80 ml
- 2 large eggs lightly beaten
- 600 g 93% lean ground turkey
Equipment
- 1 Rimmed baking sheet lined with parchment
- 1 Large skillet
- 1 Mixing bowl
- 1 Food thermometer
Instructions
Prepare, bake and rest
- Heat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment. Set out a large mixing bowl and a separate small bowl for the crumbs.
- Heat oil in a skillet over medium heat. Soften the onion for 5 minutes. Stir in garlic for 30 seconds, then add mushrooms. Cook 8–10 minutes, stirring, until most released liquid has evaporated. Transfer to the large bowl and cool until no longer hot, about 5–10 minutes.
- Mix panko with milk in the small bowl and leave 3 minutes. Add to the cooled vegetables with eggs, Worcestershire sauce, 3 tablespoons ketchup, salt and pepper. Stir together, then gently fold in the turkey until evenly combined.
- Shape into a roughly 9-by-5-inch loaf on the lined sheet without compressing tightly. If too soft to shape, refrigerate 10 minutes. Spread remaining 4 tablespoons ketchup over the top.
- Bake 45–55 minutes, checking the thickest center with a thermometer. Remove only when it reaches 165°F (74°C); time varies with the loaf shape. Loosely cover with foil if the glaze darkens before the center is done.
- Rest 10 minutes, then cut into 6 portions. Use a wide spatula to lift slices. Refrigerate leftovers promptly in shallow containers.
Nutrition
Serving: 1servingCalories: 274.3kcalCarbohydrates: 15.8gProtein: 24.5gFat: 12gSodium: 565.2mgFiber: 1.8g
Video
Notes
Related video by Inspired Taste. This version uses 600 g of 93% lean turkey and a measured half teaspoon salt; follow the quantities here. Contains egg, milk, wheat, and potentially fish from Worcestershire; check labels.
Nutrition is an ingredient-based estimate per sixth batch, calculated with ANSES Ciqual 2025 generic ingredients and manufacturer values for 93/7 turkey and Worcestershire sauce. Trace amounts are approximated as zero and values below reporting thresholds at half the threshold. Actual brands and cooking losses vary; sides excluded.
Estimated prorated batch cost: turkey $5.60, mushrooms $2, onion and garlic $0.70, eggs $0.50, crumbs $0.35, milk $0.15, oil $0.15, ketchup $0.50, Worcestershire and seasonings $0.55. Local U.S. prices vary; whole packages, tax and energy cost more.
Refrigerate within 2 hours, keep 3–4 days, and reheat the center to 165°F (74°C). For make-ahead raw mixture, refrigerate covered and cook within one day.
