Red Meat Allergy Friendly Turkey Meatloaf with Mushrooms and Spinach
Total time1 hr 35 min
Prep time20 min
Cook time1 hr 5 min
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Learn more →Ingredients
6 servings
For the filling
- 1 tbsp olive oil
- 8 oz cremini mushrooms, finely chopped
- 3 oz fresh baby spinach (about 3 packed cups)
- 3 cloves garlic, minced
- ½ tsp salt
- ¼ tsp black pepper
For the meatloaf
- 2 lbs ground turkey (93% lean)
- ½ cup plain breadcrumbs
- ¼ cup whole milk
- 2 large eggs, lightly beaten
- 2 tbsp worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp salt
- ½ tsp black pepper
For the glaze
- ⅓ cup ketchup
- 1 tbsp brown sugar
- 1 tsp apple cider vinegar
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly grease a 9x5-inch loaf pan.
- 2
Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the mushrooms and cook, stirring occasionally, until they release their liquid and the pan is nearly dry, about 6–8 minutes.
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