This healthy turkey meatloaf is packed with flavor and is unbelievably moist, thanks to a secret ingredient. 
Ground turkey recipes tend to get a bad rep for being dry and flavorless. This meatloaf is the complete opposite! There is a secret ingredient in this meatloaf… mushrooms. I was given a burger recipe that called for finely chopped mushrooms in place of half of the ground beef. It’s so tasty and has been on our regular meal rotation. Then one day I only had ground turkey on hand so in it went with the mushrooms and the results were incredible. I usually stray away from turkey burgers because they tend to be dry… and let’s be honest, overly dry meat is the worst, but the mushrooms kept it so moist. One bite in I knew I wanted to use mushrooms in a turkey meatloaf.
I am a mushroom lover and so are the others in our little family, except for my son. He is not a fan, however, he had NO idea that there were mushrooms in it. He gobbled it up, raved about how tasty it was, and then asked for seconds. He was shocked when I told him that there were mushrooms in it and he said he couldn’t taste them at all. You know what that means??!! You can sneak in veggies without anyone knowing, mwahahaha. It’s the little things, right? 😉
Tidbits-
- Mushrooms- I use cremini (baby bella) mushrooms, but I think white button mushrooms would work just as well.
- Food Processor- I use a food processor to finely chop the mushrooms and onions. You can definitely do this by hand, but I find the food processor to be so much faster.
- Turkey- I prefer 92% lean ground turkey versus the 99% ground turkey breast. The small amount of fat really makes the difference. You can also use ground beef if you prefer.
- Topping- Top this meatloaf with what you love! Our family loves it with melted cheese. Classic ketchup, BBQ sauce, and strips of bacon are other great options.
- Juices- This meatloaf will come out of the oven with a lot of juice in the pan. I simply just drain the juices before serving or I just leave it in the pan. If you want to prevent some of the extra juices, you can cook down the mushrooms a bit in a sauté pan before adding it to the meatloaf mixture to remove some of the moisture. Let the mushrooms cool before mixing it with the meat and egg… or you could end up with scrambled eggs bit. We don’t want that!
Moist Turkey Meatloaf
Ingredients
- 1.3 lbs ground turkey I use 92% lean
- 1 cup cremini mushrooms finely chopped
- ½ yellow onion minced
- 1/3 cup plain bread crumbs I use whole wheat
- 1 egg large
- 1 tablespoon worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ¼ teaspoon ground black pepper
- 2 tablespoon ketchup
- ½ cup cheddar cheese shredded
Topping-
- Ketchup
- BBQ sauce
- Shredded cheese
Instructions
- Preheat oven to 350F.
- In a medium bowl, combined all ingredients except for the toppings.
- Place meat mixture into a loaf pan and top it with your favorite meatloaf topping. I like to top ours with ½ cup of shredded cheddar cheese.
- Bake uncovered for 50-60 minutes, until the meatloaf has cooked through and has an internal temperature of 165F.
- Let it rest for 5 minutes. Slice and serve with your favorite vegetables.