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Mushroom Meat Loaf

Although I don't consider myself much of a cook, this recipe is delicious. It's moist, tender, and the sauce has a nice zip to it. The mushrooms and ground turkey are a nice combination.—Tyler Sherman, Williamsburg, Virginia

6 ServingsPrep: 30 min. Cook: 3-1/4 hours

Ingredients

2 eggs, lightly beaten
1-1/3 cups soft bread crumbs
1/2 pound large portobello mushrooms, stems removed, finely chopped
1 small onion, finely chopped
2 garlic cloves, minced
3/4 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 pound lean ground turkey
1/4 cup chili sauce
2 teaspoons stone-ground mustard
1/8 teaspoon cayenne pepper

Directions

Cut three 20-in. x 3-in. strips of heavy-duty foil; crisscross so
they resemble spokes of a wheel. Place strips on the bottom and up
the sides of a 3-qt. slow cooker. Coat strips with cooking spray.
In a large bowl, combine the eggs, bread crumbs, mushrooms, onion,
garlic, salt, thyme and pepper. Crumble turkey over mixture and mix
well. Shape into a 7-1/2-in. x 4-in. loaf. Cook immediately or cover
and freeze for up to 3 months.
Place meat loaf in the center of the strips. Cover and cook on low
for 3-4 hours or until no pink remains and a thermometer reads

2 of 2

Mushroom Meat Loaf (continued)

Directions (continued)

160°
Combine the chili sauce, mustard and cayenne; pour over meat. Cover
and cook 15 minutes longer or until heated through. Using foil
strips as handles, remove the meat loaf to a platter.
To use frozen meat loaf: Thaw in the refrigerator overnight. Cook as
directed.
Yield: 6 servings.

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.