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Mushroom Meat Loaf

 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


  • 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


  • 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.