Back to Mushroom Meat Loaf

Print Options


Card Sizes

Mushroom Meat Loaf Recipe

Mushroom Meat Loaf Recipe

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
TOTAL TIME: Prep: 30 min. Cook: 3-1/4 hours YIELD:6 servings


  • 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


  • 1. 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.
  • 2. 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.
  • 3. 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 160°
  • 4. 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.
  • 5. To use frozen meat loaf: Thaw in the refrigerator overnight. Cook as directed. Yield: 6 servings.

Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.