Turkey Meatloaf with Shitake Mushroom Au Jus

Turkey Meatloaf

Step 1

Heat the olive oil and butter in a heavy-bottomed saute pan or skillet set over medium heat. When the butter is melted, add the onions and garlic and saute for 3 - 4 minutes while stirring, or until translucent. Add the thyme, oregano, allspice, and heavy cream, and bring to a simmer. Continue to simmer, stirring frequently, until the liquid is reduced by one-third and has the consistency of oatmeal. Transfer to a mixing bowl and let cool. When cool, add the turkey, bread crumbs, eggs, parsley, ketchup, Parmesan cheese, salt, and pepper, and mix well. Transfer the mixture to a 1 1/2 quart greased loaf pan (measuring 8 1/2 x 4 1/2 x 2 1/2 inches).

Step 2

Preheat oven to 350-degrees F.

Step 3

Bake the meatloaf in the oven for about hour or until the internal temperature reaches 165-degrees F on a meat thermometer.

Step 4

Once you remove the meatloaf from the oven, let cool slightly, enough to handle, run a pairing knife around the inside of the loaf pan and unmold it placing it onto a clean platter. If needed, turn the oven temperature to 250-degrees F if you need to keep the meatloaf warm while you prepare for dinner. Loosely wrap the meatloaf in foil and keep warm in the oven until ready to use.

Shitake Mushroom Au Jus

Step 5

Place the mushrooms, chicken broth, and beef demi glass or watered beef bouillon in a heavy bottomed saucepan and bring to a boil. Turn down the heat to a simmer and reduce until 2 cups of the ingredients remain. Remove from the heat, adjust the seasonings with salt and pepper, and stir in the butter. (Depending on the source of the products used, you may need to skip the salt. Refer to NOTE, below)

Step 6

To serve, cut the meatloaf into slices and serve preferably with a side of mashed potatoes and your favorite veggie. Pour the hot Au Jus over the meatloaf and mashies, if serving.

NOTE: Depending on the chicken stock, beef bouillon or demi-glace used, keep salt content in mind contained within these options and taste throughout the process to make sure it's not over salted. You may even want to add the crumbled beef bouillon in stages as the sauce cooks down to prevent it from being over salted.