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Turkey Meatloaf with Shitake Mushroom Au Jus

Here's how you make Turkey Meatloaf with Shitake Mushroom Au Jus
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  • Servings: 4-8
  • Prep: 20-25m
  • Cook: 1.25h
    • The following recipe serves 4-8 people.

Ingredients

The ingredients are:
  • Turkey Meatloaf
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 1/2 cups onions, minced
  • 1 - 1 1/2 tablespoons garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground allspice
  • 3/4 cup heavy cream
  • 1 1/2 pounds ground turkey
  • 1 cup plain fine bread crumbs
  • 2 eggs, lightly beaten
  • 1/4 cup minced fresh Italian flat leaf parsley
  • 3 tablespoons ketchup
  • 1/2 cup Parmesan cheese, freshly grated
  • 1 1/2 teaspoons Kosher or sea salt
  • 1 - 1 1/4 teaspoons freshly ground black pepper, being careful to not overdo the salt because the Parmesan cheese can be salty in itself
  • Shitake Mushroom Au Jus
  • 1/2 cup stemmed and thinly sliced shitake mushrooms
  • 2 cups chicken stock, good quality, either homemade, canned, or use a good quality bouillon. Refer to NOTE
  • 1-2 beef bouillon cubes, crumbled in 1/2 cup hot water (or use 1/2 prepared demi-glace which is optimum here). Refer to NOTE
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon butter
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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