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Preparation Time: 30 min
Cooking Time: 1 1/2 hr

Notes: Feel free to substitute the Cremini mushrooms with another wild mushroom of your choice such as shiitake or brown. Left over meatloaf makes an excellent sandwich the next day.

Ingredients:

• 1 ½ cups finely chopped onion

• 1 tablespoon minced garlic

• 1 teaspoon olive oil

• 1 medium carrot, cut into very small dice

• 500g cremini mushrooms, trimmed and very finely chopped in a food processor

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 ½ teaspoons Worcestershire sauce

• 1/3 cup finely chopped fresh parsley

• 1/4 cup plus 1 tablespoon ketchup

• 1 cup fine fresh bread crumbs (from 2 slices firm white sandwich bread)

• 65ml (1/3 cup) milk

• 1 whole large egg, lightly beaten

• 1 large egg white, lightly beaten

1. Preheat oven to 400F.

2. Cook onion and garlic in oil in a nonstick skillet over moderate heat, stirring, until onion is softened, about 2 minutes. Add carrot and cook, stirring, until softened, about 3 minutes. Add mushrooms, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until liquid mushrooms give off is evaporated and they are very tender, 10 to 15 minutes. Stir in Worcestershire sauce, parsley, and 3 tablespoons ketchup. Transfer vegetables to a large bowl and cool slightly.

3. Stir together bread crumbs and milk in a small bowl and let stand 5 minutes. Stir in egg and egg white, then add to vegetables. Add turkey and remaining ½ teaspoon salt and ¼ teaspoon pepper to vegetable mixture and mix well with your hands. (Mixture will be very moist.)

4. Spoon mixture into a lightly oiled 13x9x2inch metal baking pan and brush meatloaf evenly with remaining 2 tablespoons ketchup. Bake in middle of oven until thermometer inserted into meatloaf registers 170°F, 50 to 55 minutes.

5. Let meatloaf stand 5 minutes before serving.