Back to articles All Hail The Mighty Meatloaf! By Nadine Hughes

Categories: Parenting

This month I give homage to traditional recipes that have sustained families for years.
Recipes that many of us can wing without a formal recipe or if we do have one it’s so covered in spills and stains we can’t decipher if it’s ¼ cup or 4 cups anymore! Recipes like Oven Roasted Chicken, Sunday Night Roast Beef and evenly the lowly Meatloaf. Often scorned by food enthusiasts for its “low brow” status, meatloaf is highly underrated in my humble opinion! Dress it up with nouveau mushrooms and lean meat like minced turkey and you’ve got yourself a winner for a great family meal. Easy on the pocketbook, the cook and the dish washer elevate this meal in my eyes! So dig out grandma’s baking pan and get back to basics with this great Turkey Meatloaf with Cremini Mushrooms.


 Turkey Meatloaf with Cremini Mushrooms

Serves 4

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.



  • 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

  • 625g (1 1/4 lb) ground turkey (mix of dark and light meat)

  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.

Nadine Hughes is the creator and owner of, The Cook’s Companion and The Menu Companion, through which she offers kitchen consultations, menu planning services as well as private cooking classes for adults and teens throughout Southern Ontario. She is also an award winning author. Pick up a copy of her latest cookbook “The Groove Mamma Goes Gourmet – Easy Ways To Put The Fun Back Into Entertaining” (awarded Best Canadian Entertaining Cookbook at the 2009 Gourmand Cookbook Awards) for $7.98 at