This Ground Turkey and Mushroom Meatloaf offers classic comfort with a lighter, modern twist. Finely chopped mushrooms keep the lean turkey incredibly moist and add a savory umami depth. It’s a nourishing, family-friendly meal that fills your kitchen with an amazing aroma.
If you're looking for the perfect Ground Turkey and Mushroom Meatloaf, you're in the right place. Whether you love Savory Combo Recipes or want to explore our Chicken Thigh Recipes collection, we've got you covered.
Why You’ll Love This Ground Turkey and Mushroom Meatloaf
- Incredibly moist: Mushrooms and turkey create a juicy, never-dry texture.
- Sneaky veggie boost: Blended mushrooms add nutrients discreetly.
- Light yet satisfying: All the comfort without feeling heavy.
- Legendary leftovers: Perfect for next-day cold sandwiches.
Ingredients & Tools
- 1 tbsp olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 8 oz cremini mushrooms, very finely chopped
- 1.5 lbs lean ground turkey
- 1 large egg, lightly beaten
- 1/2 cup panko breadcrumbs
- 1/4 cup whole milk
- 2 tbsp Worcestershire sauce
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1/2 cup ketchup
- 1 tbsp brown sugar
- 1 tsp apple cider vinegar
- 1 tsp smoked paprika
- To taste, kosher salt and freshly ground black pepper
Tools: A standard 9×5-inch loaf pan, a large mixing bowl, a skillet, and a sharp knife for chopping.
Notes: Don’t skip sautéing the mushrooms and onions—this step is crucial for driving off excess moisture and building a deep, savory flavor base that permeates the entire loaf.
Nutrition (per serving)
| Calories: | 285 kcal |
| Protein: | 28 g |
| Fat: | 12 g |
| Carbs: | 15 g |
| Fiber: | 1 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 55 minutes | Total Time: 1 hour 15 minutes
Before You Start: Tips & Ingredient Notes
- Don’t skip the mushroom sauté. If you add raw mushrooms, they’ll release a ton of water in the oven and steam your meatloaf, leading to a soggy texture. Taking the time to cook them down is non-negotiable for the best results.
- Get your hands dirty. The best tool for mixing meatloaf is, honestly, your clean hands. You’ll be able to combine everything evenly without overworking the meat, which keeps the final texture tender.
- Let the sautéed mix cool. Adding a hot onion and mushroom mixture directly to the ground turkey can start to cook the egg prematurely. Give it a few minutes to cool down in the bowl before you add everything else.
- Panko is your friend. I really prefer panko breadcrumbs here because they’re lighter and airier than traditional breadcrumbs, which helps the meatloaf stay tender. If you only have regular breadcrumbs, that’s okay, but panko is the winner.
How to Make Ground Turkey and Mushroom Meatloaf
Step 1: Start by preheating your oven to 375°F (190°C). Then, grab your skillet and heat the olive oil over medium heat. Add the finely chopped onion and cook for about 4-5 minutes, until it becomes soft and translucent. You’ll notice the kitchen starting to smell amazing already. Now, add the minced garlic and cook for just one more minute—you just want to wake up its flavor, not burn it.
Step 2: Add your very finely chopped cremini mushrooms to the skillet. A little goes a long way with the chopping here; you want them in small pieces so they integrate seamlessly. Cook, stirring occasionally, for about 8-10 minutes. The mushrooms will release their liquid and then reabsorb it, becoming a beautiful golden brown. Season the whole mixture with a good pinch of salt and pepper, then scrape it all out into your large mixing bowl to cool.
Step 3: While the mushroom mixture is cooling, let’s make the glaze. In a small bowl, whisk together the ketchup, brown sugar, apple cider vinegar, and smoked paprika. The vinegar and smoked paprika are the secret weapons here—they cut through the sweetness and add a subtle smokiness that’s just incredible. Set this glossy, ruby-red glaze aside for later.
Step 4: To the now-cooled mushroom and onion mixture, add the ground turkey, beaten egg, panko breadcrumbs, milk, Worcestershire sauce, tomato paste, and dried thyme. Now, the fun part: use your hands to gently mix everything together. You want it to be just combined—overmixing will make the meatloaf dense. The mixture should be moist and hold together when you press it.
Step 5: Transfer the meat mixture to your ungreased loaf pan. Gently press it down into an even layer. Why no grease? The turkey has enough fat to prevent major sticking, and any rendered juices will add flavor. Now, spoon about two-thirds of that gorgeous glaze you made over the top, spreading it into an even layer with the back of the spoon.
Step 6: Place the loaf pan in the preheated oven and bake for 30 minutes. After that time, pull it out and carefully spoon the remaining glaze over the top. This two-step glazing gives you a beautiful, caramelized, and flavorful crust. Return the meatloaf to the oven for another 20-25 minutes.
Step 7: The meatloaf is done when the internal temperature reaches 165°F (74°C) on an instant-read thermometer. Once it’s out of the oven, the trick is to let it rest in the pan for at least 10-15 minutes. This allows the juices to redistribute, making it much easier to slice without falling apart.
Storage & Freshness Guide
- Fridge: Cool completely, store in an airtight container for up to 4 days.
- Freezer: Wrap tightly in plastic and foil; freeze for up to 3 months.
- Reviving: Reheat slices on a baking sheet at 300°F (150°C) for 10–15 minutes.
Serving Suggestions
Complementary Dishes
- Creamy Garlic Mashed Potatoes — The ultimate comfort food pairing. The fluffy, creamy potatoes are the perfect vehicle for sopping up any delicious juices from the meatloaf.
- Simple Sautéed Green Beans — A bright, crisp-tender vegetable provides a lovely textural contrast and a fresh flavor that balances the richness of the loaf.
- Buttery Corn on the Cob — The sweet, juicy kernels are a classic, family-friendly side that adds a pop of color and sweetness to the plate.
Drinks
- A Light-Bodied Red Wine — A Pinot Noir or Gamay has enough acidity and fruitiness to complement the savory turkey and mushrooms without overpowering the dish.
- Sparkling Water with Lemon — The bubbles and citrus are incredibly refreshing and help cleanse the palate between bites of the hearty meatloaf.
- An Amber Ale — The malty, caramel notes in the beer mirror the flavors in the glaze, creating a really harmonious pairing.
Something Sweet
- Classic Apple Crisp — The warm, spiced apples and oat-y topping continue the cozy, homey theme and feel like a natural, comforting end to the meal.
- Rich Chocolate Pudding — A cool, silky, and deeply chocolatey dessert provides a simple yet decadent finish that everyone will love.
- Vanilla Bean Ice Cream — Sometimes simple is best. A scoop of high-quality vanilla ice cream is a timeless, crowd-pleasing way to end the night.
Top Mistakes to Avoid
- Mistake: Overmixing the meatloaf. When you work the ground turkey too much, the proteins tighten and can result in a tough, dense final texture. Mix just until everything is incorporated—no more.
- Mistake: Skipping the rest time. I know it’s tempting to slice right in, but if you cut into the meatloaf straight from the oven, the juices will run out everywhere, leaving you with a drier slice. Patience is key.
- Mistake: Not using a thermometer. Guessing doneness is a recipe for either dry or undercooked meatloaf. An instant-read thermometer is the only surefire way to know it’s perfectly cooked to 165°F.
- Mistake: Using a glass loaf pan. Glass pans can sometimes cause the bottom and sides to cook too quickly and even burn. A metal pan is your best bet for even cooking and a beautifully browned exterior.
Expert Tips
- Tip: Use a food processor for the mushrooms. If you want to save time on chopping, pulse the mushrooms in a food processor until they’re finely minced. It’s a huge timesaver and gives you a perfectly even texture.
- Tip: Make a free-form loaf. For more crusty surface area, shape the mixture into a loaf directly on a parchment-lined baking sheet. You’ll get more of that delicious glazed exterior on all sides.
- Tip: Add a splash of soy sauce. For an extra umami boost, add a tablespoon of soy sauce to the meat mixture. It deepens the savory flavor in a way that’s subtle but fantastic.
- Tip: Grate your onion. If you’re serving picky eaters who might spot an onion piece, grate the onion on a box grater. It will practically dissolve into the mixture, leaving only its sweet flavor behind.
FAQs
Can I make this meatloaf ahead of time?
Absolutely, and it’s a great timesaver! You can assemble the entire meatloaf in the loaf pan, cover it tightly with plastic wrap, and refrigerate it for up to 24 hours before you need to bake it. Let it sit on the counter for about 20-30 minutes to take the chill off before it goes into the oven. You may need to add a few extra minutes to the baking time since it’s starting from cold.
Can I use a different type of mushroom?
Of course! Cremini are my favorite for their robust flavor, but you can use white button mushrooms for a milder taste. For a real flavor adventure, try a mix that includes some shiitake mushrooms—just remember to remove their tough stems first. The principle remains the same: chop them finely and sauté until golden.
How do I store and reheat leftovers?
Let the meatloaf cool completely, then store it in an airtight container in the refrigerator for up to 4 days. To reheat, I find the best method is to place individual slices on a baking sheet and warm them in a 300°F (150°C) oven for 10-15 minutes. This keeps them from getting soggy, unlike the microwave which can steam them.
Can I freeze the cooked meatloaf?
You sure can. Wrap the completely cooled meatloaf (or individual slices) tightly in plastic wrap and then in aluminum foil. It will keep well for up to 3 months. Thaw it overnight in the refrigerator before reheating using the oven method described above.
My meatloaf is still a bit pale on top. What happened?
This usually means your oven rack was positioned too low. For a beautifully caramelized glaze, you want the top of the meatloaf to be in the center of the oven. If it’s too low, the sides and bottom cook faster than the top can brown. Next time, just adjust the rack to the middle position before you preheat.
Ground Turkey And Mushroom Meatloaf
Make the best Ground Turkey and Mushroom Meatloaf! This easy recipe creates an incredibly moist, savory loaf perfect for family dinners. Get the step-by-step guide now!
Ingredients
For the Meatloaf:
-
1 tbsp olive oil
-
1 medium yellow onion (finely chopped)
-
2 cloves garlic (minced)
-
8 oz cremini mushrooms (very finely chopped)
-
1.5 lbs lean ground turkey
-
1 large egg (lightly beaten)
-
0.5 cup panko breadcrumbs
-
0.25 cup whole milk
-
2 tbsp Worcestershire sauce
-
1 tbsp tomato paste
-
1 tsp dried thyme
-
kosher salt and freshly ground black pepper (To taste)
For the Glaze:
-
0.5 cup ketchup
-
1 tbsp brown sugar
-
1 tsp apple cider vinegar
-
1 tsp smoked paprika
Instructions
-
Start by preheating your oven to 375°F (190°C). Then, grab your skillet and heat the olive oil over medium heat. Add the finely chopped onion and cook for about 4-5 minutes, until it becomes soft and translucent. You’ll notice the kitchen starting to smell amazing already. Now, add the minced garlic and cook for just one more minute—you just want to wake up its flavor, not burn it.01
-
Add your very finely chopped cremini mushrooms to the skillet. A little goes a long way with the chopping here; you want them in small pieces so they integrate seamlessly. Cook, stirring occasionally, for about 8-10 minutes. The mushrooms will release their liquid and then reabsorb it, becoming a beautiful golden brown. Season the whole mixture with a good pinch of salt and pepper, then scrape it all out into your large mixing bowl to cool.02
-
While the mushroom mixture is cooling, let’s make the glaze. In a small bowl, whisk together the ketchup, brown sugar, apple cider vinegar, and smoked paprika. The vinegar and smoked paprika are the secret weapons here—they cut through the sweetness and add a subtle smokiness that’s just incredible. Set this glossy, ruby-red glaze aside for later.03
-
To the now-cooled mushroom and onion mixture, add the ground turkey, beaten egg, panko breadcrumbs, milk, Worcestershire sauce, tomato paste, and dried thyme. Now, the fun part: use your hands to gently mix everything together. You want it to be just combined—overmixing will make the meatloaf dense. The mixture should be moist and hold together when you press it.04
-
Transfer the meat mixture to your ungreased loaf pan. Gently press it down into an even layer. Why no grease? The turkey has enough fat to prevent major sticking, and any rendered juices will add flavor. Now, spoon about two-thirds of that gorgeous glaze you made over the top, spreading it into an even layer with the back of the spoon.05
-
Place the loaf pan in the preheated oven and bake for 30 minutes. After that time, pull it out and carefully spoon the remaining glaze over the top. This two-step glazing gives you a beautiful, caramelized, and flavorful crust. Return the meatloaf to the oven for another 20-25 minutes.06
-
The meatloaf is done when the internal temperature reaches 165°F (74°C) on an instant-read thermometer. Once it’s out of the oven, the trick is to let it rest in the pan for at least 10-15 minutes. This allows the juices to redistribute, making it much easier to slice without falling apart.07
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