Let's talk turkey.

My brother and his fiancé came over for dinner last weekend. We a had a fun evening filled with turkey meatloaf, too much good wine, a not-so-friendly game of pitch and delicious desserts from La Provence Bakery.

Turkey Meatloaf with Mushrooms and Herbs

The original version of this dish calls for day-old crustless bread. I always forget to buy this item ahead of time so instead I use a fresh baguette, with the crusts on (and lots of them). That way it holds up a little better in the oven.

 

I like to cook meatloaf in a large baking dish, instead of a loaf pan. I find it is much easier to serve this way.

The measurements in this dish are pretty loose. Feel free to add more or less of any of the herbs, based on what you have on hand. You can also make this and freeze half of the uncooked meat for another meal down the road.

Ingredients

• 2 tablespoons extra-virgin olive oil plus additional for brushing
• 2 cups 1/3-inch cubes rustic baguette
• 1 cup low-salt chicken broth
• 8 ounces sliced button mushrooms
• 2 large eggs, lightly beaten
• 1/4 cup minced shallots
• 2 tablespoons chopped fresh Italian parsley
• 1 tablespoon chopped fresh thyme
• 2 teaspoons coarse kosher salt
• 1/2 teaspoon ground black pepper
• 1.25 pounds ground turkey (7% fat)
• 1.25 pounds ground turkey breast

Preparation

Preheat oven to 350°F. Brush a large baking dish with olive oil.

Toss bread with broth in large bowl. Let stand until bread absorbs broth and softens, about 10 minutes. Mix in mushrooms, eggs, shallots, parsley, thyme, coarse salt, pepper, and 2 tablespoons oil.

Add turkey; mix just until blended. Transfer to baking dish, mounding in center. Bake until thermometer inserted into center registers 170°F, about 1 hour 25 minutes. Let rest 15 minutes before serving.