Home » Recipes » Homestyle Turkey Meatloaf with Mushrooms and White Beans

Homestyle Turkey Meatloaf with Mushrooms and White Beans

Recipe Image
Prep Time

10

m
Cook Time

1

h

20

m
Total Time

1

h

40

m
This recipe makes 6 servings
Recipe Nutrition Info Comments 0
Chef's View
This healthy alternative to typical meatloaf adds white beans for a delicious high-fiber twist. Serve extra Dijon mustard on the side; it lends a satisfying, piquant flavor element.

Ingredients

  • 1 spray(s) cooking spray
    to coat loaf pan
  • 2 teaspoon oil, olive, extra-virgin
  • 1 1/2 cup(s) onion(s)
    chopped
  • 1/2 teaspoon thyme, dried
  • 1/2 teaspoon pepper, cayenne
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon peppercorns, black
    freshly ground
  • 3/4 pounds mushrooms
    trimmed and chopped
  • 4 clove(s) garlic
    large, minced
  • 1 can(s) beans, Great Northern
    (15-ounce), drained and rinsed
  • 1 1/4 pounds turkey, lean ground
  • 2 large egg(s)
  • 1/2 cup(s) parsley, fresh
    chopped
  • 4 teaspoon Worcestershire sauce
    divided
  • 2 teaspoon mustard, Dijon
    plus extra for serving

Instructions

  • 1

    MAKE-AHEAD: Cooked meatloaf freezes well for up to 3 months. Cut it into individual portions before freezing and thaw in the microwave when ready to eat.

  • 2

    Heat the oven to 375ºF. Lightly coat an 8" by 4" by 2 1⁄2" metal or glass loaf pan with cooking spray.

  • 3

    In a large skillet, heat oil over medium-high heat. Add onion, thyme, cayenne, paprika, salt, and pepper. Reduce heat to medium-low and cook, stirring occasionally, 5 minutes.

  • 4

    Add mushrooms and garlic; cook, stirring occasionally, until onion is softened and mushrooms are incorporated, about 5 minutes longer. Add beans and stir to combine. Transfer mixture to a bowl and let cool, about 5 minutes.

  • 5

    In a large bowl, combine cooled bean mixture, turkey, eggs, parsley, and 2 teaspoons of the Worcestershire sauce. Mix well with wet hands to combine. Form into a loaf and place into the prepared pan.

  • 6

    Stir together mustard and remaining 2 teaspoons Worcestershire sauce and set aside.

  • 7

    Bake meatloaf on the middle rack of the oven for 50 minutes. Remove from the oven and brush with the reserved Worcestershire mixture. Return to the oven and continue baking 10 to 15 minutes longer, or until a thermometer inserted into meatloaf registers 165°F. Let meatloaf stand 5 minutes before serving. Serve with additional Dijon mustard.

Nutritional Information Amount Per Serving
  • Calories205
  • Total Fat5g
  • Saturated Fat1g
  • Sodium549mg
  • Carbohydrates15g
  • Dietary Fiber4g
  • Protein30g
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