Turkey Meatloaf with Crimini Mushrooms and Red Wine Gravy

Confession: I don't like ketchup, never have, never will. It's not logical... I like tomatoes, tomato sauce, tomato paste, just have a aversion to ketchup. If you are looking for a traditional meatloaf recipe with a ketchup glaze, this recipe is not for you. If you want something different, more savory and elevated beyond diner food, stick around and read on :)

Turkey Meatloaf

1 Pound ground turkey
1 Large egg
1 Package Lipton Beefy Onion soup mix
1 Tablespoon tomato paste
2 Tablespoons of Worcestershire sauce
1 Tablespoon A1 Steak sauce
1/4 Cup + 2 Tablespoons chopped fresh Italian parsley
1/3 Cup Ricotta cheese
1/3 Cup plain bread crumbs
1 Cup yellow onion, diced small
2 Cloves garlic, crushed
1 Pint of Crimini mushrooms, sliced with stems
Kosher Salt
Ground Pepper
Olive oil
Cooking Spray


Heat oven to 350 degrees. Line a cookie sheet with foil and coat with cooking spray. In a bowl add the turkey, egg, soup mix, tomato paste, Worcestershire sauce, 1/4 cup parsley, Ricotta cheese, bread crumbs and yellow onion ( I like the texture you get from a raw onion, but if that's not for your saute them first). Using clean hands, hand mix the turkey mixture to evenly incorporate and distribute all the ingredients, but do not over work. Make a  2 1/2 inch tall rectangular loaf on the prepared cookie sheet.  In a bowl add the sliced mushrooms, fresh garlic, the remaining 2 tablespoons of parsley, a generous pinch of salt, fresh ground pepper and drizzle with enough  olive oil to coat the mushrooms (mushrooms should be glistening) and stir. Place mushroom slices in 3 long rows on top of the meatloaf.  (see image). Finish by sprinkling on a pinch of salt. Bake for 45 minutes and allow to rest for 10 minutes before slicing, While the meatloaf is baking, make the Red Wine gravy.

Red Wine Gravy

4 Tablespoons of unsalted butter
2 Tablespoons of shallots, diced small
1 1/2 Teaspoons thyme, chopped
2 Tablespoons of flour
1 1/2 Cup dry red wine
1 1/2 Cup beef broth
1 Tablespoon dark brown sugar
1 Tablespoon tomato paste
Salt and Pepper

Heat 1 tablespoon of butter in a sauce pan and add flour. When flour is incorporated add shallots and thyme; sauté 3 minutes or until tender. Add wine, brown sugar and broth and bring to a boil, then reduce to simmer. Cook until wine mixture is reduced by half (about 20 minutes). When done, sauce should be thick enough to coat the back of a spoon. Stir in tomato paste and add remaining butter to finish the sauce and serve. Sauce can be made a day ahead.

Slice meatloaf and serve with gravy. I love to serve this dish with mashed potatoes and maple, lemon and cayenne glazed carrots. http://www.foodieworthy.com/2015/03/maple-cayenne-and-citrus-glazed-carrots.html