Recipe: Turkey Walnut Mushroom Meatloaf

California Walnut Board puts a new twist on an American classic dish; we're talking about turkey walnut mushroom meatlof!

What’s for Dinner?

Turkey Walnut Mushroom Meatloaf

A new twist on an American classic

-Rosemary Mark, for the California Walnut Board

Serves 6

Moist, lean meatloaf that goes great with baked potatoes and a salad. Also makes delicious meatloaf sandwiches!

turkey walnut mushroom meatloafIngredients:

1 14 pounds lean ground turkey
1 1/2 cups finely chopped mushrooms (button, crimini, shiitake or combination)
1 cup soft bread crumbs (about 2 slices firm bread, crumbled)
3/4 cup finely chopped California Walnuts
1/2 cup finely chopped carrot (1 medium)
1/4 cup finely chopped onion
2 tablespoons soy sauce
2 teaspoons chopped fresh rosemary (or 3/4 teaspoon dried)
1/4 teaspoon ground black pepper
1/2 cup mango, peach or regular salsa


1. Preheat oven to 375°F.

2. In a large bowl, use a spoon or your hands to combine all ingredients except salsa. Mix well until mixture holds together. Shape into a loaf about 8×5-inches and place in a 9×9 or 9×13-inch baking pan.

3. Bake uncovered 30 minutes. Pour salsa on top and continue baking 10-15 minutes longer or until meatloaf releases some juices and internal temperature reaches 165°F. Let stand 5 minutes before slicing.

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