What’s for Dinner?
Turkey Walnut Mushroom Meatloaf
A new twist on an American classic
-Rosemary Mark, for the California Walnut Board
Moist, lean meatloaf that goes great with baked potatoes and a salad. Also makes delicious meatloaf sandwiches!
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.