YOUR SOLIN GENERATED RECIPE
Herb-Seasoned Turkey Meatloaf with Mushroom Gravy
Enjoy a hearty yet light twist on classic meatloaf. This turkey meatloaf is enriched with aromatic herbs and gently bound with whole-wheat breadcrumbs and egg, then topped with a savory mushroom gravy that perfectly complements its moist, tender texture. A comforting meal that’s both nutritious and delicious.
INGREDIENTS
4 oz Ground Turkey (93% lean)
1 Large Egg
1/4 cup Whole-Wheat Breadcrumbs
1 cup Sliced White Button Mushrooms
1/2 cup Low-Sodium Chicken Broth
1/4 small Onion (chopped)
1 tbsp Fresh Parsley
1 tsp Dried Thyme and Rosemary
Salt and Pepper to taste
PREPARATION
Preheat the oven to 375°F.
In a mixing bowl, combine the ground turkey, egg, whole-wheat breadcrumbs, chopped onion, half of the fresh parsley, dried thyme, rosemary, salt, and pepper. Mix gently until just combined.
Shape the mixture into a compact loaf and place it on a lightly greased baking tray or in a small loaf pan.
Bake the meatloaf in the preheated oven for about 25-30 minutes, or until the internal temperature reaches 165°F.
Meanwhile, to prepare the mushroom gravy, sauté the sliced mushrooms in a skillet over medium heat until they begin to soften, about 3-4 minutes.
Add the low-sodium chicken broth and a pinch of salt and pepper to the mushrooms. Let the mixture simmer for about 5 minutes until slightly reduced and thickened.
Once the meatloaf is cooked, slice it and top with the warm mushroom gravy. Garnish with the remaining fresh parsley.
Serve immediately and enjoy a comforting dish that's both protein-packed and within your calorie goals.