YOUR SOLIN GENERATED RECIPE
Herb-Seasoned Turkey Meatloaf with Mushroom Gravy
Savor this comforting, savory turkey meatloaf infused with fresh herbs and accented by a hearty mushroom gravy. The lean turkey is perfectly blended with whole wheat breadcrumbs, egg, and aromatic veggies, then baked to a tender finish. The earthy mushroom gravy, lightly enriched with olive oil, completes the dish, making it a balanced, satisfying meal that's both delicious and aligned with your health goals.
INGREDIENTS
9 oz Lean Ground Turkey (99% lean)
1 Whole Egg
2 Egg Whites (approx. from 2 large egg whites)
1/3 cup Whole Wheat Breadcrumbs
1/2 small Onion, chopped
1 Clove Garlic, minced
2 Tbsp Fresh Herbs (Parsley and Thyme), chopped
1 cup Button Mushrooms, sliced
1/2 cup Low Sodium Chicken Broth
2 tsp Olive Oil (divided)
Salt and Pepper to taste
PREPARATION
Preheat your oven to 375°F. In a large bowl, combine the lean ground turkey, whole egg, egg whites, whole wheat breadcrumbs, chopped onion, minced garlic, and fresh herbs. Season generously with salt and pepper.
Mix the ingredients until just combined, being careful not to overwork the mixture, which can make the meatloaf dense.
Shape the mixture into a compact loaf and place it in a lightly greased baking dish.
Bake in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F.
While the meatloaf bakes, prepare the mushroom gravy. In a skillet over medium heat, add 1 tsp of olive oil and sauté the sliced mushrooms until they begin to soften, about 4-5 minutes.
Add the low sodium chicken broth to the mushrooms and allow the mixture to simmer for another 3 minutes. Season with a pinch of salt and pepper.
Once the meatloaf is cooked, remove it from the oven and let it rest for 5 minutes. Slice and serve with a drizzle of the warm mushroom gravy and an extra 1 tsp of olive oil over the top for added flavor and calories.
Enjoy your hearty, balanced meal that perfectly aligns with your nutritional goals.