Herb-Crusted Turkey Meatloaf with Mushroom Gravy

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Turkey Meatloaf with Mushroom Gravy

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Turkey Meatloaf with Mushroom Gravy

Savor a comforting twist on traditional meatloaf with lean turkey elevated by a crisp herb crust and a savory, earthy mushroom gravy. Each bite offers a delightful balance of tender meat, aromatic herbs, and rich, umami-packed gravy that warms both the heart and the palate.

Try 7 days free, then $12.99 / mo.

NUTRITION

419kcal
Protein
41g
Fat
18.0g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Turkey

1 Large Egg

1/4 cup Rolled Oats

1/2 medium Onion

1 clove Garlic

1/2 tsp Dried Thyme

1/2 tsp Dried Rosemary

Salt & Black Pepper to taste

1 cup Sliced White Mushrooms

1/2 cup Low-Sodium Chicken Broth

1 tbsp Whole Wheat Flour

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 375°F. Line a baking pan with parchment paper.

  • 2

    In a bowl, combine the lean ground turkey, beaten egg, rolled oats, finely chopped half onion, minced garlic, dried thyme, dried rosemary, salt, and pepper. Mix until just incorporated to avoid overworking the meat.

  • 3

    Shape the mixture into a compact loaf and place it on the prepared baking pan. Bake the meatloaf for 25-30 minutes or until it reaches an internal temperature of 165°F.

  • 4

    Meanwhile, prepare the mushroom gravy. In a skillet over medium heat, sauté sliced mushrooms (you can use the leftover chopped half onion if desired) until they begin to brown, about 5 minutes.

  • 5

    Sprinkle the whole wheat flour over the mushrooms and stir to coat, cooking for an additional minute to remove the raw flour taste.

  • 6

    Gradually add the low-sodium chicken broth, stirring constantly until the mixture thickens into a gravy, about 3-4 minutes. Adjust seasoning with salt and pepper as needed.

  • 7

    Once the meatloaf is fully cooked, remove it from the oven and let it rest for 5 minutes. Slice and serve with a generous ladle of the warm mushroom gravy on top.

Herb-Crusted Turkey Meatloaf with Mushroom Gravy

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Turkey Meatloaf with Mushroom Gravy

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Turkey Meatloaf with Mushroom Gravy

Savor a comforting twist on traditional meatloaf with lean turkey elevated by a crisp herb crust and a savory, earthy mushroom gravy. Each bite offers a delightful balance of tender meat, aromatic herbs, and rich, umami-packed gravy that warms both the heart and the palate.

NUTRITION

419kcal
Protein
41g
Fat
18.0g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Turkey

1 Large Egg

1/4 cup Rolled Oats

1/2 medium Onion

1 clove Garlic

1/2 tsp Dried Thyme

1/2 tsp Dried Rosemary

Salt & Black Pepper to taste

1 cup Sliced White Mushrooms

1/2 cup Low-Sodium Chicken Broth

1 tbsp Whole Wheat Flour

PREPARATION

  • 1

    Preheat your oven to 375°F. Line a baking pan with parchment paper.

  • 2

    In a bowl, combine the lean ground turkey, beaten egg, rolled oats, finely chopped half onion, minced garlic, dried thyme, dried rosemary, salt, and pepper. Mix until just incorporated to avoid overworking the meat.

  • 3

    Shape the mixture into a compact loaf and place it on the prepared baking pan. Bake the meatloaf for 25-30 minutes or until it reaches an internal temperature of 165°F.

  • 4

    Meanwhile, prepare the mushroom gravy. In a skillet over medium heat, sauté sliced mushrooms (you can use the leftover chopped half onion if desired) until they begin to brown, about 5 minutes.

  • 5

    Sprinkle the whole wheat flour over the mushrooms and stir to coat, cooking for an additional minute to remove the raw flour taste.

  • 6

    Gradually add the low-sodium chicken broth, stirring constantly until the mixture thickens into a gravy, about 3-4 minutes. Adjust seasoning with salt and pepper as needed.

  • 7

    Once the meatloaf is fully cooked, remove it from the oven and let it rest for 5 minutes. Slice and serve with a generous ladle of the warm mushroom gravy on top.