Best 6 Turkey Meatloaf With Mushrooms White Beans Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a culinary adventure with our tantalizing Turkey Meatloaf with Mushrooms and White Beans, a delectable dish that marries the hearty flavors of ground turkey, earthy mushrooms, and creamy white beans. This recipe promises a symphony of textures and flavors, sure to delight your taste buds. Additionally, discover a collection of equally enticing recipes featured in this article, including a flavorful Turkey and Bean Burrito Bowl bursting with fresh ingredients, a comforting Turkey and Sweet Potato Chili that exudes warmth and spice, and a zesty Turkey Taco Stuffed Sweet Potato that combines the best of Mexican flavors. Get ready to embark on a culinary journey that will leave you craving more!

Let's cook with our recipes!

UNBELIEVABLY MOIST TURKEY MEATLOAF



Unbelievably Moist Turkey Meatloaf image

Our turkey meatloaf is full of flavor, moist in the middle, and has become a reader favorite! You would never guess this meatloaf is packed with mushrooms, but that's what makes it so darn delicious. Lots of finely chopped mushrooms add flavor and moisture, often missing from the typical turkey meatloaf. When choosing which mushrooms to add, white button mushrooms will work perfectly fine. For more flavor, try one or a combination of brown cremini, portobello, or shiitake mushrooms. The mushrooms need to be very finely chopped. You can do this by hand or use a food processor.

Provided by Adam and Joanne Gallagher

Categories     Dinner

Time 1h30m

Yield Makes 6 Servings

Number Of Ingredients 12

8 ounces mushrooms, trimmed and very finely chopped
1 medium onion, peeled and finely chopped
2 garlic cloves, peeled and minced
1 tablespoon oil
3/4 teaspoon fine sea salt
1/2 teaspoon ground black pepper
1 tablespoon Worcestershire sauce
7 tablespoons ketchup, divided, try our homemade ketchup
1 cup (60 grams) panko bread crumbs or use homemade bread crumbs
1/3 cup (80 ml) milk
2 large eggs, lightly beaten
1 ¼ pound ground turkey (92% lean)

Steps:

  • Heat oven to 400° Fahrenheit. Lightly oil a rimmed baking sheet (or use a 9-inch by 13-inch baking pan) lined with aluminum foil.
  • Heat oil in a large skillet over medium-low heat. Add the onion and cook, stirring occasionally, until softened; about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the mushrooms, a 1/2-teaspoon of salt, and a 1/4-teaspoon of pepper. Cook until the mushrooms give off their liquid and it boils away; about 10 minutes.
  • Transfer the onions and mushrooms to a large bowl, and then stir in the Worcestershire sauce and three tablespoons of the ketchup. Set aside to cool for 5 minutes.
  • Meanwhile, combine the breadcrumbs and milk in a small bowl. Stir the breadcrumb mixture and the eggs into the mushrooms and onions. Using a fork or your hands, gently mix in the turkey, a 1/4-teaspoon of salt, and a 1/4 teaspoon of pepper. The mixture will be very wet.
  • Form the meatloaf into a 9-inch by 5-inch oval in the middle of the prepared baking sheet. Spread the remaining four tablespoons of ketchup on top.
  • Bake the meatloaf until an instant-read thermometer inserted into the thickest part of the meatloaf registers 170 degrees F, about 50 minutes. Let stand 5 minutes before slicing.

Nutrition Facts : ServingSize 1 serving (6 total), Calories 308, Fat 13.4g, SaturatedFat 3.4g, Cholesterol 133.4mg, Sodium 734.5mg, Carbohydrate 23.5g, Sugar 8.3g, Fiber 1.6g, Protein 24.1g

TURKEY MEATLOAF WITH MUSHROOMS



Turkey Meatloaf with Mushrooms image

No ketchup and no eggs. Cream of mushroom soup adds moisture while holding this turkey meatloaf with mushrooms together. This is great with mashed garlic red potatoes.

Provided by WSILVA

Categories     Turkey Meatloaf

Time 1h15m

Yield 4

Number Of Ingredients 7

1 pound lean ground turkey
1 (10.5 ounce) can condensed cream of mushroom soup
⅔ cup Italian-style seasoned bread crumbs
8 medium button mushrooms, chopped
¼ cup minced onion
1 cube beef bouillon, crushed
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Mix together 1/2 of the condensed soup with bread crumbs, mushrooms, onion, and crushed bouillon cube. Add ground turkey and mix with your hands until thoroughly combined. Place mixture into a 8x4-inch loaf pan and pat to evenly fill the pan. Spread remaining condensed soup over on top of the loaf.
  • Bake at in the preheated oven until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 1 hour.

Nutrition Facts : Calories 320.4 calories, Carbohydrate 20.6 g, Cholesterol 84 mg, Fat 15 g, Fiber 1.2 g, Protein 26.5 g, SaturatedFat 3.5 g, Sodium 1064.2 mg

TURKEY MUSHROOM MEATLOAF



Turkey Mushroom Meatloaf image

This meatloaf is not only lower in fat than your traditional ground beef meat loaf, it is moist and delicious! This recipe will feed about 5-6 people. If you like spicy, add in about 1 teaspoon or more of dried chili flakes when frying the veggies.

Provided by Kittencalrecipezazz

Categories     Poultry

Time 1h15m

Yield 4-5 serving(s)

Number Of Ingredients 17

1 large onion, chopped
2 tablespoons fresh minced garlic
1 small green bell pepper, seeded and finely chopped
3 -6 tablespoons oil
1 carrot, peeled and diced (about 1/8-inch)
1 lb white button mushrooms, very finely chopped (can use less)
2 teaspoons seasoning salt (or use white salt seasoning salt is better)
1 teaspoon black pepper
1 tablespoon Worcestershire sauce
1/4 cup finely chopped fresh parsley
1/4 cup chili sauce or 1/4 cup ketchup
1/4 cup grated parmesan cheese (can use more or less)
1 1/4 cups fresh breadcrumbs
1/3 cup full-fat milk (or use half and half)
2 eggs, slighty beaten (if you are using extra large or jumbo eggs only use one egg)
1 1/2 lbs ground turkey (use a mixture of both white and dark meat)
1 cup chili sauce (or use 1 cup ketchup mixed with 2 tablespooons brown sugar)

Steps:

  • Set oven to 400 degrees.
  • Set oven rack to second-lowest position).
  • Grease a 9 x 5-inch loaf pan or 13 x 9-inch baking pan.
  • In a skillet cook the onion, garlic and green bell pepper in oil over medium heat for about 4 minutes.
  • Add in the diced carrot and cook another 3 minutes.
  • Add in the chopped mushrooms and cook stirring occasionally until the mushrooms release their liquid (about 15 minutes).
  • Stir in the Worcestershire sauce, parsley and about 1/4 cup chili sauce; mix to combine, then transfer to a large bowl.
  • In a small bowl mix together the fresh bread crumbs with the milk; let stand for 5 minutes, the stir in slightly beaten egg/s, mix then add to the veggies.
  • Add in the turkey and Parmesan cheese, salt and pepper; mix with clean hands to combine well (the mixture will be very moist!).
  • Form in an oval shape (about 9 x 5-inches) then place in a greased baking dish or a meatloaf pan if you have one.
  • Brush the meatloaf with 1/4 cup with chili sauce.
  • Bake for about 50-60 minutes, or until a meat thermometer registers 170F (basting again with about 3/4 cup chili sauce or ketchup or more if desired the last 20 minutes of cooking).
  • Let meatloaf stand for about 10 minutes before slicing.

Nutrition Facts : Calories 704.2, Fat 31.8, SaturatedFat 8.1, Cholesterol 247.8, Sodium 1749.8, Carbohydrate 55.2, Fiber 9.3, Sugar 17.5, Protein 47.1

HEALTHY MEATLOAF



Healthy Meatloaf image

Welcome your family in from the cold with this moist and delicious meat loaf with wonderful southwestern taco flavor. This is down-home comfort food at its healthy best! -Mary Relyea, Canastota, New York

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 8 servings.

Number Of Ingredients 14

1 large onion, chopped
1 large sweet red pepper, chopped
3 garlic cloves, minced
1 tablespoon olive oil
1 cup dry bread crumbs
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1 can (14-1/2 ounces) diced tomatoes with mild green chiles, divided
1/3 cup plain yogurt
1 large egg, lightly beaten
2 pounds lean ground beef (90% lean)

Steps:

  • In a large nonstick skillet, saute the onion, red pepper and garlic in oil until tender. Transfer to a large bowl. Stir in the bread crumbs, chili powder, salt, oregano, cumin, pepper, 2/3 cup diced tomatoes with green chilies, yogurt and egg. Crumble beef over mixture and mix well., Shape into a loaf and place in an 11x7-in. baking dish coated with cooking spray. Spoon the remaining diced tomatoes over top. Bake, uncovered, at 350° for 55-60 minutes or until no pink remains and a thermometer reads 160°. Drain if necessary; let stand for 15 minutes before slicing.

Nutrition Facts : Calories 296 calories, Fat 13g fat (5g saturated fat), Cholesterol 98mg cholesterol, Sodium 672mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges

TURKEY MEATLOAF



Turkey Meatloaf image

Categories     Milk/Cream     Egg     Garlic     Mushroom     turkey     Bake     Sauté     Spice     Fall     Healthy     Gourmet

Number Of Ingredients 18

1 1/2 cups finely chopped onion
1 tablespoon minced garlic
1 teaspoon olive oil
1 medium carrot, cut into 1/8-inch dice
3/4 pound cremini mushrooms, trimmed and very finely chopped in a food processor
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 teaspoons Worcestershire sauce
1/3 cup finely chopped fresh parsley
1/4 cup plus 1 tablespoon ketchup
1 cup fine fresh bread crumbs (from 2 slices firm white sandwich bread)
1/3 cup 1% milk
1 whole large egg, lightly beaten
1 large egg white, lightly beaten
1 1/4 pound ground turkey (mix of dark and light meat)
Accompaniment:roasted red pepper tomato sauce or ketchup
Special Equipment
a meat thermometer or an instant-read thermometer

Steps:

  • Preheat oven to 400°F.
  • Cook onion and garlic in oil in a 12-inch nonstick skillet over moderate heat, stirring, until onion is softened, about 2 minutes. Add carrot and cook, stirring, until softened, about 3 minutes. Add mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until liquid mushrooms give off is evaporated and they are very tender, 10 to 15 minutes. Stir in Worcestershire sauce, parsley, and 3 tablespoons ketchup, then transfer vegetables to a large bowl and cool.
  • Stir together bread crumbs and milk in a small bowl and let stand 5 minutes. Stir in egg and egg white, then add to vegetables. Add turkey and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to vegetable mixture and mix well with your hands. (Mixture will be very moist.)
  • Form into a 9- by 5-inch oval loaf in a lightly oiled 13- by 9- by 2-inch metal baking pan and brush meatloaf evenly with remaining 2 tablespoons ketchup. Bake in middle of oven until thermometer inserted into meatloaf registers 170°F, 50 to 55 minutes.
  • Let meatloaf stand 5 minutes before serving.

TURKEY MEATLOAF WITH FONTINA AND MUSHROOMS



Turkey Meatloaf with Fontina and Mushrooms image

Seared mushrooms, sautéed leeks, and garlic add layers of flavor to this turkey meatloaf recipe. It's a healthier-but just as flavorful-version of the all-American classic.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes     Ground Turkey Recipes

Time 1h15m

Number Of Ingredients 10

2 tablespoons vegetable oil
1/2 pound cremini mushrooms, sliced
Coarse salt and ground pepper
2 small leeks, white and light-green parts only, thinly sliced, washed, and dried thoroughly
2 garlic cloves, minced
1 cup shredded Fontina cheese (4 ounces)
1 slice day-old bread, cubed
1 large egg
1 tablespoon finely chopped fresh sage leaves
1 1/2 pounds ground turkey (93 percent lean)

Steps:

  • Preheat oven to 350 degrees. In a large skillet, heat 1 tablespoon oil over medium-high. Working in batches, cook mushrooms, stirring once or twice, until deep golden brown, about 5 minutes per batch. Season with salt and pepper; transfer to a large mixing bowl.
  • Return skillet to medium and add 1 tablespoon oil. Add leeks and garlic and cook, stirring occasionally, until soft, about 4 minutes; season with salt and pepper. Add to bowl with mushrooms and let cool.
  • Add Fontina, bread, egg, and sage to bowl and mix until thoroughly combined. Mix in turkey, 3/4 teaspoon salt, and 1/4 teaspoon pepper. On a parchment-lined rimmed baking sheet, use your hands to form turkey mixture into a 10-inch loaf. Bake until cooked through, about 45 minutes. Let rest 10 minutes before serving.

Nutrition Facts : Calories 320 g, Fat 18 g, Fiber 1 g, Protein 31 g

Tips:

  • Choose lean ground turkey. This will help keep the meatloaf moist and flavorful.
  • Use a variety of vegetables. This will add flavor, texture, and nutrients to the meatloaf.
  • Don't overmix the meatloaf mixture. Overmixing can make the meatloaf tough.
  • Bake the meatloaf in a loaf pan. This will help it hold its shape.
  • Let the meatloaf rest before slicing. This will help the juices redistribute throughout the meatloaf.

Conclusion:

Turkey meatloaf with mushrooms and white beans is a delicious and healthy dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. With its lean protein, vegetables, and whole grains, this meatloaf is a nutritious and satisfying option for the whole family.

Related Topics