Sunday, November 13, 2016

Mini Turkey Meatloaves with Wild Mushroom Sour Cream Sauce


In our household, we LOVE meatloaf and mushrooms so this recipe has quickly become one of our favorites. It tastes very similar to a stroganoff, but the sauce has a richer flavor thanks to the wild mushrooms. Serve this meal with roasted veggies and crusty bread to soak up all that yumminess!


1. Preheat oven to 350. Coat a muffin tin with cooking spray.
2. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion, carrot and celery and cook until softened, 3-5 minutes. Season with salt and pepper and allow to cool slightly.


3. Place the ground turkey in a large mixing bowl along with the remaining meatloaf ingredients and the cooked veggies. Combine until well mixed, then transfer to the 12 muffin cups. Bake for 30 minutes.



4. Meanwhile, melt the butter and olive oil for the sauce (in the same pan you used for the veggies) over medium-high heat. Add the shallot and garlic and cook for 1 minute. Add the mushrooms and cook until slightly golden brown, about 5 minutes. Add the wine and cook until reduced by half. Add the chicken broth, sour cream, cream cheese and salt and pepper (to taste). Cover and keep warm.





5. Transfer the meatloaves to a serving platter and top with mushroom sauce. Garnish with chopped parsley and serve.



Mini Turkey Meatloaves with Wild Mushroom Sour Cream Sauce
Serves 6

All you need:
1 tablespoon olive oil
1 small red onion, diced
1 carrot, diced
1 celery stalk, diced
2 pounds 93% lean ground turkey
1/2 teaspoon dried thyme
1/2 cup seasoned breadcrumbs
1 egg, beaten
1 teaspoon Worcestershire sauce
1 tablespoon chopped parsley, plus more for garnish

Sauce
2 tablespoons unsalted butter
2 tablespoons olive oil
1 shallot, minced
3 garlic cloves, minced
12 ounces wild mushrooms (like shittake, oyster, cremini)
1/2 cup dry white wine
1 cup chicken broth
3 tablespoons sour cream
2 tablespoons plain cream cheese
Salt and pepper, to taste

All you do:
1. Preheat oven to 350. Coat a muffin tin with cooking spray.
2. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion, carrot and celery and cook until softened, 3-5 minutes. Season with salt and pepper and allow to cool slightly.
3. Place the ground turkey in a large mixing bowl along with the remaining meatloaf ingredients and the cooked veggies. Combine until well mixed, then transfer to the 12 muffin cups. Bake for 30 minutes.
4. Meanwhile, melt the butter and olive oil for the sauce (in the same pan you used for the veggies) over medium-high heat. Add the shallot and garlic and cook for 1 minute. Add the mushrooms and cook until slightly golden brown, about 5 minutes. Add the wine and cook until reduced by half. Add the chicken broth, sour cream, cream cheese and salt and pepper (to taste). Cover and keep warm.
5. Transfer the meatloaves to a serving platter and top with mushroom sauce. Garnish with chopped parsley and serve.

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