Buy ground turkey or grind your Thanksgiving leftovers to make this turkey-walnut-mushroom loaf. And don’t forget the salsa.
Turkey Walnut Mushroom Meatloaf
Servings
8 Servings
Ingredients
- 1 1/4 pounds lean ground turkey
- 1 1/2 cups finely chopped mushrooms button, crimini, shiitake or combination
- 1 cup soft bread crumbs about 2 slices firm bread, crumbled
- 3/4 cup finely chopped California walnuts
- 1/2 cup finely chopped carrot 1 medium
- 1/4 cup finely chopped onion
- 2 tablespoons soy sauce
- 2 teaspoons chopped fresh rosemary or 3/4 teaspoon dried
- 1/4 teaspoon ground black pepper
- 1/2 cup mango peach or regular salsa
Instructions
- Preheat oven to 375°F.
- In a large bowl, use a spoon or your hands to combine all ingredients except salsa. Mix well until mixture holds together.
- Shape into a loaf about 8×5 inches and place in a 9×9 or 9×13 inch baking pan.
- Bake uncovered 30 minutes.
- Pour salsa on top and continue baking 10-15 minutes longer or until meatloaf releases some juices and internal temperature reaches 165°F. Let stand 5 minutes before slicing.
- Source: California Walnut Board
Can the breadcrumbs be substituted with Panko crumbs?
Yes, I say always to that question.
Very moist and flavorful, not always the case with turkey meatloaf! I usually find it bland and boring! Not so with this recipe!
I would just leave them out.
This looks good but what if anything can I use instead of nuts. Or is this another recipe that I have to skip over.