Comfort Food – Mushroom Turkey Meatloaf with Cinnamon Maple Acorn Squash

By on September 29, 2012 | 1 Comment

One of my favorite comfort food dinners is meatloaf. Since Jeremy doesn’t eat red meat I’ve switched over to using ground turkey for my meatloaf instead of beef. Initially resistant, (turkey doesn’t quite have the flavor or moistness of ground beef) I’ve come to discover that being creative about what you add to the meat turned my resistance around and now we get the benefit of great flavor, and much less fat than traditional meatloaf.¬†Meatloaf is one of those recipes that can be varied based on what you’re in the mood for and what you have on hand in your refrigerator.¬† I had a box of beautiful Baby Bella mushrooms on hand so I decided to make caramelized onion and mushroom the star of this dish. Here’s what I did:

Ingredients:

Yield – enough for 2 with leftovers
First, the basic ingredients I use in all meatloaf:
1 lb. of ground meat (I use turkey, but you can use any meat or combination you want)
1 egg
1/2 cup of ketchup (or barbeque sauce)
1/2 cup matzoh meal or breadcrumbs
Fresh chopped parsley
Salt and Pepper

The variable Ingredients:

6 oz of rough chopped mushrooms (you can use any kind, or a combination of mushrooms)
1 large onion, chopped

Other ingredients/flavors I’ve used alone or in combination to make meatloaf:
chopped green peppers, or green chili peppers
Chopped celery
Worcestershire Sauce
Parmesan Cheese

Directions:

Heat 2 tablespoons olive oil in a pan and caramelize the onions and mushrooms. When they are done take them off the heat and bring to room temperature. In a large bowl combine the meat and the rest of the “basic” ingredients. Add the mushrooms and onions – don’t over mix as it makes the meatloaf tough. Form the meat mixture into a loaf pan. You can optionally top the meat it with ketchup, or barbeque sauce. Bake at 400 degrees about 40 -45 minutes.

Cinnamon Maple Acorn Squash

You can do this with any variety of winter squash. Heat the oven to 350 degrees. Wash, half and scoop out the seeds of the squash. Oil the bottom of a cookie sheet and place the squash cut side down on the sheet. Bake until fork tender. Take the squash out of the oven, turn right side up. Put some butter, cinnamon and maple syrup into the squash cavity and put back into the oven for a few minutes to melt.

Love,
Helaine

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  1. This really is the single best food site I’ve ever seen. Truly. Every single dish is mouthwatering. Keep ‘em coming!

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