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Categories:
shitake mushrooms onion dry red wine ground turkey breadcrumbs parsley tomato paste Worcestershire sauce soy sauce garlic thyme salt fresh ground pepper oregano egg gravy vegetable oil flour chicken broth
Viewed: 15 - Published at: 2 years agoIngredients
- 1 cup shitake mushrooms or 1 cup white mushroom, sliced
- 1 cup finely chopped onion
- 1/2 cup dry red wine, divided
- 1 lb ground turkey breast
- 2/3 panko breadcrumbs or 2/3 plain breadcrumbs
- 3 tablespoons chopped parsley
- 2 tablespoons tomato paste, divided
- 1 tablespoon Worcestershire sauce
- 1 tablespoon light soy sauce
- 1 tablespoon minced garlic
- 1/2 teaspoon thyme
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- 1/4 teaspoon oregano
- 1 large egg
- LITE GRAVY
- 1 tablespoon vegetable oil
- 2 tablespoons flour
- 1 cup chicken broth, defatted (To defat broth, freeze broth for 30 mins until fat solidifies)
Method
- Heat oven to 350 degrees.
- Place mushrooms, onions and 1/4 cup wine in medium nonstick skillet.
- Bring to a boil the reduce heat to medium-low, cover and cook for 10 minutes, stirring occasionally, until vegetables are tender.
- Meanwhile, combine ground turkey, breadcrumbs, parsley, 1 tbsp tomato paste, Worcestershire sauce, garlic, thyme, salt, pepper, oregano and egg in a large bowl.
- Stir in mushroom and onion mixture.
- Shape turkey mixture into a 8x5-inch loaf and place in a glass baking dish.
- Spread remaining 1 tbsp tomato paste over top of loaf; pour remaining 1/4 cup wine into baking dish around meatloaf.
- Cover tightly with foil and bake 45 minutes until cooked through.
- Make lite gravy: Heat oil in small saucepan over medium heat.
- Stir in flour until smooth.
- Gradually whisk chicken broth.
- Bring to a boil and boil for 3-5 minutes until thickened.
- Season with pepper.
- Slice meatloaf and serve with Oprah's classic potatoes.
