Turkey Meatloaf with Portobello Mushrooms

Mastering the Art of Fall Comfort Food: A Twist on Classic Meatloaf

Meatloaf. An American fall staple comfort food. I am creating a twist to a time-tell classic with this recipe. Instead of ground beef, I am using ground turkey and ground chicken. Instead of the traditional mashed potatoes, I suggest pairing the meatloaf with roasted radishes. The roasted radishes taste just like roasted red-skin potatoes. They are so good! They were featured on the cooking show Fireside Chat - What’s Cooking? with Dr. Koch not too long ago, and you can also find the recipe here.  

Why Mushrooms Are the Secret Ingredient in This Meatloaf

In all of my meatloaf or meatballs, I add mushrooms. Mushrooms add moisture and flavor. Since turkey and chicken are both very lean meats, mushrooms are a must to combat dryness. I chose portobellos for this task. I can use the stems for the loaf and the caps as a side to the meatloaf. I’m also using the Smoke ‘N Sanity seasonings in the meatloaf. They are great seasoning alternatives for those who want the flavor of common trigger foods, such as garlic or onion, without the actual garlic or onion.

The Secret to Fresh “Garlic” Flavor: A Homemade Substitute

My fresh “garlic” substitute is also appearing in this recipe. The celery and fennel blend has become my go-to when garlic is called for. I am going to add that recipe to my profile. It's in a lot of my recipes!

Fresh “Garlic” Substitute:

• 1 cup olive oil
• one bunch of celery
• one tablespoon fennel seeds

Chop the celery into small pieces, using the leaves too. Add the celery, fennel, and olive oil in a large saute pan on medium heat. Turn the heat down. We are looking to soften the celery, not saute it. Once the celery is soft, turn off the heat and let it steep for ½ hour. Then, puree the “garlic” until smooth in a food processor. Store for up to one week in the refrigerator, or freeze it. Portion the mix into one tablespoon measurements into an ice cube tray, and freeze. So when you need a little fresh garlic substitute, pop one out.

Customizing Your Meatloaf: Ingredient Swaps and Variations

This meatloaf recipe is new and freshly written for the foodguides community. I hope it brings your home and family warmth during the crisp fall season. As always, you can change it up depending on your dietary and taste preferences. Use ground beef instead of ground turkey/chicken. You could even use ground pork, which I think would be really tasty! Instead of the roasted radishes, pair it with the maple bacon brussel sprouts, adding a slight maple drizzle to the top of the meatloaf. The possibilities are endless when it comes to cooking.  

[[ recipeID=recipe-8lnoo1nvf, title=Turkey Meatloaf with Portobello Mushrooms ]]

• Article Comments

• Related Products

Low FODMAP Essence of Garlic Salt (4oz Shaker)

Low-FODMAP

IBS

Low FODMAP Italian Seasoning (6 oz)

Low-FODMAP

Acid Reflux

GERD

IBS

Gluten Free Original Panko Breadcrumbs (2 Pack, 7 oz)

Low-FODMAP

Acid Reflux

GERD

IBS