I’m a beginner cook, but this recipe is one I’m really proud of. The mushrooms and ground turkey are a nice combination, and it’s a cool twist on regular meat loaf.
—TYLER SHERMAN WILLIAMSBURG, VA
PREP: 30 MIN. • COOK: 3 1/4 HOURS • MAKES: 6 SERVINGS
2 large eggs, lightly beaten
1 1/3 cups soft bread crumbs
1/2 pound large portobello mushrooms, stems removed, finely chopped
1 small onion, finely chopped
2 garlic cloves, minced
3/4 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 pound lean ground turkey
1/4 cup chili sauce
2 teaspoons stone-ground mustard
1/8 teaspoon cayenne pepper
1. Cut three 20x3-in. strips of heavy-duty foil; crisscross them so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a 3-qt. slow cooker. Coat strips with cooking spray.
2. In a large bowl, combine eggs, bread crumbs, mushrooms, onion, garlic, salt, thyme and pepper. Crumble the ground turkey over this mixture and mix well. Shape into a 7 1/2x4-in. loaf. Cook loaf immediately or wrap and freeze for up to 3 months.
3. Place meat loaf in the center of the strips. Cover and cook on low for 3-4 hours or until no pink remains and a thermometer reads 160°. Combine the chili sauce, mustard and cayenne; pour over meat. Cover and cook 15 minutes longer or until heated through. Using foil strips as handles, remove the meat loaf to a platter.
TO USE FROZEN MEAT LOAF Thaw in the refrigerator overnight. Unwrap and cook as directed.
PER SERVING 1 slice equals 194 cal., 8 g fat (2 g sat. fat), 130 mg chol., 648 mg sodium, 12 g carb., 1 g fiber, 17 g pro. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable.