This is a pretty low-fat take on traditional meatloaf with a lot more flavor! My husband LOVED it – as will any swiss cheese lover! I used baby bellas but you could experiment with different types of mushrooms and different types of cheese. My favorite is gouda so I’m thinking of using that next time. Serve with brown rice, salad, and any extra mushrooms you may have. This recipe makes enough for about 4 generous servings.
- Canola or olive oil
- 2 – 2.5 pounds ground turkey
- Pint baby portabella mushrooms, sliced
- One small white onion
- 2-3 cloves minced garlic (you could also use 1/2 tbsp. minced garlic from the jar)
- 1 cup shredded or chopped swiss cheese
- 1 slice day-old bread, cubed
- 1 large egg
- Chopped parsley or dried Italian seasoning to taste
Preheat oven to 350
Heat oil in skillet and cook washed mushrooms and chopped onion with ground pepper about 5 minutes, until tender but not completely cooked. If using fresh garlic, add during last minute, set aside.
Meanwhile, in large mixing bowl combine bread, cheese, egg, garlic (if not using fresh), and parsley or about a tbsp. of dried Italian seasoning. Add mushroom mix. Mix in turkey, salt & pepper. Line a rimmed baking sheet (loaf will “juice” during cooking) with parchment or spray with Pam, and use your hands to form turkey mixture into a 10-inch loaf.
Bake for about 45 minutes to an hour until cooked through, and let rest 10 minutes before serving.