Turkey Meatloaf 

Italiano 

This is truly a delicious meatloaf flavor filled and moist

Yield: 2 Meatloafs

Each loaf serving 4 to 5 people

Ingredients 

2 tablespoons olive oil

8 ounces mushrooms, finely chopped

1 large Vidalia onion, chopped

2 cloves garlic, minced

Pinch red pepper flakes

1/4 cup White Wine

1 tablespoon Worcestershire sauce

1 egg lightly beaten

1/2 to 1 cup Italian seasoned bread crumbs

6 ounces of Gorgonzola Cheese

2 pounds ground Turkey

1 1/2 cups of your favorite tomato sauce

12 slices of Turkey Bacon

Kosher salt and freshly ground pepper

Directions:

-Preheat oven to 350 degrees F

-Heat olive oil in a large saute pan over medium-high heat. Add mushrooms, onions, and garlic. Saute until mushrooms are browned, about 5 to 6 minutes

-Stir in red pepper flakes and saute for 1 minute more. Add white wine and Worcestershire sauce and simmer for about 4 minutes- take off heat and transfer to a large bowl to cool.

-Add the egg, breadcrumbs and Gorgonzola cheese to the cooled mushrooms mixture,-  add the ground turkey and incorporate all the ingredients with your hands. Divide the mixture in half, and on a aluminum lined baking sheet, form to loafs. Spoon the tomato sauce equally over the two loafs and than in a Cris-cross design top with the turkey bacon stripes as show in the below picture.

-Bake the loafs in the middle of the oven for 1 hour and 15 minutes- let rest before serving.

 

Chef's note: You can halve this recipe and make only one loaf.

 If you can't find a Vidalia onion (grown in Texas and Georgia- sweet as an apple they say) a large Spanish onion will worked also.

You can also us mozzarella cheese (8 ounces) instead of the Gorgonzola. 

Enjoy, Chef Ed