Turkey Mushroom Meatloaf

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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Yellow Onion(150g)
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  Mushrooms, White, Sliced(112g)
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  ¾ Tsp Salt (Divided, $0.03)
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  2% Milk(80g)
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  Egg, Whole, Large
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  Ketchup(75g)
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  Worcestershire Sauce(15g)

  Lea & Perrins is the standard. A little goes a long way.

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  Ground Turkey, 99% Lean(454g)
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  Bread Crumbs, Panko, Dry(240g)

  Plain dry bread crumbs. Panko works too but is lighter per cup.

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  Garlic powder(1g)
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  ¼ tsp freshly cracked black pepper ($0.03)
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  BBQ Sauce(30g)

  Any BBQ sauce. Sweet Baby Ray's is a go-to. Check sugar content if cutting.

Instructions

1. 1Heat the olive oil in a medium skillet over medium heat. Add the sliced onion and mushrooms, cooking for 5–7 minutes until softened and lightly golden, stirring occasionally.
2. 2While the vegetables cook, whisk together the milk, eggs, ketchup, and Worcestershire sauce in a small bowl until combined.
3. 3In a large bowl, combine the cooked onions and mushrooms, ground turkey, panko breadcrumbs, garlic powder, and seasonings. Pour the wet mixture over the turkey and mix gently with your hands until just combined—do not overmix.
4. 4Shape the mixture into a loaf approximately 4 inches wide, 8 inches long, and 2 inches tall on a stovetop-safe skillet or baking sheet. Stir together the ketchup and BBQ sauce, then spread evenly over the top of the loaf.
5. 5Cover the skillet loosely with foil and cook over medium heat for 5–7 minutes until the bottom begins to set, then transfer to a preheated 400°F oven.
6. 6Bake uncovered for 40–45 minutes at 400°F until the internal temperature reaches 170°F when measured at the thickest point.
7. 7Allow the meatloaf to cool for 5–10 minutes, then slice into 6 equal portions.
8. 8Divide the sliced meatloaf evenly into 6 airtight containers while still warm. Refrigerate for up to 4 days, or freeze for up to 3 months.