Turkey Mushroom Meatloaf

Name: Better Than Bouillon
Address: 333 Old Lindale Road, Rome, GA, 30161, USA
Telephone: +1-800-334-4468

The addition of mushrooms makes this turkey meatloaf extra-moist and juicy.

Recipe tags: turkey base, moderate difficulty, main, turkey, roast

2 Tbsp	olive oil
½ lb	mixed sliced mushrooms
1	clove garlic, minced
1 lb	ground turkey
½ cup	grated onion
2	eggs
½ cup	bread crumbs
2 Tbsp	Better Than Bouillon^® Turkey Base
2 Tbsp	finely chopped fresh sage
2 Tbsp	milk
2 Tbsp	butter, at room temperature
2 Tbsp	finely chopped fresh parsley

1

Preheat oven to 375°F. Heat oil in large sauté pan set over medium-high heat; cook mushrooms for 3 to 5 minutes or until starting to brown. Add garlic; cook for 3 to 5 minutes or until fully browned. Let cool.
2

Mix together turkey, mushrooms, onion, eggs, bread crumbs, Roasted Turkey Base, sage, milk, butter and parsley until combined. Press into greased 8- x 4-inch loaf pan.
3

Bake for 30 to 40 minutes or until golden brown and thermometer inserted in center registers 185°F. Let stand for 15 minutes before slicing.

For a glazed meatloaf, brush with barbecue sauce or ketchup.

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