Meatloaf with Mushroom Gravy

 Meatloaf with Mushroom Gravy

(Serves 6)

My son is not a picky eater by any means. I have been blessed that he eats just about anything and at least tries something multiple times he's not familiar with before disregarding it entirely. The only food he refuses to eat is meatloaf with ketchup/brown sugar on top. So, I altered the recipe and whipped up something I knew he would approve of and still keep my "meat and potatoes" kind of husband content in the process. The ground turkey is key here as it boasts a unique flavor combination with the other ingredients. Also, it's healthier and that's just a nice bonus (especially when adding unhealthy sides such as mashed potatoes..haha). That said, I serve mine with my Instant Pot Mashed Potatoes (see blog) and green beans or whatever vegetable I have on hand. 

Ingredients: 

1 lb ground turkey

1 cup diced onion

1 egg, beaten

1/3 cup oats (quick or old-fashioned)

1/3 cup tomato juice

1/2 tsp salt

1/2 tsp pepper

For the gravy:

2 tbsp butter

1 cup white mushroom slices

2 tbsp flour

2 cups chicken broth

1 tsp balsamic vinegar

1/2 tsp salt

1/2 tsp black pepper

Directions:

1. Preheat oven to 400 degrees and lightly grease a 9x5 inch loaf pan.

2. In large mixing bowl, combine meatloaf ingredients then form into a loaf and add to dish. Bake uncovered for 45 minutes. 

3. Ten minutes before meatloaf is done, make the gravy. In large skillet over medium-low heat, add butter. Once melted, add mushrooms and cook until softened, about 8-10 minutes. Add flour, then stir until lightly browned. Slowly pour in broth and balsamic vinegar, whisking to combine. Bring to a boil over medium-high heat. Once boiling, reduce to medium-low and continue cooking until gravy has thickened (7 minutes). Add salt and pepper. 

4. Slice meatloaf and serve with mushroom gravy on top.