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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Although I don't consider myself much of a cook, this recipe is delicious. It's moist, tender, and the sauce has a nice zip to it. The mushrooms and ground turkey are a nice combination.Tyler Sherman, Williamsburg, Virginia Ingredients:
2 eggs, lightly beaten |
1-1/3 cups soft bread crumbs |
1/2 pound large portobello mushrooms, stems removed, finely chopped |
1 small onion, finely chopped |
2 garlic cloves, minced |
3/4 teaspoon salt |
1/2 teaspoon dried thyme |
1/4 teaspoon pepper |
1 pound lean ground turkey |
1/4 cup chili sauce |
2 teaspoons stone-ground mustard |
1/8 teaspoon cayenne pepper |
Directions:
1. Cut three 20-in. x 3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a 3-qt. slow cooker. Coat strips with cooking spray.
2. In a large bowl, combine the eggs, bread crumbs, mushrooms, onion, garlic, salt, thyme and pepper. Crumble turkey over mixture and mix well. Shape into a 7-1/2-in. x 4-in. loaf. Cook immediately or cover and freeze for up to 3 months.
3. Place meat loaf in the center of the strips. Cover and cook on low for 3-4 hours or until no pink remains and a thermometer reads 160°
4. Combine the chili sauce, mustard and cayenne; pour over meat. Cover and cook 15 minutes longer or until heated through. Using foil strips as handles, remove the meat loaf to a platter.
5. To use frozen meat loaf: Thaw in the refrigerator overnight. Cook as directed. Yield: 6 servings.
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