Food & Wine


This meat loaf is a little more complicated to make, but the addition of the chopped mushrooms adds moistness unrivaled in most beef recipes. The recipe was found on and was originally published in Gourmet magazine in January of 2003.


1 ½ cups finely chopped onion

1 tablespoon minced garlic

1 teaspoon olive oil

1 medium carrot, cut into 1/8-inch dice

¾lb. cremini mushrooms, trimmed and very finely chopped in a food processor (Button mushrooms work, too.)

1 teaspoon salt

½teaspoon black pepper

1 ½ teaspoons Worcestershire sauce

1/3cup finely chopped fresh parsley

¼cup plus 1 tablespoon ketchup

1 cup fine fresh bread crumbs (from 2 slices firm white sandwich bread)

1/3cup milk

1 whole large egg, lightly beaten

1 large egg white, lightly beaten

1 ¼ lb. ground turkey


Preheat oven to 400 degrees.

Cook onion and garlic in oil in a 12-inch nonstick skillet over moderate heat, stirring, until onion is softened, about 2 minutes. Add carrot and cook, stirring, until softened, about 3 minutes. Add mushrooms, ½teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until liquid mushrooms give off is evaporated and they are very tender, 10 to 15 minutes. Stir in Worcestershire sauce, parsley, and 3 tablespoons ketchup, then transfer vegetables to a large bowl and cool.

Stir together bread crumbs and milk in a small bowl and let stand 5 minutes. Stir in egg and egg white, then add to vegetables. Add turkey and remaining ½ teaspoon salt and ¼ teaspoon pepper to vegetable mixture and mix well with your hands. (Mixture will be very moist.)

Form into a 9- by 5-inch oval loaf in a lightly oiled 13x9-inch metal baking pan and brush meat loaf evenly with remaining 2 tablespoons ketchup. Bake in middle of oven until thermometer inserted into meat loaf registers 170 degrees, 50 to 55 minutes.

Let meat loaf stand 5 minutes before serving.