Ingredients

1 cup bread crumbs

1/3 cup milk

3 ounces minced Portebello mushrooms

1 large eggs, lightly beaten

1 large clove garlic, minced

1/4 cup minced shallots

4 Tablespoons Maple Chipolte Grille Sauce by Stonewall Kitchen

3 tablespoons chopped fresh sage

2 teaspoons chopped fresh thyme

1 teaspoon coarse kosher salt

1/2 teaspoon ground black pepper

1.5 ground turkey breast

1/2 cup red onion, sliced thinly

1 tablespoon olive oil

1 tablespoon butter

Preparation

  1. Preheat oven to 400°F. Spray x 4 1/2 x 2 1/3-inch loaf pan with non-stick spray.
  2. Toss bread bread crumbs with milk in large bowl. Let stand until bread absorbs broth and softens, about 10 minutes.
  3. Saute shallots two minutes, then add mushrooms. Saute about five minutes until liquid is absorbed and add garlic; saute an additional minute. 4. Stir in fresh herbs, coarse salt, pepper, and 3 tablespoons of Maple Chipotle Grill Sauce.
  4. In a large bowl, combine turkey; mix beaten egg into bread crumb mix and add to turkey; mix just until blended. Mix in mushroom and herb mix; blend well. Transfer to loaf pan coated with non-stick spray. Bake until thermometer inserted into center registers 170°F, about 55 minutes. Let rest 10 minutes before serving.
  5. While meatloaf is resting, carmelize red onions by slowly sauteeing in 1 tablespoon olive oil and 1 tablespoon butter.
  6. Top meatloaf with carmelized onions and serve.