Turkey Meatloaf – Non-Paleo

From In the Kitchen With  Rosie, recipe by Rosie Daley

Prep Time: 25 minutes
Baking Time: 45 minutes
Servings: 6


  • 1 C shiitake or white mushrooms, sliced
  • 1 C finely chopped onions
  • 1/2 C dry red wine, divided (I substitute with red wine vinegar – NUMMY!)
  • 1 lb ground turkey breast meat (16 oz)
  • 2/3 C panko or plain dry bread crumbs
  • 3 Tbsp chopped fresh parsley
  • 2 Tbsp tomato paste, divided
  • 1 Tbsp Worcestershire
  • 1 Tbsp lite soy sauce
  • 1 tsp minced garlic
  • 1 tsp thyme
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp Oregano
  • 1 large egg (or egg substitute)


Heat oven to 350 F
Place mushrooms, onions, 1/4 C wine in medium nonstick skillet.  Bring to a boil.
Reduce head to med-low; cover and cook 10 minutes, simmering occasionally, until veggies are tender.

Meanwhile, combine ground turkey, breadcrumbs, parsley, 1 Tbsp tomato paste, Worcestershire, soy sauce, garlic, thyme, salt, pepper, Oregano, and egg in a large bowl.  Stir in mushroom and onion mixture.

Shape turkey mixture into an 8×5 inch loaf and place in a glass baking dish.  Spread remaining 1 Tbsp tomato paste over top of loaf; pour remaining 1/4 C wine into baking dish around meatloaf.  Cover tightly with foil and bake 45 minutes until cooked through.


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