Turkey Meatloaf with Mushroom and Onion Gravy

Turkey Meatloaf with Mushroom and Onion Gravy – Make this Turkey Meatloaf with Italian Seasoning Mix for an easy, healthy and delicious dinner. Whip up the savory mushroom and onion gravy to spoon over top and serve with your choice of vegetables.

If the word "meatloaf" doesn't excite you, let me change your mind with this recipe. I make my meatloaf with ground turkey, but you can certainly use ground beef if you prefer. I pack a bunch of flavor in here with my homemade Italian Seasoning Mix, and sauteed vegetables.

And the gravy is AMAZING, and so simple. It's made with only 8 ingredients, (plus seasoning). We get deep flavor from cooking the onions and mushrooms until they brown. We get flavor from the butter, and from the bay leaf, from a small amount of Worcestershire and some good chicken stock.

I garnish with some fresh parsley and serve with mashed sweet potatoes and some cooked carrots. Such a comforting, delicious and healthy meal. The gravy (and your choice of side dishes) can be prepared while the meatloaf is cooking, making this meal ready in just over an hour or so. Perfect for any night of the week.

How to Make Turkey Meatloaf with Mushroom and Onion Gravy

Start the meatloaf by mixing together the ground turkey, egg and the pecan meal in a mixing bowl and then setting it aside.

In a frying pan over medium heat, heat the oil and then add the onions, celery and carrot. Cook for about ten minutes, or until pretty soft. Add the garlic and cook another minute, until you can really smell it, being careful not to burn it. Set these aside to let cool a few minutes.

Once cooled down, add the vegetables, spice mix and salt and pepper to the turkey mixture and mix just until combined.

Place in a 9x5 baking tin and bake in a 350°F oven for about an hour.

While the meatloaf is cooking, make the gravy. (And while the gravy is cooking, make whatever side dishes you like).

For the gravy, cook the onions over medium heat in a frying pan. Let them sit and cook until they're brown around the edges, then stir them and add the mushrooms. Let them cook for about six or seven minutes until they get some color too. This will all add flavor.

Add the butter and let it melt, then add the flour and stir that around until it cooks, turns a slight brown and you don't see any raw flour in the pan anywhere. Then slowly add the chicken stock, whisking to combine with the flour paste. It'll smooth out as you whisk. Add the bay leaf and the Worcestershire sauce. Let cook over medium until thickened. Check for seasoning. I always add black pepper, about ¼ teaspoon. Salt will depend on your chicken stock so sprinkle it in if it needs it.

Once everything is done, let your meatloaf cool for a minute or two, then slice it up and plate it with the gravy drizzled on top.

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