Herb-Roasted Turkey Meatloaf with Mushroom Gravy
A lightened classic meatloaf made with lean ground turkey and rolled oats, sliced and topped with mushroom gravy.
Meatloaf gets a bit of a bad reputation, but a good one — built with lean ground turkey and oats instead of a fattier beef-and-breadcrumb mix — is worth bringing back into rotation. It bakes until firm and slices cleanly, then gets draped in a simple mushroom gravy made right in the same pan.
Swapping in turkey and going light on added salt gives this a genuinely heart-healthy profile compared to a traditional beef meatloaf, without losing the savory, familiar flavor that makes it comfort food in the first place.
Let the loaf rest for a few minutes after baking before slicing — it keeps the pieces from falling apart.
Ingredients
- 2 lb ground turkey (93% lean)
- 1 cup rolled oats
- 1 egg
- 1/2 onion — finely diced
- 2 cloves garlic — minced
- 2 tbsp Worcestershire sauce
- 1 tsp dried thyme
- salt and pepper — to taste
- 2 tbsp ketchup — low-sugar, for topping
- 1 tbsp olive oil
- 8 oz mushrooms — sliced, for gravy
- 1 1/2 cups low-sodium chicken broth — for gravy
- 1 tbsp flour — for gravy
These ingredients are standard at most North American supermarkets.
Instructions
- 1Preheat oven to 350°F and line a baking sheet with parchment.
- 2In a large bowl, combine turkey, oats, egg, onion, garlic, Worcestershire sauce, thyme, salt, and pepper. Mix gently and shape into a loaf on the baking sheet.
- 3Spread ketchup over the top and bake 55-60 minutes, until internal temperature reaches 165°F.
- 4While the meatloaf bakes, heat olive oil in a skillet and sauté mushrooms until golden, about 6 minutes.
- 5Sprinkle flour over mushrooms, cook 1 minute, then whisk in chicken broth. Simmer until thickened, about 5 minutes.
- 6Let meatloaf rest 5 minutes, slice, and serve with mushroom gravy.