Ingredients:

  • 2 lbs ground turkey (93% lean)
  • 8 oz cremini mushrooms, finely minced
  • 1 cup panko breadcrumbs
  • 1/3 cup whole milk
  • 1 large egg, beaten
  • 1/2 cup yellow onion, grated or finely minced
  • 3 cloves garlic, minced
  • 1 tbsp Worcestershire sauce
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tsp dried thyme
  • 1/2 cup ketchup
  • 1 tbsp balsamic vinegar
  • 1 tsp Dijon mustard
  • 1 tsp smoked paprika

Instructions:

  1. Mince the 8 oz cremini mushrooms until they are almost a paste and sauté them in a pan for 5 minutes until they release their water and turn golden. Let them cool slightly before adding to the meat.
  2. In a small bowl, combine the 1 cup panko and 1/3 cup whole milk, stirring until the breadcrumbs have absorbed the liquid.
  3. In your large bowl, combine the 2 lbs turkey, sautéed mushrooms, panko mixture, egg, 1/2 cup grated onion, garlic, Worcestershire sauce, salt, pepper, and thyme. Use your hands to gently toss the ingredients until just combined and no streaks of turkey remain.
  4. Transfer the mixture to a parchment lined sheet pan and shape it into a 9x5 inch rectangle. Bake at 375°F for 40 minutes until the surface looks opaque and firm.
  5. Whisk the 1/2 cup ketchup, 1 tbsp balsamic, 1 tsp Dijon, and 1 tsp smoked paprika in a small dish. Brush half the glaze over the loaf and bake for another 10 minutes until the glaze is bubbling and dark.
  6. Apply the remaining glaze and bake for a final 5 minutes or until the internal temperature hits exactly 165°F.