2 Homecooks getting “COMFY” in the kitchen soon…Winners!

Congratulations to:

1) Daniel Pentecost of SC

2) Andrew Chan of NY

Each one receives a copy of Meredith Laurence’ great cookbook, Comfortable in the Kitchen. And so as not to make them wait too long, Meredith is sharing this turkey meatloaf recipe.

Turkey Mushroom Meatloaf

Serves 8

Mushrooms add moisture to the inside of this meatloaf and then garnish the top for an attractive presentation.


1 cup rolled oats or fresh breadcrumbs

½ cup milk

1 tablespoon vegetable oil

1 onion, finely chopped

1 rib celery, finely chopped

2 cloves garlic, minced

2 pounds ground turkey

4 ounces button mushrooms, very finely chopped (a food processor is perfect for this)

½ teaspoon dried thyme

¼ cup finely chopped fresh parsley

2 eggs

1 tablespoon Worcestershire sauce

1 teaspoon salt

½ teaspoon freshly ground black pepper

1 tablespoon olive oil

4 ounces button mushrooms, sliced


Pre-heat the oven to 350? F.

Place the rolled oats and milk in a large mixing bowl and let the oats soak while you prepare the rest of the ingredients.

Pre-heat a skillet over medium-high heat. Add the vegetable oil and then cook the onion, celery and garlic until tender, but not browned – 5 to 6 minutes. Transfer the vegetables to the bowl with the oats and milk.

Add the ground turkey, mushrooms, thyme, parsley, eggs, Worcestershire sauce, salt and pepper to the bowl and mix everything together with your hands. Transfer the mix to a meatloaf pan or baking sheet. If you like a meatloaf with soft sides, leave the mix in the loaf pan, ideally one with a perforated bottom and a pan below to catch the drippings. If you prefer a harder crust on the sides of your meatloaf, invert the loaf pan onto a baking sheet and bake the meatloaf without the loaf pan.

Bake in the oven for 60 to 75 minutes, or until an instant read thermometer registers 160? F in the center of the meat. Let the meatloaf rest.

While the meat loaf is resting, heat a skillet over medium-high heat. Add the olive oil and cook the sliced mushrooms until tender. Season with salt and pepper and serve the sliced meat loaf with the sautéed mushrooms over the top.

Again, congratulations to my “book giveaway” winners, Daniel and Andrew!


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