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This recipe has been making the rounds between my friends and I for about 3 years now and it is tasty!  Each of the ingredients has a low-sodium option for you to purchase, so it can be as healthy or as unhealthy as you would like.  I will typically double the sauce recipe because Deandona is a huge fan of dipping the loaf because the red stuff is just that tasty 🙂  This is a very moist meatloaf, so you don’t need to worry too much about that, but you could use a bit of chicken stock in the loaf mix to add that little extra bit of moisture.

Photography by Geraldine Terc- All Rights Reserved


1 T. Butter
2 cups chopped onions
8 oz. slices mushrooms
3 cloves of minced garlic
3/4 cup panko breadcrumbs
3 T. parsley
1 T. soy sauce
1 T. Sirichi (hot chili sauce)
1 T. Worcestershire sauce
1/2 tsp. ground black pepper
1 1/2 lbs ground turkey
1 egg
1/2 cup ketchup
1 T. brown sugar
1/8 tsp. dry mustard
1/8 tsp. ground nutmeg
1. Preheat oven to 350 degrees F.
2. Melt the butter in a large non-stick skillet over a medium heat.  Add the onion, mushroom, and garlic to the pan.  Cook until tender (approximately 8 minutes), stirring occasionally.  Remove from heat and cool for about 5 minutes.
3. Combine mushroom mixture, with the remaining meatloaf ingredients; mix well to combine.  Shape the turkey mixture into a 9 by 5 inch loaf on a broiler pan coated with either cooking spray, parchment, or aluminum foil (whatever you’ve got).
4. Combine the ketchup, brown sugar, ground mustard, and nutmeg in a small bowl, stirring with a whisk or fork.  Spread the ketchup mixture evenly over the top of the meatloaf.  Bake at 350 degrees F for 40 minutes or until a thermometer registers 160 degrees F.  Let stand for 10 minutes before serving.
Yields approx. 8 servings