Oat and Mushroom Turkey Meatloaf
Rolled oats and finely chopped mushrooms keep this glazed lean-turkey meatloaf tender without relying on breadcrumbs.
By Moow Editorial ·
- Measure every listed ingredient before cooking so the formula and nutrition estimate stay reproducible.
- Divide the finished dish into four equal portions to match the editor-reviewed serving basis.
At a glance
Rolled oats and finely chopped mushrooms keep this glazed lean-turkey meatloaf tender without relying on breadcrumbs.
- Yield: 4 servings
- Prep time: 20 minutes
- Cook time: 55 minutes
Estimated nutrition per serving
Serving basis: One serving from the editor-reviewed yield of 4 servings.
- Calories: 420 kcal
- Protein: 38 g
- Carbohydrates: 16 g
- Fat: 24 g
- Sodium: 327 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Ingredients
Use the listed gram weights for the closest match to the nutrition estimate.
- 1 1/2 lb raw 93% lean ground turkey (680 g)
- 3 cups finely chopped raw white mushrooms (300 g)
- 3/4 cup old-fashioned rolled oats (60 g)
- 2 large raw eggs (100 g without shells)
- 3/4 cup canned no-salt-added tomato sauce (180 g)
- 2 garlic cloves, minced (9 g)
- 1 tbsp chopped fresh rosemary (3 g)
- 1 tbsp olive oil (14 g)
- 1/2 tsp black pepper (1 g)
- 1/4 tsp table salt (1.5 g)
Directions
1. Heat the oven to 375°F (190°C). Line a rimmed sheet pan with parchment.
2. Heat the olive oil in a skillet over medium heat. Cook the mushrooms and garlic for 7 to 9 minutes, until their moisture evaporates; cool for 5 minutes.
3. Mix the turkey, mushroom mixture, oats, eggs, rosemary, pepper, salt, and half the tomato sauce just until combined. Shape into a compact loaf on the pan and spread the remaining sauce over the top.
4. Bake for 45 to 55 minutes, until the center reaches 165°F (74°C). Rest for 10 minutes, then cut into four equal servings.
Sources
Cook the center of the turkey meatloaf to 165°F (74°C), prevent raw poultry and egg from contacting ready-to-eat foods, and refrigerate leftovers within 2 hours. Major allergen: egg. Oats can be cross-contacted with wheat; use certified gluten-free oats only when required and check all packaged labels.