Home-style turkey meatloaf with mushrooms is a moist and flavorful turkey meatloaf. It’s comfort food at its best with a lighter twist, and it’s gluten-free.
Ground turkey can be dry, but when you add mushrooms to the mix, it makes meatloaf so unbelievably moist. Not only do the mushrooms keep the meatloaf from becoming dry, they also add a little bit of umami flavor for the best turkey meatloaf ever!
We like this meatloaf more than traditional meatloaf made with beef. The glaze on top adds the right amount of sweetness and spice to round out the flavors in this classic comfort food.
- It’s easy to make! Just mix the ingredients in a bowl, form them into a meatloaf and bake.
- You can make it ahead of time.
- It’s an easy recipe to double and freeze one meatloaf for another day.
Here is What You Will Need
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This is an overview of the ingredients and instructions that you will need to make this recipe. Scroll down a bit further for ingredient substitutions, and complete cooking instructions without photos which are in the printable recipe card at the bottom of this post.
Here is How To Make Turkey Meatloaf with Mushrooms
Prepare all of the ingredients: chop the mushrooms, garlic, and onions. Measure out the tamari and Worcestershire sauce. Mix up the glaze and preheat the oven to 375.
Heat olive oil in a skillet over medium heat. Add the chopped onions, garlic and mushrooms; cook them until they begin to soften (approximately 5 minutes) and remove them from the heat.
TIP! Allow the mushrooms to completely cool off before adding them to the meat.
Add the ground turkey, cooled mushroom mixture, Worcestershire, and tamari sauces to a mixing bowl.
Gently mix all of the ingredients together with a spoon.
Form the meatloaf mixture into a loaf and place it into a baking dish.
TIP! You can also use a loaf pan to make this recipe, I like a baking dish so that I can spread the sauce down the sides of the meatloaf.
Spread on the glaze and bake the meatloaf for 45 minutes; or until the internal temperature reaches 165.
TIP! Avoid a crumbly meatloaf by letting the meatloaf sit for about 10 minutes before slicing it.
Total Estimated Time to Make This Recipe: 50 to 60 minutes
Ingredient Notes & Substitutions
Ground Turkey Breast or a mix of white and dark meat will both work in this recipe. I get my ground turkey from ButcherBox.
Substitutes for Ground Turkey – a one to one swap of lean ground beef or ground chicken.
Mushrooms – baby bella, white mushrooms or portobello mushrooms will work in this recipe. You can chop them up as small or as large as you like in this recipe. I like to roughly chop them.
Mushroom substitutes – the mushrooms in this reicpe are there for the moisture and to add a hint of flavor. If you don’t like mushrooms, you can also add half a cup of shredded carrots or zucchini to the meatloaf mix.
Substitute the garlic clove with ¼ teaspoon garlic powder or ½ teaspoon garlic flakes.
Tamari sauce is very similar to soy sauce and the two are interchangeable.
Sriracha sauce adds a touch of heat, and can be left out if you don’t like hot food.
Worcestershire sauce – Adds a little depth to the meatloaf, it can also be substituted with tamari or soy sauce. In this recipe, you can use 2 tablespoons of tamari sauce instead of 1 tablespoon of Worcestershire sauce and 1 tablespoon tamari sauce.
Honey adds a touch of sweetness to the meatloaf glaze.
Honey substitutes – a one-for-one swap of; maple syrup, brown rice syrup, agave nectar, or molasses.
Substitute Ground Mustard Seed with ½ teaspoon of dijon mustard.
Make the meatloaf up to one day ahead of time. Follow the recipe instructions up to forming the meatloaf; don’t glaze and bake it. Instead, wrap it up or place it in an airtight refrigerator container.
When you are ready to cook your meatloaf, mix up the glaze, spread it on the meatloaf, and bake it. Alternatively, you can mix up the ingredients and store the mixture in the refrigerator, and form the meatloaf when are ready to bake it.
Freeze uncooked meatloaf. Mix the and form the meatloaf according the recipe instructions. Place the meatloaf on top of a baking sheet and place it in the freezer. Once the meatloaf has frozen (about 2 hours) wrap it in a freezer safe wrapper, or a reusable bag like a large stasher bag. You can keep it in the freezer for up to six weeks.
Thaw the uncooked raw meatloaf in the refrigerator overnight.
Storing and Using Leftovers
Store leftover cooked turkey meatloaf in the refrigerator for up to three days. Reheat it in the oven at 350 until it is heated through or you can re-heat it in the microwave.
Freeze cooked turkey meatloaf in the freezer after it has completely cooled off. Wrap it whole or slice it and wrap each slice separately. Place the slices in a freezer container in the freezer for up to two months.
Defrost cooked turkey meatloaf in the refrigerator overnight.
Leftover turkey meatloaf ideas – slice and re-heat leftover turkey meatloaf and enjoy it as it is or crumble the meatloaf and use it as a base to make nachos or tacos.
Toss it with pasta, chopped tomatoes, and cheese. Make meatloaf sliders or add a slice of leftover turkey meatloaf to a grilled cheese sandwich.
Turkey Meatloaf Questions Answered
Here are a few frequently asked questions about this recipe. If you don’t see the answer below, leave a comment or send me an email. I will get back to you as soon as I can.
Yes! This is a great recipe for meal preparation; make a double batch and use it up during the week (see leftover ideas above) or freeze the second meatloaf for later. All that you need to do is double the ingredients in the recipe and form them into two meatloaves. Cooking time will be the same for two separate meatloaves. See the freezing instructions above.
I don’t like to add a lot of filler to meatloaf. I make this recipe regularly and have never had a problem with the meatloaf falling apart. If you would rather add eggs and bread crumbs, stir in one beaten egg and ½ cup breadcrumbs.
You can also add ½ cup of rolled oats for a gluten-free meatloaf.
Try out these Ground Turkey Recipes!
- 1 tablespoon olive oil
- 1 pound ground turkey
- 2 cups of onion small dice - about one medium sized onion
- 8 ounce package of mushrooms, chopped fine
- 3 cloves garlic, chopped
- 1 tablespoon tamari sauce
- 1 tablespoon sriracha sauce - optional
- 1 tablespoon Worcestershire sauce
- ¼ cup organic ketchup
- 1 tablespoon real maple syrup or honey
- ⅛ teaspoon dry mustard
- Preheat the oven to 375
- Prepare the ingredients: chop the mushrooms, garlic, and onions. Measure the tamari, Worcestershire sauce, and sriracha sauce.
- Mix up the glaze (ketchup, honey, and mustard) and set it aside.
- Meanwhile, heat the oil in a frying pan over medium heat and add the chopped mushrooms, onions, and garlic. Saute the vegetables until they become soft. Remove them from the heat and allow them to cool for 10 to 15 minutes.
- Place the ground turkey, tamari, sriracha, Worcestershire sauce and vegetables in a mixing bowl and gently mix.
- Shape the meat mixture into a loaf or place it into a loaf pan.
- Spread the glaze over the top of the meatloaf and bake it 45 minutes until the internal temperature reaches 165 degrees
- Add ½ cup of rolled oats for a slightly firmer textured meatloaf.
- If you don't like mushrooms, shred up a half cup of zucchini or carrot and add them to meatloaf
- For a meaty texture, chop the mushrooms up small so that they blend in with the meat. If you prefer chunky mushrooms leave them larger
- If you don't like the heat from sriracha, leave it out
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 372Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 124mgSodium: 363mgCarbohydrates: 30gFiber: 3gSugar: 19gProtein: 36g
Nutrition information is provided by an online calculator and is meant to be used for informational purposes only. Even though I try to provide accurate information, these figures should still be considered as estimates.