Turkey Meatloaf

Makes about 10 servings

1teaspoon olive oil 1small onion, finely chopped 1small carrot, finely chopped 1small celery stalk, finely chopped 2garlic cloves, peeled and finely chopped ¾teaspoon kosher salt, divided ½teaspoon freshly ground black pepper, divided 2ouncesbaby bella or crimini mushrooms, chopped 1½cups old fashioned oats, divided ½cup chicken broth, low sodium 2large eggs, lightly beaten ⅓cup ketchup 1tablespoon tomato paste 1⅓pound ground turkey 1tablespoon chopped fresh parsley Nonstick cooking spray

 

1. Preheat oven to 350°F. 2.Put the oil in a medium skillet over medium heat. Once the oil is hot and shimmering across the pan add the onion, carrot, celery, garlic, ½ teaspoon of salt and ¼ teaspoon of the pepper. Sauté until fragrant and soft, about 8 to 10 minutes. Add the mushrooms and continue to sauté until soft, an additional 5 to 10 minutes. Allow to cool slightly 3. Put 1 cup of oats with the chicken broth into the mixing bowl of the Cuisinart 5.5 quart Stand Mixer. Mix together on Speed 2. Add the eggs with ketchup and tomato paste and mix again together on Speed 2. Add the ground turkey with remaining salt, pepper, oats and parsley and mix once more until thoroughly combined. 4.Coat the inside of a loaf pan with nonstick cooking spray and place meatloaf ingredients into pan. Bake in the middle of the oven until the internal temperature registers 165°F, about 75 minutes. Begin checking temperature 10 minutes before indicated time. Allow to rest slightly before removing from pan and slicing.