Ingredients:
2 teaspoons extra-virgin olive oil
1 1/2 cups chopped onion
1/2 teaspoon dried thyme
1/2 teaspoon cayenne
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 pound mushrooms, trimmed and chopped
4 large garlic cloves, minced
1 (15-ounce) can great Northern beans, rinsed and drained
1 1/4 pounds extra-lean ground turkey
2 large eggs
1/2 cup chopped parsley
4 teaspoons Worcestershire sauce
2 teaspoons Dijon mustard plus extra for serving
Instructions:
Heat the oven to 375° F. Lightly coat an 8- by 4- by 2 1/2 –inch metal or glass loaf pan with cooking spray.
In a large skillet, heat oil over medium-high heat. Add onion, thyme, cayenne, paprika, salt, and pepper. Reduce heat to medium-low and cook, stirring occasionally, 5 minutes. Add mushrooms and garlic; cook, stirring occasionally, until onion is softened and mushrooms are incorporated, about 5 minutes longer. Add beans and stir to combine. Transfer mixture to a bowl and let cool, about 5 minutes.
In a large bowl, combine cooled bean mixture, turkey, eggs, parsley, and 2 teaspoons of the Worcestershire sauce. Mix well with wet hands to combine. Form into a loaf and place into the prepared pan.
Stir together mustard and remaining 2 teaspoons Worcestershire sauce and set aside.
Bake meatloaf on the middle rack of the oven for 50 minutes.
Remove from the oven and brush with the reserved Worcestershire mixture. Return to the oven and continue baking 10 to 15 minutes longer, or until a thermometer inserted into meatloaf registers 170 ° F. Let meatloaf stand 5 minutes before serving. Serve with additional Dijon mustard.
Yum. Look at all that mushroomy goodness!
The texture was a bit odd, but the flavor of everything mixed together is awesome. Nutritional Information
205 calories
5 g fat (1 g saturated fat)
15 g carbohydrate
30 g protein
4 g fiber
549 mg sodium
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