Turkey Meatloaf With Mushroom Veloute Recipe
Chef Jim Oppat's Turkey Meatloaf served with mushroom veloute.
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Ingredients
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Turkey Meatloaf
Mushroom Veloute
Method
Turkey Meatloaf
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C).
- 2
Prepare the Meatloaf Mixture
In a large bowl, combine the ground turkey, breadcrumbs, chopped onion, minced garlic, beaten eggs, Worcestershire sauce, salt, black pepper, and dried thyme. Mix well until all ingredients are thoroughly combined.
- 3
- 4
Bake the Meatloaf
Place the loaf pan in the preheated oven and bake for 1 hour, or until the internal temperature reaches 165°F (74°C).
- 5
Rest the Meatloaf
Remove the meatloaf from the oven and let it rest for about 10 minutes before slicing.
Mushroom Veloute
- 6
- 7
Make the Roux
Sprinkle the flour over the mushrooms and stir well to combine. Cook for another 2-3 minutes to remove the raw flour taste.
- 8
Add Broth
Gradually whisk in the chicken or vegetable broth, stirring constantly to avoid lumps. Bring the mixture to a simmer.
- 9
Finish the Veloute
Once thickened, reduce the heat to low and stir in the heavy cream, salt, and black pepper. Allow it to heat through for an additional 2-3 minutes.
- 10
Serve
Serve the turkey meatloaf slices with the mushroom veloute drizzled over the top. Garnish with chopped fresh parsley.