Courtesy of the Cypress Family Fellowship Recipe Party 2009
2 teaspoons olive oil
1 1/2 cups onion, chopped
1/2 teaspoon dried thyme
1/2 teaspoon cayenne
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
3/4 pound mushrooms, trimmed and chopped
4 large garlic cloves, minced
1 (15 ounce) can great northern beans, drained
1 1/4 pounds extra lean ground turkey
2 large eggs
1/2 cup chopped fresh parsley
4 teaspoons Worcestershire sauce
2 teaspoons Dijon mustard, plus extra for dipping
This healthy alternative to the typical meatloaf adds white beans for a delicious high-fiber twist. Serve extra Dijon mustard on the side for extra flavor.
Chop onions and mushrooms, and set aside. Heat the oven to 375 degrees. Lightly coat a 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; stiring occasionally, for 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 or the dough hook of a stand mixer to combine. Form into a loaf and place into the prepared pan. Stir together mustard and remaining 2 teaspoons of the 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 mustard and Worcestershire sauce mixture. Return to the oven and continue baking 10-15 minutes longer, or until a thermometer inserted into the middle of the meatloaf registers 170 degrees. Let meatloaf stand for 5 minutes before serving. Serve with additional Dijon mustard on the side.
This would be great with a salad, and maybe some sauteed spinach.