Meatloaf... American classic but sometimes a bit blah. I admit, when it comes to meatloaf I tend to just go basic Italian or BBQ but I wanted to venture out and decided to go the marsala route! I love chicken marsala so figured that the simple sauce would be wonderfully delicious over top meatloaf too.
The marsala sauce I make is REALLY basic and tastes great. The key to the sauce is to let it simmer for a while to allow it to thicken and let the flavor concentrate. The meatloaf is kept very basic here too, allowing the flavor or the sauce to shine. I served Prosciutto Wrapped Asparagus Bundles & Cauliflower Puree along with this meatloaf. The meal looked like it should have been in a restaurant but its a simple meal to put together!
Turkey Meatloaf Marsala
20 oz pkg lean ground turkey
1 cup Italian seasoned breadcrumbs
1 Tbsp garlic powder
big handful fresh parsley, chopped
salt & pepper
For the Sauce:
10 oz pkg baby bella mushrooms, sliced
1 Tbsp olive oil
1 Tbsp unsalted butter
1 heaping Tbsp flour
2 cups marsala cooking wine
Oven at 375 degrees.
In a bowl add the ground turkey, egg, breadcrumbs, garlic powder, parsley and a bit of salt and pepper. Mix to combine.
Place into a baking dish and form into a loaf. Drizzle a bit of olive oil over top and bake for 30-35 minutes. Ground turkey should be cooked to an internal temp of 165 degrees. It can be removed at 160 and will rise the 5 degrees while resting.
While the meatloaf is cooking you can make the sauce. In a sauté pan over medium heat, add the olive oil, butter and mushrooms. Cook until the mushrooms are golden brown.
Add the flour to the mushrooms and toss just to coat. Add in the marsala cooking wine and simmer for 20 minutes on medium low/low until thickened and deeper in color. If you have some extra chopped parsley go ahead and add some into the sauce.
Pour the sauce over the sliced meatloaf and enjoy!!