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“Adapted from a recipe in Sep/Oct 2012 Cook's Illustrated. Modified to use turkey and amp up some of the flavors.”
1hr 54mins

Ingredients Nutrition


  1. Set an oven rack in the middle of the oven and preheat to 350°F Set a rack in a rimmed baking sheet. Fold a piece of heavy duty aluminum foil to form a rectangle 6 1/2 by 3 1/2 inches. Set the foil on the rack and spray it with oil spray. Poke holes in the foil at 1/2" intervals.
  2. Melt butter in a skillet over medium heat. Add onion and mushroom and cook until starting to brown, 10-12 minutes. Add tomato paste and cook, stirring constantly, until browned, 3 minutes. Reduce heat to low. Add 2 T chicken broth and garlic. Scrape any stuck-on brown bits from the bottom of the pan with a wooden spoon/spatula, and cook until thickened, about 1 minute. Transfer to a large bowl and set aside to cool.
  3. Whisk eggs with soy sauce and 6 T chicken broth. Sprinkle gelatin over surface and set aside until gelatin softens, about 5 minutes.
  4. Pulse bread in food processor until finely ground, 5-10 pulses. Add gelatin, mushroom mixture, parsley, basil, oregano, mustard, pepper and thyme to processor and pulse until mushrooms are finely ground, about 10 1-second pulses. Transfer mixture back to bowl. Add turkey and mix with hands until combined.
  5. Shape mixture into a loaf about 6 1/2 by 3 1/2 inches and lay on foil rectangle. Bake in preheated oven until interior temperature is 155-160F, 75-90 minutes. Remove from oven and turn on broiler.
  6. While meatloaf is cooking, combine all glaze ingredients in a small pot. Bring to a simmer over medium heat. Cook, stirring occasionally, until thick and syrupy, about 5 minutes.
  7. Spread half of glaze evenly over meatloaf. Place under broiler until glaze bubbles and browns at edges, 2 minutes. Spread remaining glaze evenly over meatloaf and return to broiler until glaze again bubbles and begins to brown, about 2 minutes. Tent with foil and let stand at room temperature for 20 minutes before slicing and serving.

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