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“This recipe is from the Jane Brody Good Food cookbook. This meatloaf is so moist and flavorful and healthy! My family loves it. Serve hot or cold in a sandwich. You can make this ahead and refrigerate it overnight. I mince the mushrooms up really fine so that my kids don't even know they're in there. I serve this with mashed potatoes and any kind of gravy. Be aware that you will need to bake the loaf in a pan of hot water.”

Ingredients Nutrition

  • 1 tablespoon vegetable oil
  • 2 teaspoons minced garlic (2 large cloves)
  • 1 cup finely chopped celery (2 large stalks)
  • 1 cup thinly sliced leek (white and pale green parts)
  • 1 12 cups diced sweet red peppers, diced (2 medium or roasted red peppers)
  • 2 12 cups finely chopped mushrooms
  • 1 12 lbs ground turkey
  • 1 egg whites or 1 whole egg, lightly beaten
  • 12 teaspoon salt
  • 12 teaspoon fresh ground black pepper
  • 1 dash nutmeg
  • 12 cup fresh breadcrumb
  • 12 cup minced fresh parsley


  1. In a large skillet, heat the oil and saute the garlic, celery, leeks and red pepper, stirring until slightly softened (about 4 mintues).
  2. Meanwhile, boil a kettle of water, and preheat the oven to 375º.
  3. Stir the mushrooms into the sauted mixture, cover the pan for a few minutes until the mushrooms start to give up their liquid. Remove the cover and saute longer until all the liquid has evaporated. Remove from the heat and set aside.
  4. In a large bowl, combine the turkey, egg, salt, pepper, nutmeg, bread crumbs, and parsley. Add the sauteed vegetables and combine the ingredients well. Transfer the turkey mixture to a lightly greased loaf pan (4"x8") and set the pan in a large, shallow baking dish.
  5. Place the pans in the preheated oven, pour the boiling water into the OUTER pan to a depth of about 1" and bake the loaf for 1 hr and 15 minutes.
  6. When cooked, remove the loaf pan from the outer pan and from the oven. Let rest for 15 minutes and then serve.

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