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Turkey Mushroom Meatloaf

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“This meatloaf is not only lower in fat than your traditional ground beef meat loaf, it is moist and delicious! This recipe will feed about 5-6 people. If you like spicy, add in about 1 teaspoon or more of dried chili flakes when frying the veggies.”
1hr 15mins

Ingredients Nutrition


  1. Set oven to 400 degrees.
  2. Set oven rack to second-lowest position).
  3. Grease a 9 x 5-inch loaf pan or 13 x 9-inch baking pan.
  4. In a skillet cook the onion, garlic and green bell pepper in oil over medium heat for about 4 minutes.
  5. Add in the diced carrot and cook another 3 minutes.
  6. Add in the chopped mushrooms and cook stirring occasionally until the mushrooms release their liquid (about 15 minutes).
  7. Stir in the Worcestershire sauce, parsley and about 1/4 cup chili sauce; mix to combine, then transfer to a large bowl.
  8. In a small bowl mix together the fresh bread crumbs with the milk; let stand for 5 minutes, the stir in slightly beaten egg/s, mix then add to the veggies.
  9. Add in the turkey and Parmesan cheese, salt and pepper; mix with clean hands to combine well (the mixture will be very moist!).
  10. Form in an oval shape (about 9 x 5-inches) then place in a greased baking dish or a meatloaf pan if you have one.
  11. Brush the meatloaf with 1/4 cup with chili sauce.
  12. Bake for about 50-60 minutes, or until a meat thermometer registers 170F (basting again with about 3/4 cup chili sauce or ketchup or more if desired the last 20 minutes of cooking).
  13. Let meatloaf stand for about 10 minutes before slicing.

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