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Veggie-filled Turkey Loaf With Creamy Onion Gravy

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“This is two recipes in one - a light turkey and mushroom meatloaf stuffed with french-cut green beans, and an onion gravy to serve with it. From Great American Home Cooking (Collector's Issue 1998)”
1hr 15mins

Ingredients Nutrition


  1. Preheat the oven to 350°F
  2. Lightly grease a large roasting pan.
  3. In a skillet, cook the CHOPPED onions and the garlic in the butter until soft.
  4. Add the mushrooms and cook for 5 minutes.
  5. Scrape the mixture into a large bowl and let cool.
  6. Add the turkey, bread crumbs, eggs, mustard, parsley, thyme, salt and pepper to the bowl; mix well.
  7. Shape half of the meat mixture into a 14x4-inch loaf, flattening the top.
  8. Place the green beans down the center, leaving a 1 inch border.
  9. Top with the remaining meat mixture, shaping and sealing the loaf to enclose the beans.
  10. Place the SLICED onions around the meat loaf.
  11. Bake for 45 minutes, or until an instant-read thermometer registers 160F and the loaf is firm to the touch.
  12. Transfer the meat loaf to a cutting board. Leave onions in the pan.
  13. GRAVY: Place the roasting pan with the sliced onions still in it over medium heat.
  14. Add 1/4 cup of the chicken broth, stirring up onions and any browned bits from the bottom of the pan.
  15. In a small bowl, whisk together the flour and milk, then add the remaining 1 cup chicken broth.
  16. Add flour-broth mixture to the roasting pan; bring to a boil, keep whisking.
  17. Cook until mixture is thickened.
  18. Slice meat loaf and serve with gravy.

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