Ingredients:
1 cup shitake mushrooms or 1 cup white mushrooms, sliced
1 cup finely chopped onions
1/2 cup dry red wine, divided
1 lb ground turkey breast
2/3 panko or 2/3 plain breadcrumbs
3 tablespoons chopped parsley
2 tablespoons tomato paste, divided
1 tablespoon Worcestershire sauce
1 tablespoon light soy sauce
1 tablespoon minced garlic
1/2 teaspoon thyme
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
1/4 teaspoon oregano
1 large eggs
1 tablespoon vegetable oil
2 tablespoons flour
1 cup chicken broth, defatted ( To defat broth, freeze broth for 30 mins until fat solidifies)
Directions:
Heat oven to 350 degrees.
Place mushrooms, onions and 1/4 cup wine in medium nonstick skillet.
Bring to a boil the reduce heat to medium-low, cover and cook for 10 minutes, stirring occasionally, until vegetables are tender.
Meanwhile, combine ground turkey, breadcrumbs, parsley, 1 tbsp tomato paste, Worcestershire sauce, garlic, thyme, salt, pepper, oregano and egg in a large bowl.
Stir in mushroom and onion mixture.
Shape turkey mixture into a 8×5-inch loaf and place in a glass baking dish.
Spread remaining 1 tbsp tomato paste over top of loaf; pour remaining 1/4 cup wine into baking dish around meatloaf.
Cover tightly with foil and bake 45 minutes until cooked through.
Make lite gravy: Heat oil in small saucepan over medium heat.
Stir in flour until smooth.
Gradually whisk chicken broth.
Bring to a boil and boil for 3-5 minutes until thickened.
Season with pepper.
Slice meatloaf and serve with Oprah’s classic potatoes.
Servings: 6
Time preparation: 25 min.
Time total: 70 min.