Gluten Free Turkey Meatloaf with Savory Mushroom Sauce

Meatloaf... it was a staple in our house growing up!  My mom would always make it with beef and slather on the ketchup sauce on top.  It was actually quite tasty, except for the onions.  I despised onions when I was a kid.  Not the flavor as much as the crunch that you would occasionally get from one that wasn't cooked enough.  

Times have changed quite a bit!  The breadcrumbs that you would normally add to meatloaf would now make me breakout in a rash.  The high fructose corn syrup in the ketchup, yeah... we are just going to avoid that if we can.  That's the backstory on how this recipe got created.  

I suppose with mushroom sauce this maybe is closer to the salsibury steak that we would occasionally have in our tv dinners.  No matter what you call it, I hope you call it delicious!  We certainly enjoyed it!  

Ingredients

Meatloaf

• 2 1/2 lbs of ground turkey
• 1 large yellow onion, diced
• 1 tbsp grassfed butter
• 1 cup of mashed sweet potato
• 3 eggs
• 2 tbsp smoked paprika
• 1 tbsp dried thyme
• 1 tbsp garlic powder
• 1 tbsp dried oregano
• Salt and pepper to taste

Savory Mushroom Sauce

• 3 cups sliced bella mushrooms
• 2 tbsp grassfed butter
• 1 tbsp extra virgin olive oil
• 2 tbsp tapioca starch
• 2 tbsp sherry wine
• 2 tbsp worcestershire sauce
• 1/2 -1  cup water or broth
• 1 tsp galic powder
• 2 tsp smoked paprika
• 1 tsp onion powder
• 1/2 tsp red chili flakes (optional)
• Salt and pepper to taste

Directions

Meatloaf

1. Preheat oven to 375 degrees.
2. In a skillet saute the onions in butter and season with salt and pepper.  Cook until it they become slightly caramelized.  
3. In a large bowl combine the other ingredients along with the cooked onion.  Make sure to not throw your hot onions on top of raw eggs otherwise you end up with scrambled eggs.  Either mix the eggs or onion into the meat first.  
4. Once everything is thoroughly mixed transfer to a large baking dish or loaf pan.  We used a 6" x 9" baking dish and it fit right up to the top!
5. Bake for one hour or until the inner temp gets to 170 in the center of the meatloaf.  The ends cook faster.  
6. Remove from the oven and let rest for 10 minutes.

Savory Mushroom Sauce

1. In the same skillet you cooked the onions, add butter, oil and mushrooms and cook over medium heat until the mushrooms have reduced in size and started giving off some liquid. 
2. Add the sherry wine and cook for 2 minutes.  
3. Add the tapioca starch and stir until the starch dissolves into the liquid in the pan.  Add 1/2 cup of water or broth and stir until well incorporated.  You should have a gravy-like texture at this point.  
4. Add in the remaining seasonings and stir occasionally.
5. The sauce will take 15 minutes or so to make.  You can start cooking it when your meatloaf has a few minutes left to cook.  Feel free to add more water to the sauce if the texture starts getting too thick.  The longer you cook it the thicker it will get.  
6. Once your meatloaf has rested, cut and serve with a spoonful of the sauce over the top.  We enjoyed it with some grilled asparagus and side salad!  Hope you enjoy and let us know if you try it.