Turkey Bake with Mushrooms and Blue Cheese

I have decided that I am replacing the word "meatloaf" with "turkey bake" in my cooking vocabulary.  I am hardly a vegetarian, but every time I hear the word "meatloaf", I get a pinch in my stomach. It just makes me think of a heavy brick of unhealthy meat and not the light, healthy meal that I am actually going to prepare.  I never make meatloaf with ground beef and I always bake my "meatloaf" so to me a "turkey bake" is a completely appropriate name.  I saw this recipe when I first moved to St. Louis on the food channel.  The Neelys were making this for the kids so I took a mental note and decided to finally try out the recipe this week.  I made some modifications based on what ingredients I had laying around.  I was fascinated by the idea of including blue cheese in my "turkey bake".  I thought it would be overbearing especially for Moe who likes blue cheese but in moderation.  However, this wasn't the case at all.  It was a nice compliment.


Turkey Bake with Mushrooms and Blue Cheese
Source:  Modification from Gina's Turkey Meatloaf from The Neelys

1 pound of ground turkey

1 cup of mushrooms, finely chopped

1 small green pepper

1 small white onion, finely chopped (or 2 small shallots finely chopped)

1 garlic clove, finely chopped

1/8 cup of chicken stock

1 egg, lightly beaten

1/4 cup of panko (or left over bread crumbs that have sat out for a night and hardened)

4 ounces of blue cheese (if crumbles are large, break them up into smaller pieces)

1/2 can of tomato paste

1 can of fire roasted diced tomatoes

red pepper flakes, optional

1 shallot

salt and pepper to taste

olive oil

Preheat oven to 350 degrees.  Heat oil in a saute pan and add diced white onion, green pepper, mushrooms, and garlic.  Saute until mushrooms are browned and onions are translucent, approximately 5 minutes. Crush red pepper flakes and add to pan if desired. Remove mixture from heat and set aside and allow to cool.  In a mixing bowl, combine egg, bread crumbs, blue cheese, and mushroom/onion mixture.  Fold in turkey with your hands and combine.  Careful not to over mix.  Pour turkey mixture into a bread loaf pan or casserole dish.  If in a casserole dish, shape into a rectangle.  

In a bowl, mix canned tomatoes and tomato paste together and season with salt and pepper.  Slice remaining scallion long ways.  Do not dice but keep in long pieces to place on top turkey bake.  Pour sauce over turkey mixture and top with slices of scallions. Bake for 1 hour and 10 minutes or until internal temperature is 160 degrees.    Slice, serve, and enjoy!

- Miss J 

Served with grilled eggplant and baked polenta.