Mushroom Meatloaf with Balsamic Glaze

There's a restaurant in Santa Monica, R+D Kitchen, and they make the best Mushroom Meatloaf. I've only had it once, because I've only been there once, but it was enough to make me think of it every couple of days. I say this all of the time, but I wonder what it would be like to think thoughts that don't include food?

Balsamic... that's why their meatloaf is so good. Sweet balsamic, earthy mushrooms, rich, comforting meat. I tried to make my own version last night. And I think I did just fine, thank you very much...

Mushroom Meatloaf with Balsamic Glaze
(Serves 4)

1 lb. ground turkey
1 T olive oil
1 T unsalted butter
1 large shallot, finely chopped
2 cloves garlic, minced
8 oz. mushrooms (use a variety), chopped
Few sprigs thyme
Salt and pepper
3 T balsamic vinegar
Dash of Worcestershire sauce
1 egg, lightly beaten
1/3 cup grated Romano
2 slices bread (I used sourdough)
1 T milk
3/4 cup ketchup

In a large saucepan, heat olive oil and butter over medium heat. Add chopped shallot and minced garlic. Saute until soft and fragrant, about 5 minutes.


Add chopped mushrooms. Season with salt and pepper. Pull thyme leaves off of the stem and add to mushrooms. Saute for 6-7 minutes.


Add 2 tablespoons of the balsamic vinegar and Worcestershire sauce. Turn heat up to high and let balsamic thicken and reduce, a couple of minutes. Should turn into a glaze, like this:


Remove mushrooms from heat and let cool. Preheat oven to 375. Place bread in a food processor and pulse until it resembles bread crumbs. Add milk and pulse until combined. Place bread/milk mixture in large bowl.


To bowl, add ground turkey, egg (that has been lightly beaten), grated cheese, and cooled mushroom mixture.


Combine with hands. From into two loaves. Place loaves on baking sheet lined with foil (I use this because I hate cleaning).


In a small bowl, whisk together ketchup and remaining tablespoon of balsamic.


Spread ketchup/balsamic glaze over loaves.


Bake for 45-50 minutes.