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Turkey Meatloaf Marsala

February 22, 2013 by Angela LeMoine 5 Comments

I love playing with classic meals and putting a little twist on them. I    took the classic meatloaf and turned it into something a little more elegant but equally comforting and easy to make with this Turkey Meatloaf Marsala. 
turkey-meatloaf-marsala
Meatloaf… American classic but sometimes a bit blah. I admit, when it comes to meatloaf I tend to just go basic Italian or BBQ but I wanted to venture out and decided to go the marsala route! I love chicken marsala so figured that the simple sauce would be wonderfully delicious over top meatloaf too so I came up with this Turkey Meatloaf Marsala. It is a GREAT meal!

The marsala sauce I make is REALLY basic and tastes great. The key to the sauce is to let it simmer for a while to allow it to thicken and let the flavor concentrate. The meatloaf is kept very basic here too, allowing the flavor or the sauce to shine. I served Prosciutto Wrapped Asparagus Bundles & Cauliflower Puree along with this meatloaf. The meal looked like it should have been in a restaurant but its a simple meal to put together!
 
20 oz pkg lean ground turkey
1 egg
1 cup Italian seasoned breadcrumbs
1 Tbsp garlic powder
big handful fresh parsley, chopped
salt & pepper
For the Sauce:
10 oz pkg baby bella mushrooms, sliced
1 Tbsp olive oil
1 Tbsp unsalted butter
1 heaping Tbsp flour
2 cups marsala cooking wine
Oven at 375 degrees.
In a bowl add the ground turkey, egg, breadcrumbs, garlic powder, parsley and a bit of salt and pepper. Mix to combine.
Place into a baking dish and form into a loaf. Drizzle a bit of olive oil over top and bake for 30-35 minutes. Ground turkey should be cooked to an internal temp of 165 degrees. It can be removed at 160 and will rise the 5 degrees while resting.
While the meatloaf is cooking you can make the sauce. In a sauté pan over medium heat, add the olive oil, butter and mushrooms. Cook until the mushrooms are golden brown.
Add the flour to the mushrooms and toss just to coat. Add in the marsala cooking wine and simmer for 20 minutes on medium low/low until thickened and deeper in color. If you have some extra chopped parsley go ahead and add some into the sauce.
Pour the sauce over the sliced meatloaf and enjoy!!
HAPPY EATS!!!

Filed Under: Dinner, Turkey Tagged With: comfort food, dinner, italian, marsala, meatloaf, turkey

Previous Post: « Prosciutto Wrapped Asparagus Bundles
Next Post: Roasted Zucchini & Tomato Pizza »

Reader Interactions

Comments

  1. Michelle

    February 26, 2013 at 1:34 am

    Visiting from Recipe Sharing Monday.
    This is a great idea! Sure perks up meatloaf.

    Reply
    • Angela LeMoine

      March 1, 2013 at 2:58 am

      Thank you so much! Yes, meatloaf can be a bit boring, this definitely adds great flavor!

      Reply
  2. Christie Daruwalla

    March 4, 2013 at 8:21 pm

    Your meatloaf looks divine. Love the addition of mushrooms and marsala. Thanks for sharing on Thursdays Treasures.

    Reply
  3. Rosie

    January 28, 2021 at 5:22 pm

    I’m obsessed with this recipe! This is my all time favorite meatloaf recipe ever and my hubby agrees!! The Marsala sauce can be used over chicken and steak as well, it’s so easy to prepare., definitely a keeper. Thanks for sharing!

    Reply
    • Angela LeMoine

      January 30, 2021 at 10:05 am

      That’s so very kind thank you! So happy you enjoyed it. Happy cooking

      Reply

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Food blogger, wife to my high school sweet heart, momma to our two beautiful and energetic boys and lover of life. I hope to spread my love of cooking, share some of my favorite products and restaurants and maybe inspire others to get in the kitchen and try some recipes out!

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