perfect fall meal

​Appearing in the October 2021 issue of “Southern Living Magazine” was a terrific one pan meal perfect for cool fall evenings, Skillet Turkey Meatloaves with Mushroom Gravy. For the recipe you’ll need ground turkey, yellow onion, panko breadcrumbs, Worcestershire sauce, extra-virgin olive oil, fresh garlic, fresh thyme leaves, kosher salt, black pepper, Brussels sprouts, carrots, butter, cremini mushrooms, all-purpose flour and chicken stock. In place of the cremini mushrooms, I substituted white mushrooms. 

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The Brussels sprouts are sliced in half while the carrots are halved lengthwise and sliced on an angle in 1-inch pieces. The recipe called for a cast iron pan, but I used my larger LeCrueset braiser. The veggies are tossed in the pan with some extra-virgin olive oil and a bit of salt. The turkey is mixed with chopped onion, panko, Worcestershire salt, extra-virgin olive oil, garlic, thyme, salt and pepper. The mixture is then evenly divided and shaped into mini meatloaves, placed on top of the veggies and roasted in a 450° oven for approximately 25 minutes.

Once the meatloaves and veggies are done cooking, they are removed to a plate, covered and kept warm. Into the skillet goes some butter and sliced mushrooms. Once browned, flour and minced garlic is sprinkled on top and the mixture is sautéed for one minute. Stock is poured into the pan and stirred to release the fond to create a pan sauce. The sauce is poured over the top of meatloaves, with any extra on the side.  A little sprinkle of extra thyme leaves for presentation would be lovely.
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What a wonderful meal! The turkey meatloaf had such a luscious taste. The mushroom gravy really pulled all the flavors together. The carrots and Brussels sprouts were nicely browned and tender. A perfect fall meal thoroughly enjoyed by my husband and I. By the way, I prepared a full recipe and now have a meal for another evening!

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Skillet Turkey Meatloaves with Mushroom Gravy
Southern Living Magazine, October 2021
By Lisa Cericola & Patricia S. York
  
Active Time: 45 minutes
Total time: 1 hour 5 minutes
 
Ingredients
 
1-pound 85/15 lean ground turkey (white and dark meat)
½ cup finely chopped yellow onion (from 1 small onion)
⅓ cup panko breadcrumbs
2 teaspoons Worcestershire sauce
2 ½ tablespoons extra-virgin olive oil, divided
3 teaspoons finely chopped garlic (from 3 large cloves), divided
3 teaspoons fresh thyme leaves, divided, plus more for garnish
1 ½ teaspoons kosher salt, divided
½ teaspoon black pepper, divided
8 ounces fresh Brussels sprouts, trimmed and halved (2 cups)
3 medium carrots (halved lengthwise if wider than ¾ inch), sliced on an angle into 1-inch pieces (1⅓ cups)
1 tablespoon unsalted butter
1 (8-oz.) pkg. fresh sliced cremini mushrooms (about 3 cups)
1 tablespoon all-purpose flour
1 cup unsalted chicken stock
Hot cooked mashed potatoes, for serving
 
Directions
 

1. Preheat oven to 450°F. Place turkey, onion, panko, Worcestershire sauce, 1½ tablespoons of the oil, 2 teaspoons of the garlic, 2 teaspoons of the thyme, 1 teaspoon of the salt, and ¼ teaspoon of the pepper in a large bowl; gently mix together using your hands just until incorporated. Divide turkey mixture evenly into 4 portions, and form each portion into a football-shaped loaf about 4 inches long and 1½ inches thick (don't pack the mixture too tightly). Set aside.
2. Place Brussels sprouts and carrots in a large cast-iron skillet. Add ¼ teaspoon of the salt and remaining 1 tablespoon oil; toss to coat, and spread in an even layer. Arrange uncooked meatloaves on top of vegetable mixture. Bake in preheated oven until vegetables are browned and tender and a thermometer inserted into thickest portion of each meatloaf registers 165°F, about 25 minutes.
3. Remove skillet from oven. Transfer meatloaves and vegetable mixture to a platter, or divide evenly among 4 plates. Cover with aluminum foil to keep warm. Do not wipe skillet clean. 
4. Add butter to skillet, and melt over medium-high until sizzling. Add mushrooms in an even layer. Cook, undisturbed, until bottom sides are lightly browned, about 4 minutes. Stir mushrooms. Cook, stirring often, until tender, about 2 minutes. Sprinkle with flour, and stir in remaining 1 teaspoon each garlic minute. Slowly stir in stock, scraping up any flour stuck to bottom of skillet. Bring to a simmer over medium, stirring occasionally. Simmer, stirring often, until thickened to desired consistency, 4 to 5 minutes. Remove from heat; stir in remaining ¼ teaspoon salt and pepper.
5. Serve meatloaves and vegetables alongside hot cooked mashed potatoes; top with gravy. Garnish with additional thyme leaves.

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