📖 Instructions

1. Preheat your oven to 375°F (190°C). Grease your 9x13 inch baking pan – I use cooking spray, it's less messy.
2. In the large mixing bowl, gently combine the ground turkey, breadcrumbs, egg, onion, garlic, Worcestershire sauce, salt, pepper, and herbs. Don't overmix; you want it to be just combined. Overmixing makes the meatloaf tough.
3. Shape the meatloaf mixture into a loaf and place it carefully in your prepared baking pan. Make sure it's evenly distributed.
4. In a small saucepan, melt the butter over medium heat. Add the sliced mushrooms and cook until they're softened and nicely browned. About 8-10 minutes. Stir occasionally, It's all about getting those good mushroom flavors.
5. Pour in the red wine, scraping up any brown bits from the bottom of the pan – those bits are full of flavor, don't you dare waste 'em!
6. Add the chicken broth, and thyme to the pan. Reduce the heat to low and let the sauce simmer for about 15 minutes. This allows the flavors to deepen and meld together perfectly. You should see the sauce thicken slightly.
7. Pour the mushroom sauce evenly over the turkey meatloaf. Make sure that it's nicely coated.
8. Bake the meatloaf for 50-60 minutes, or until a meat thermometer inserted into the thickest part registers an internal temperature of 165°F (74°C).
9. Once it's cooked, let the meatloaf rest for about 10 minutes before slicing and serving. This helps the juices redistribute, resulting in a super moist meatloaf. See? I told you it was moist!
10. Serve the meatloaf with the remaining mushroom sauce drizzled over top. I like to serve mine with mashed potatoes and roasted green beans. It's a complete meal, right?
11. Enjoy! Let me know how yours turns out!