Turkey Loaf with Mushroom Sauce

Quick look

  • prep 20 min    cook 45 min
  • serves 4


  • 2 cups finely chopped cooked turkey or chicken
  • 1 cup fresh bread crumbs
  • 2 tablespoons chopped drained canned pimientos
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon salt
  • 1/8 teaspoon white or black pepper
  • 3/4 cup low-fat (1% milkfat) milk
  • 2 large egg whites
  • 1 large egg
  • 1 1/2 cups sliced fresh mushrooms
  • 1/2 cup lower-sodium chicken broth
  • 1 can (12 ounces) evaporated skimmed milk
  • 3 tablespoons all-purpose flour
  • 1/8 teaspoon white or black pepper
  • 2 tablespoons minced parsley
  • 1 teaspoon lemon juice

    How to make it  1 hour, 5 minutes

  • 1

    To prepare the turkey loaf, preheat the oven to 325°F. In a large mixing bowl, combine the turkey, bread crumbs, pimientos, celery seed, salt and 1/8 teaspoon pepper. Whisk together the milk, egg whites and egg. Pour over turkey mixture. Mix thoroughly until combined. Press turkey mixture into a lightly greased 8 x 4 x 2-inch loaf pan. Bake for 45 to 50 minutes or until loaf is set in center.

  • 2

    Meanwhile, to prepare the mushroom sauce, in a medium saucepan, combine mushrooms and chicken broth. Bring to a boil. Lower heat and simmer, covered, for 1 minute or until mushrooms are tender.

  • 3

    In a small bowl, whisk together the evaporated skimmed milk, flour and 1/8 teaspoon pepper. Add to mushroom mixture. Cook over moderate heat, whisking constantly, until mixture starts to thicken. Cook and whisk for 2 minutes more or until thickened. Stir in parsley and lemon juice. Serve mushroom sauce over turkey loaf.

Nutritional Information(per serving)

  • Calories: 311
  • Fat: 8g
  • Saturated Fat: 2g
  • Cholesterol: 121mg
  • Sodium: 511mg
  • Carbs: 25g
  • Protein: 34g
  • Fiber: 1g

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