The majority of the meals I cook start with a recipe.  In most cases, I will modify that recipe to some degree in order to make it healthier than the original and I'll add or subtract a few items for personal preference.

I found a meatloaf recipe and after quickly glancing through it, I thought it sounded good.  When I attempted to cook the recipe, I took a closer look at the instructions and realized the meatloaf was fried in a pan.



What I like about a meatloaf is that it makes very little mess and requires very little attention.  You mix the contents in a bowl, you place it in the oven and you wait for it to finish.  Frying a meatloaf seems like a bunch of work, will make a big mess (because I'm messy), and requires a significant amount of my attention (which I wasn't prepared to give).

What we have below is a yet another bastardization of the original and I thought it was pretty tasty.  My wife thought it was one of the better meatloaves I've made but I'm not sure I'd go that far.  Enjoy.

Mushroom Meatloaf

- one package of Jenni-O extra-lean ground turkey
- one medium onion, chopped thin
- three garlic cloves chopped
- three large mushrooms, chopped
- 1/3 cup of part skim mozzarella cheese
- one egg yolk
- 1/2 cup of Italian seasoned bread crumbs
- 4 tbsp tomato paste
- one tbsp fat-free milk
- 1/4 tsp ground black pepper

Preheat oven to 350F degrees.

Thoroughly combine all of the above in a large bowl.  Transfer to a greased loaf pan and bake for one hour until center is no longer pink and juices run clear.

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