Wild Turkey and Mushroom Meatloaf

Ground wild turkey is healthy and easy to cook. Debone the tougher leg and thigh meat and grind with the breasts, and you won’t have to fuss with complicated cooking methods and cooking times had you kept them whole. Instead, what you get is a lean, flavorful protein that can substitute any ground red meat in your favorite recipes, including burgers, meatballs, casseroles, and even meatloaf. We use the same spices, cooking times, and methods, and heartily find that ground wild turkey can stand well on its own. 

Morel mushrooms, left, and dryad's saddle, right.

This recipe is the healthier version of classic meatloaf. Lower in fat and with a good helping of chopped onion, carrot and celery blended in, maybe this is the recipe that will get the pickiest of diners at your table to eat their vegetables. And the mushrooms that speckle the loaf also contribute a savory, toothsome bite to the dish. If you have access to wild mushrooms, it would make the meatloaf even better. We recommend dryad's saddle/pheasant back mushrooms, but only pick them while they're tender and young. 

We enjoy this dish best the day after—so it’s great for making ahead— when the loaf has cooled in the refrigerator and is easy to neatly slice. Then brown the slices in a hot pan with some olive oil, which adds a flavorful crust. This was some damn good meatloaf. 

To view the recipe for Wild Turkey and Mushroom Meatloaf, visit: https://www.gameandfishmag.com/editorial/wild-turkey-and-mushroom-meatloaf-recipe/347376