What's for dinner on this cold night? Mini Turkey Meatloafs with Mushroom/Madera Sauce

courtesy of one of my favourite Chefs- Michael Bonacini


3 cups ground turkey breast


2 cloves garlic, finely minced

1 medium Spanish onion, finely diced

1 tbsp Dijon mustard

1/4 tsp freshly chopped thyme

1 whole egg, lightly beaten

1/4 cup milk

1/2 cup bread crumbs

1 tbsp Worcestershire sauce

Splash of vegetable oil

Salt and pepper to taste

In a small frying pan over medium high heat, gently cook the diced onion and garlic in a splash of vegetable oil until soft and tender, about four or five minutes. Once cooked remove from heat and allow to cool.
In a large mixing bowl, place the ground turkey, egg, milk and breadcrumbs. Season well with salt and pepper.
Add the cooked and cooled onion and garlic, followed by the Dijon mustard, Worcestershire sauce and mix thoroughly. You may wish to fry a little of the mixture up in the pan to taste and check for seasoning.
Once satisfied that the seasoning is correct, divide the mixture into six or eight muffin piece sizes and place into a lightly oiled muffin pan. Bake in a pre-heated oven at 350F to 375F degrees for approximately 35 to 40 minutes.

Serves 6 to 8.

Mushroom Sauce

2 cups mushrooms of your choice, sliced and diced
1/2 cup chicken broth
1/4 cup Madera
1 tbsp butter
Splash of olive oil
Salt and pepper to taste

In a frying pan over medium-high heat, begin to sauté the mushrooms in a splash of olive oil, stirring and seasoning with salt and pepper.

Once the mushrooms begin to soften, add Madera and reduce by half.

Add the chicken broth and reduce by half.

Remove from heat, add the butter to enrich your sauce and serve.




I always make double, serve it on mashed potatoes and then freeze the left over meatloafs for another day.  One of my favourite recipes, and pretty healthy too!