Beef, Turkey and Mushroom Meat Loaf


For a healthier meat loaf, Restaurant Divided host and weight-loss guru Rocco DiSpirito cuts back the meat and swaps in mushrooms. He uses earthy creminis along with ground beef and turkey for a loaf that’s moist and tasty. Slideshow:  More Steak Recipes  Recipe from Food & Wine Chefs' Easy Weeknight Dinners. 

Beef, Turkey and Mushroom Meat Loaf
Photo: © Fredrika Stjärne
Active Time:
10 mins
Total Time:
45 mins


  • 10 ounces cremini mushrooms

  • 2 cups puffed rice cereal

  • 2/3 cup fat-free, low-sodium chicken broth

  • 2 large egg whites, lightly beaten

  • 4 garlic cloves, chopped

  • 1/2 cup ketchup or low-sugar ketchup

  • 1 teaspoon salt

  • 1/2 teaspoon freshly ground black pepper

  • 3/4 pound lean ground beef

  • 3/4 pound lean ground turkey



  1. Preheat the oven to 375°. Line a rimmed baking sheet with parchment paper. In a food processor, pulse the mushrooms until finely chopped and scrape into a large bowl. Add the cereal and chicken broth to the processor and pulse until the cereal is coarsely crushed. Add to the mushrooms along with the egg whites, garlic, 1/4 cup of the ketchup and the salt and pepper. Add the beef and turkey and mix well with your hands.

  2. On the prepared baking sheet, shape the meat mixture into a 12-by-5-inch oval and spread the remaining 1/4 cup of ketchup on top. Bake for 30 minutes, until an instant-read thermometer inserted in the center of the loaf registers 165°. Let stand for 5 minutes before slicing.

Make Ahead

The uncooked meat loaf can be refrigerated overnight. Bring to room temperature before baking.

Serve With

Mashed potatoes and roasted tomatoes.

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