Name: Beef, Turkey and Mushroom Meatloaf
Total time: 45 min
Ingredients: 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

Beef, Turkey and Mushroom Meatloaf

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Chef Rocco DiSpirito created this gluten-free meatloaf recipe using a mix of ground mushrooms, beef, and turkey for a moist, flavorful result.

Rocco DiSpirito

Updated on January 27, 2023

Beef, Turkey and Mushroom Meat Loaf — Photo: © Fredrika Stjärne

Active Time:

10 mins

Total Time:

45 mins

Servings:

For this meatloaf, which is gluten-free, chef Rocco DiSpirito uses puffed rice cereal to bind the meat instead of flour. If you are avoiding gluten, be sure to check the label on the brand of puffed rice you buy; some brands include malt syrup, which is made from barley. Adding egg whites to the mixture further helps bind the meatloaf

DiSpirito also reduces the amount of meat in the recipe by adding ground cremini mushrooms to the mix, which give the meatloaf an earthy, umami-rich flavor while lightening the overall density and texture. Garlic, ketchup, salt, and pepper round out the seasonings for this simple but flavorful main course. The ketchup glaze on top of the meatloaf gently caramelizes in the oven while it cooks, intensifying the flavors. The result is a meatloaf that is savory, moist and tasty, and ideal for a crowd, especially one that might include people who are avoiding gluten. If you like, mix and shape the meatloaf up to a day in advance of cooking it, and keep it refrigerated. Remove the chilled meatloaf from the refrigerator about 30 minutes before cooking it to take the chill off it and ensure it cooks evenly. Serve the finished dish with mashed potatoes and roasted tomatoes.

Ingredients

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, divided
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 pound lean ground beef
3/4 pound lean ground turkey

Directions

Ingredients

Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper. In a food processor, pulse mushrooms until finely chopped; scrape into a large bowl. Add puffed rice cereal and chicken broth to food processor and pulse until cereal is coarsely crushed. Add cereal mixture to mushrooms along with egg whites, garlic, 1/4 cup of the ketchup and salt and pepper. Add beef and turkey and mix well with your hands.
On the prepared baking sheet, shape meat mixture into a 12-by-5-inch oval and spread remaining 1/4 cup of ketchup on top. Bake for 30 minutes, until an instant-read thermometer inserted in center of loaf registers 165°F. Let meatloaf stand for 5 minutes before slicing.

Make Ahead

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

Serve With

Mashed potatoes and roasted tomatoes.