Mushroom Meatloaf

Serves 4


  • 1 lb. Mycopia mushrooms, mixed or single variety
  • 1 lb. lean ground beef
  • 1 lb. ground turkey breast
  • 1 small onion – about ¾ c. roughly chopped
  • ¼ c ketchup
  • 2 eggs, beaten – optional
  • 1 tsp. dried thyme
  • ¾ tsp. salt
  • ¼ tsp. black pepper


  1. Add the onion followed by the mushrooms into your food processor. Pulse until the size of lentils, but not mushy. Add the eggs, seasoning and ketchup. Eggs are optional, but the loaf holds together better with them.
  2. Combine the meats and mushroom mixture by hand. Shape into an oblong loaf in a roasting pan.
  3. Bake at 350° degrees for about 35-45 minutes.  Thicker shapes take longer than flat ones. Internal temperature should be 165° degrees when done. Allow to set at least ten minutes before slicing.

Side Note

Easy, fast, delicious. More healthful than a regular meatloaf. Low-fat mushrooms substitute for some of the meat, and for all of the high-carb bread crumbs. Beef adds flavor. Turkey reduces overall fat. Mushrooms keep it light while adding flavor. Our friends at the Mushroom Council call this "swapability."