Photo: Alison Miksch; Styling: Heather Chadduck Hillegas
Round out the meal with Brussels sprouts and your favorite rice pilaf.
Makes 2 loaves (each loaf makes 6 servings)
1. Preheat oven to 400°. Process mushrooms in a food processor until finely ground. Stir together onion, next 5 ingredients, and mushrooms in a large bowl. Combine tomato paste, salt, pepper, and 1 (8-oz.) can tomato sauce; stir into mushroom mixture.
2. Add turkey to mushroom mixture, and combine, using hands, until well blended. Line 2 (9- x 5-inch) loaf pans with heavy-duty aluminum foil; coat lightly with cooking spray. Divide turkey mixture between prepared pans. Place pans on a foil-lined baking sheet.
3. Bake at 400° for 30 minutes. Spread remaining 8-oz. can tomato sauce over meatloaves. Bake 30 more minutes or until a thermometer inserted in center of meatloaf registers 165°.
4. Let meatloaves stand 10 minutes. Slice and serve 1 loaf. Cool second loaf completely; cover and chill for later use.