Note: I have made this many times with both ground turkey breast and ground chicken thigh. Though I have not tried ground chicken breast, my guess is that would work just fine.
Ingredients
1.5 lb ground turkey breast or ground chicken thigh (see note above)
8 oz mushrooms, minced or chopped as small as possible
3/4 c yellow onion, diced small
2 cloves garlic, minced
1 c regular, gluten free, or chickpea breadcrumbs (or 3/4 c whole wheat)
3/4 tsp thyme (dried)
1 1/4 tsp salt
1/2 tsp pepper
1/3 c milk (whole, grass-fed is best)
1 tbsp worcestershire sauce (vegan or regular)
1/4 c dry sherry
7 tbsp ketchup, divided in to 3 and 4 tbsp
2 eggs
1-2 tbsp ghee, butter, or olive oil
Instructions
- Heat ghee/butter/olive oil in a medium skillet over medium heat. Add the onion and cook for 3-5 minutes, until it begins to soften.
- Add the mushrooms, thyme, salt, and pepper. Stir. Cook for 8-10 minutes, until mushrooms have given off a lot of their moisture.
- Add garlic. Cook for 1-2 minutes, until fragrant.
- Add dry sherry and cook until it has mostly evaporated, 3-5 minutes. Turn off heat and transfer the mushroom mixture to a large glass/metal bowl to cool for about 10 minutes.
- Preheat oven to 400 F.
- Once the mushrooms have cooled, add 3 tbsp ketchup and the worcestershire to the bowl, then stir. Add the breadcrumbs, then stir. Add the milk and stir. Finally, add the eggs. Mix very well.
- Add the ground meat to the bowl and mix thoroughly. It helps to use a large fork or your hands to get everything evenly combined.
- Line a large loaf pan with parchment paper. Transfer mixture to loaf pan and spread evenly. Coat with remaining 4 tbsp ketchup.
- Bake for 60-75 minutes, until a meat thermometer inserted in the center reads 165 F.