Stuffed Turkey Meatloaf
|Sliced mushrooms||10 Ounce (1 Package)|
|Unsalted butter||2 Tablespoon|
|Frozen chopped onion||2 Cup (32 tbs)|
|Ground turkey||2 1⁄2 Pound (2 Packages,1 1/2 Pounds Each)|
|Low sodium chicken broth||1 Cup (16 tbs)|
|Plain dried bread crumbs||2⁄3 Cup (10.67 tbs)|
|Frozen french cut green beans||9 Ounce, thawed (1 Box)|
|Shredded mozzarella cheese||4 Ounce (1 Cup)|
|Freshly ground black pepper||1⁄4 Teaspoon|
1. Place mushrooms in the bowl of a food processor, with the steel blade attached and pulse until finely chopped. Transfer to a large nonstick skillet. Add butter, onion, salt, and pepper and cook over medium heat, stirring, until soft and golden, about 6 minutes. Transfer to a bowl and let cool 5 minutes. Add turkey, eggs, broth, and breadcrumbs; mix with hands until blended.
2. On a baking sheet, shape meat into a 9-inch square. Arrange green beans, then cheese down center, leaving a 2-inch border on each of short ends of pan. Fold the long sides over the filling and crimp to seal, leaving a small vent in the top so the loaf doesn't split while baking. Form meat into a 9 x 5-inch loaf.
3. Bake until an instant-read thermometer inserted near the center of the loaf reads 145°F, about 1 hour and 10 minutes.