Moist Turkey Meatloaf

300g Closed Cup Mushrooms, Chopped ( I Used A Food Processor Which Was WAY Easier)

1 Medium Onion, Finely Chopped

2 Garlic Cloves, Grated

1/2 Tsp Salt

1/2 Tsp Ground Black Pepper

1 Tbsp Worcestershire Sauce

7 Tbsp Ketchup

60g Bread Crumbs

80ml Milk

2 Large Eggs, Lightly Beaten

500g Turkey Mince (I Used 7% Thigh Mince)

Fry Light

Heat oven to 180 degrees celsius. Lightly oil a rimmed baking sheet (or 9-inch by 13-inch baking pan) lined with aluminium foil, or use a silicone baking tray/loaf tray.

Heat oil in a large skillet over medium-low heat. Add the onion and cook, stirring occasionally, until softened; about 5 minutes. Add the garlic and cook for about 1 minute.

Stir in the chopped (they should be chopped into small chunks like the image below, I would use a food processor) mushrooms, a 1/2-teaspoon of salt, and a 1/4-teaspoon of pepper. Cook until the mushrooms give off their liquid and it boils away; about 10 minutes. See the image below as a guide.

Transfer the onions and mushrooms to a large bowl, and then stir in the Worcestershire sauce and 3 tablespoons of the ketchup. Set aside to cool for 5 minutes.

Meanwhile, combine the breadcrumbs and milk in a small bowl.

Stir the breadcrumb mixture and the eggs into the mushrooms and onions. Using a fork or your hands, gently mix in the turkey, a 1/2-teaspoon of salt and a 1/4 teaspoon of pepper. The mixture will be very wet and sticky.

Form the meatloaf into baking tray/loaf tray. Then spread the remaining 4 tablespoons of ketchup on top.

Bake the meatloaf for about 50 minutes. Let stand 5 minutes before slicing.