Ingredients

• 1 tablespoon extra-virgin olive oil
• 2/3 cup finely diced celery
• 1/3 cup finely diced onion
• 12 ounces cremini mushrooms, finely chopped
• 1 large egg, at room temperature, lightly beaten
• 1 1/2 pounds 93%-lean ground turkey
• 1/3 ounce dried porcini mushrooms (1/2 cup), ground to a powder in a spice grinder or a mini food processor
• 1/3 cup dry whole-wheat breadcrumbs, (see Tip)
• 2 tablespoon tomato paste
• 1 tablespoon Worcestershire sauce
• 2 teaspoons fresh thyme or 1 teaspoon dried
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper

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Cooking Directions

Step 1

Preheat oven to 375°F. Coat a large rimmed baking sheet or roasting pan with cooking spray.

Step 2

Heat oil in a large skillet over medium heat. Add celery and onion. Cook, stirring often, until softened, 2 to 3 minutes. Add cremini mushrooms. Cook, stirring occasionally, until they give off their moisture and it mostly evaporates, about 5 minutes. Pour into a large bowl; cool for 10 minutes.

Step 3

Stir in egg, turkey, ground porcini, breadcrumbs, tomato paste, Worcestershire sauce, thyme, salt and pepper until well combined, taking care not to overmix. Use a scant 3/4 cup to form an oval loaf about 4 inches long and 21/2 inches wide. Transfer to the prepared pan. Make 5 more loaves with the remaining mixture.

Step 4

Bake the loaves until lightly browned and an instant-read thermometer inserted into the center of one registers 165°F, 35 to 40 minutes. Slice and serve.