Turkey Meatloaf with Duxelles

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
30

Make this flavorful meatloaf in just under one hour. With fresh vegetables and mushroom duxelle, this turkey meatloaf is great for lunch or dinner.

Ingredients

8 oz. minced onion
8 oz. minced celery
8 oz. minced carrot
8 oz. minced garlic
2 oz. canola oil
4 lb. ground turkey
2 lb. mushroom duxelle
18 oz. egg, lightly beaten
9 oz. panko
1/2 cup chopped fresh thyme
1/2 cup chopped fresh sage
2 oz. Worcestershire sauce
1 tbsp. kosher salt

Steps

  1. Preheat oven to 350°F.
  2. Saute onions, celery, carrot and garlic in canola oil until soft, about 8 to 10 minutes. Chill completely.
  3. Combine chilled sautéed vegetables with remaining ingredients until just mixed. Do not overmix.
  4. Scale into 5-ounds unites. Shape into 16-inch loaves and place on oiled sheet pan.
  5. Bake for 35 to 45 minutes, or until internal temperature reaches 165°F.
  6. Allow meatloaf to rest for 10 minutes and slice into 20 equal portions. 

Recipe by Yale University

More From FoodService Director

Managing Your Business
busy kitchen

While catering a wedding for a previous employer years ago, Rahul Shrivastav—now director of catering at University of Michigan—found himself in a panic when an elevator malfunction put salad service on hold. “The wedding was in a very old building and the elevator had issues,” he says. “We had 200 plated salads in the freight elevator when it got stuck. The dinner needed to start—they were doing their toasts.” In a panic, Shrivastav hustled up a plan B: His team would station a chef outside the ballroom, and he’d plate new salads right there.

Luckily, the elevator was fixed in...

Ideas and Innovation
soup sandwich

Aside from Black Friday shoppers, there may be no crowd of people more eager to get to their bounty than wedding guests headed for the passed appetizers. While they’re surely thrilled for the bride and groom, that feeling comes second to the thrill of landing that first shrimp skewer—especially after a long ceremony. Same goes for work-related cocktail parties. Caught up in an awkward conversation? Oh look, it’s the mini-grilled cheese guy!

This month, FoodService Director takes a deep dive into catering, from the latest and greatest in menus to starting a new program at your...

Ideas and Innovation
shrimp lemon

In an interview with Bon Appetit magazine, Victor Clay, a line cook at Nobu Dallas in Texas, reveals his two simple tricks to prep an average of 15 to 20 shrimp per minute.

First, use kitchen shears to split the back of the shrimp. Then, before removing the vein, run the shrimp under cold water, which will loosen the vein. This cuts down on cleaning time, and prevents cooks from having to soak and rinse the shrimp afterward.

Menu Development
beau rivage resort blended burger

Stealth health is so 1998. When author Evelyn Tribole’s original book on sneaking healthy add-ons into meals was published nearly 20 years ago, there may have been a genuine nutrition need to fill. But as today’s diners are increasingly requesting more produce at the center of the plate, another need has taken the lead: a desire for creativity. Here’s how operators are openly blending meat with other ingredients—or eliminating animal products entirely—to take protein to another level.

In April, dining halls at Yale University in New Haven, Conn., began offering the Beyond Burger, a...

FSD Resources