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Turkey Walnut Mushroom Meatloaf

From: Walnut Marketing Board

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Serves 8


This is a moist, lean meatloaf you can serve with baked potatoes and a salad. Use leftover meatloaf to make meatloaf sandwiches.


  • 1 ¼ pounds lean ground turkey
  • 1 ½ cups finely chopped mushrooms (button, crimini, shiitake or combination)
  • 1 cup soft bread crumbs (about 2 slices firm bread, crumbled)
  • ¾ cup finely chopped California Walnuts
  • ½ cup finely chopped carrot (1 medium)
  • ¼ cup finely chopped onion
  • 2 tablespoons soy sauce
  • 2 teaspoons chopped fresh rosemary (or ¾ teaspoon dried)
  • ¼ teaspoon ground black pepper
  • ½ cup mango, peach or regular salsa


  1. Preheat oven to 375F.
  2. In a large bowl, use a spoon or your hands to combine all ingredients except salsa. Mix well until mixture holds together. Shape into a loaf about 8x5-inches and place in a 9x9 or 9x13-inch baking pan.
  3. Bake uncovered 30 minutes. Pour salsa on top and continue baking 10-15 minutes longer or until meatloaf releases some juices and internal temperature reaches 165F. Let stand 5 minutes before slicing.

Rosemary Mark for the Walnut Marketing Board

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