Turkey Meatloaf Pie with a simple Mushroom Sauce

Earlier this week, we had a freak day of snow. I mean that in every sense of the word. The day started out with flurries and got me all excited about the prospect of snow.

I'm in love with gazing out the window and soaking in the picture-perfect pretty white snow-topped trees and roofs. My eyes happily ignore the madness on the ground, where people have to slog over shoveling sidewalks or walk gingerly to avoid ski-ing down the road (I'm glad I haven't had the pleasure yet, but, being the klutz I am, I'm sure it's coming sooner than later) or leave the house an hour early to make up for snow traffic or crazies on the road.

We've had flurries before but they've never lasted this long. It started in the morning and lasted all day! Yes, so I was hopeful that days of snow were here again. And Voila, by late afternoon, the ground started turning white and the tree and roof tops too. I was ecstatic. Well, at least till next morning, when the sun decided it wasn't time to give me a good snowy landscape yet.

Though it's been sunny here and there ever since, winter is definitely here and it is time for nice, comforting, meaty meals. That's when I thought of meatloaf and mashed potatoes. What's even better? I put everything together and made a meatloaf pie so it was just one dish of goodness. Yumm! I'm a sucker for simple, easy to make meals. You top it off with some sauteed mushrooms or a sauce and you're set with a dinner that you can curl up to on the couch (yes, we break rules by eating dinner on the couch but it's so much more cosy!). Bon Appetit!

Turkey Meatloaf Pie (adapted from one of my favorite cooks, Ina Garten)

Ingredients and instructions:

Seasoning sauce

• 1 pound ground turkey breast
• 1 small onion, chopped 
• 1/2 tablespoon good olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon fresh thyme leaves 
• 4-5 tablespoons Worcestershire sauce
• 1/4 cup chicken stock
• 1/2 teaspoons tomato paste

For the meat

• 1/4 cup plain dry bread crumbs
• 1 large egg, beaten
• 1/4 cup ketchup

For the mashed potatoes topping

• 1 large russet potato (or 2 small/medium)
• 1/4 cup milk
• 1/2 teaspoon garlic powder
• Salt to season
• Handful of mozzarella or cheddar cheese

Preheat oven to 325 degrees F.

In a medium saute pan, over medium-low heat, cook the onions, olive oil, salt, pepper, and thyme until translucent, but not browned. Add the Worcestershire sauce, chicken stock, and tomato paste and mix well. Allow to cool to room temperature.

Combine the ground turkey, bread crumbs, eggs, and onion mixture in a large bowl. Mix well and shape into a pie dish. Spread the ketchup evenly on top. Bake for 1-1 1/2 hours (if its a meatloaf, until the internal temperature is 160 degrees F - I'm not sure how this guage works for the pie because it isn't a big chunk like the loaf). 

While the meatloaf base is baking, boil and mash your potato. Add the milk, garlic powder and salt. Mix well till you get a nice, creamy texture. You can adjust the amount of milk accordingly.

Just 5 minutes before the meatloaf base is done, take it out, spread the mashed potatoes on top, sprinkle with cheese and send it back to the oven. Once it's done, slice, pour mushroom sauce over it and enjoy!

Simple Mushroom Sauce (serves 2)

• 10-12 baby bella mushrooms
• 1 tablespoon butter
• 1/2 cup of any dry white wine from your stash (use red if you're using beef broth)
• 1/2 cup low sodium chicken broth
• 1 teaspoon cornflour mixed with a little water
• Sprinkling of dried parsley

Saute the mushrooms in butter. Once it's softened, add the white wine and let it cook for a minute or two. Add the chicken broth and simmer for a few minutes. Slowly pour in the cornflour mix and stir till the sauce thickens, a couple of minutes. If your sauce is till too watery, add more cornflour mixed with water. I added more cornflour and it got a bit thick but, I was too lazy to thin it out with more broth.