The time has arrived!! I have made the first meal of the week in the “5 dinners under 50 dollars” series—and I am PUMPED!
We already talked about how I do not make your mommas meat loaf back when I made my Creamy Pesto Stuffed Meatloaf. Well let me tell you, not only is this meatloaf just as good, but this whole dinner was just a mere 10.85! Yeah, you read that right.
Here is the breakdown:
Sprouts all-natural ground turkey: 4.99
Trader Joe’s sliced white mushrooms: 2.49 (this bag is large and will usually serve in two recipes)
Sweet Potatoes: 88 cents per pound
Trader Joe’s bag of broccoli florets: 2.49
That’s it! All healthy ingredients, all easily accessible, and they come together to make one amazing dish. I am a big roasted broccoli fan so I usually just toss my broccoli on a sheet pan and roast for about 30-35 minutes at 375. I add some salt, pepper and olive oil and the crispy little florets are the perfect side.
Sweet potatoes are also a great side cooked in every way imaginable. In this dinner I just went with a simple baked sweet potato. Keep in mind, when cooking a potato that is probably your longest cook time so you want to get your potatoes into the oven first to allow them to soften before you serve dinner.
The kicker in this recipe is the gravy. Just made from simple pan drippings and some Slow Cooker Bone Broth it really takes this meatloaf to a whole new level. Honestly, I just drizzled it over my whole plate, because… why not.
The first of this week’s EYHO on a budget meals was a success and I can’t wait to hear what you think!
Enjoy and eat your Hartt out!
- ½ onion, diced
- 1⅓ cup mushrooms, diced
- 2 Tablespoons olive oil
- 1 pound ground turkey
- ½ cup breadcrumbs
- 1 egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon sea salt
- 1 cup bone broth
- 1 Tablespoon Worcestershire or A1
- 3 teaspoons flour
- Add onion and 1 cup mushrooms to a medium skillet on medium-high heat with olive oil to coat the pan. Cook down mixture for approximately 6 minutes until browned and reduced.
- Using a colander drain excess liquid off of mushrooms and onions and set mixture aside. Set aside pan with the strained liquid, this will be used to make gravy later.
- In a large mixing bowl add ground turkey, breadcrumbs, egg and seasoning. Using clean hands or gloves, mix all ingredients until incorporated.
- Line a standard 9 x 5 loaf pan with parchment paper. Pack the first half of the ground turkey in the bottom of the pan spreading it evenly.
- Using a large spoon, scoop onion and mushroom mixture into the center of the meatloaf leaving about ½ inch of space around the edge.
- When the filling is in place, add the second half of the turkey meat to the top pinching down the sides to be sure the filling does not fall out.
- Place meatloaf in oven at 350 degrees for 40 minutes, until the top is golden brown.
- While meatloaf is in the oven, place the sauce pot with the drippings from the onions and mushrooms on medium heat. Add bone broth, remaining mushrooms and Worcestershire or A1 and bring to a boil.
- Once a boil is reached slowly whisk in flour until texture thickens and there are no clumps. Lower to simmer and stir occasionally for 10 minutes.
- Remove meatloaf from oven, top with gravy and serve warm.
Don’t forget to pin this recipe for Salisbury Stuffed Meatloaf for later!