Turkey Meatloaf with Shitake Mushroom Au Jus Recipe

Name: Turkey Meatloaf with Shitake Mushroom Au Jus Recipe
Ingredients: *Turkey Meatloaf*; 1 tablespoon olive oil; 1 tablespoon butter; 1 1/2 cups onions, minced; 1 - 1 1/2 tablespoons garlic, minced; 1 teaspoon dried thyme; 1 teaspoon dried oregano; 1/2 teaspoon ground allspice; 3/4 cup heavy cream; 1 1/2 pounds ground turkey; 1 cup plain fine bread crumbs; 2 eggs, lightly beaten; 1/4 cup minced fresh Italian flat leaf parsley; 3 tablespoons ketchup; 1/2 cup Parmesan cheese, freshly grated; 1 1/2 teaspoons Kosher or sea salt; 1 - 1 1/4 teaspoons freshly ground black pepper, being careful to not overdo the salt because the Parmesan cheese can be salty in itself; *Shitake Mushroom Au Jus*; 1/2 cup stemmed and thinly sliced shitake mushrooms; 2 cups chicken stock, good quality, either homemade, canned, or use a good quality bouillon. Refer to NOTE; 1-2 beef bouillon cubes, crumbled in 1/2 cup hot water (or use 1/2 prepared demi-glace which is optimum here). Refer to NOTE; Salt; freshly ground black pepper

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This is not your everyday meatloaf, but one that will gratify the pallet.

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Cooking tools:

Loaf pan
Instant-read thermometer
Saute pan
Skillet
Saucepan
Mixing bowl
Oven
Stove
Pairing knife
Serving platter
Aluminum foil

Ingredients

*Turkey Meatloaf*
1 tablespoon olive oil
1 tablespoon butter
1 1/2 cups onions, minced
1 - 1 1/2 tablespoons garlic, minced
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon ground allspice
3/4 cup heavy cream
1 1/2 pounds ground turkey
1 cup plain fine bread crumbs
2 eggs, lightly beaten
1/4 cup minced fresh Italian flat leaf parsley
3 tablespoons ketchup
1/2 cup Parmesan cheese, freshly grated
1 1/2 teaspoons Kosher or sea salt
1 - 1 1/4 teaspoons freshly ground black pepper, being careful to not overdo the salt because the Parmesan cheese can be salty in itself
*Shitake Mushroom Au Jus*
1/2 cup stemmed and thinly sliced shitake mushrooms
2 cups chicken stock, good quality, either homemade, canned, or use a good quality bouillon. Refer to NOTE
1-2 beef bouillon cubes, crumbled in 1/2 cup hot water (or use 1/2 prepared demi-glace which is optimum here). Refer to NOTE
Salt
freshly ground black pepper