Turkey-Shiitake Meat Loaf Recipe

Soften the mushrooms by soaking them in boiling water to cover for 1 hour. Or use the microwave: Cover the bowl of mushrooms and water tightly with plastic wrap and microwave 5 minutes on HIGH. Allow to cool before proceeding.

Squeeze the liquid from the mushrooms, reserving the liquid. Cut off the tough stems, and chop the caps roughly. Slowly pour the mushroom soaking liquid into a measuring cup, being careful to leave any grit behind in the bowl.

Put the ground turkey in a large bowl.

Tear the bread slices into quarters or eighths, put in a food processor, and pulse until reduced to crumbs. Transfer to the bowl with the turkey. (Alternately, tear the bread into 1-inch pieces, place in a bowl, and pour over 1/4 cup of the mushroom soaking liquid. Add to the turkey.)

In the food processor, combine the onion, garlic, parsley, and shiitakes and pulse until finely chopped, but do not let them turn to mush.

Transfer to the bowl with the turkey and add the basil, oregano, salt, pepper, cheese, and 1 cup of the tomato sauce. Add 1/4 cup of the mushroom soaking liquid if you have not used it to soak the bread, and discard the rest of the liquid.

Using your hands or a large fork, mix the ingredients gently but thoroughly, being careful not to compact the meat.

Make an aluminum foil "cradle" that will help you easily remove the meat loaf from the cooker when it is done: Tear off a sheet of foil about 24 inches long. Place along the edge of the counter, and tear in half lengthwise. Fold each piece in half lengthwise, then in half again. Place the strips in the cooker in a cross shape, cen­tering them. The edges of the strips will hang over the edge of the cooker.

Place the meat mixture on top of the strips and shape into an oval or round loaf, depend­ing on the shape of your cooker, by pressing it gently, evening out the top, and shaping it to fit your cooker.

Bend the foil strips toward the meat loaf so they will not prevent the cover of the cooker from closing properly. Cover and cook on LOW until an instant-read thermometer inserted in the center of the loaf registers at least 180°F, 7 to 9 hours.

About 30 minutes before the end of the cooking time, bend the foil strips out of the way and pour the remaining tomato sauce over the meat loaf. Cover and continue to cook on LOW for another 30 minutes.

To serve, lift the meat loaf onto a cutting board or serving platter, using the foil "handles." Slide out and discard the strips. Slice the meat loaf and serve hot or cold.