Turkey and Wild Mushroom Meatloaf Patties with Pan Gravy

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I hate dry food and don't eat white meat if I don't have to. This is the juiciest turkey burger patties I have ever had. The pan gravy is so delish!

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This recipe is fantastic. I used an entire small tub of portebella mushrooms only, I served it with rice, butternut squash and green beans with almonds. This is one of your best, Rachel.

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Love this recipe! We are turkey burger fans, and this added a nice flavor dimension to my usual recipe. Definitely a keeper!

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This is truly a 30 minute meal, that after making for my parents, I came home the next day and made it for myself. The recipe is 100% accurate. No need to adjust. Key is is the herbs.

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Overall pretty good for an easy to prepare meal. Thought the amount of fresh sage was a little too overwhelming, but next time I'll tweak it. Mushrooms and shallot were great with the turkey. Definitely made 8 patties instead of 4.

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Great recipe! Thank you Rachel Ray! This was my first time making a successful gravy! Woohoo!

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Honestly, it's like a thirty-minute Thanksgiving. We LOVE these at our house, and my husband requests them often. The poultry seasoning/sage is the key.

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These were so good, the gravy was fabulous! I didn't have sage, but had a lot of everything else, so I used 2 kinds of basil and some chopped rosemary. Otherwise, I followed the recipe as written. We had smashed red potatoes and English peas with it. It IS a family meal, not for a party, but it is delicious, and I think I will surely make this again. I used 93/7 ground turkey.

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This is my favorite Rachel Ray recipe - truly 30 minutes to fix and my son and husband love it - I have tried other turkey meatloaf recipes written by her and other chefs on this channel and this is by far our favorite. You can substitute onion for shallot, ground chicken for turkey, canned mushrooms for fresh - and it still turns out really good - hard to ruin this recipe.

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This has become one of my husband's favorite recipes. The shallots are really key to the flavour. I usually cook the patties in a pan as directed and have found that covering the pan is important - otherwise it's hard to get the center to cook through. I guess that is obvious, but thought I would mention it.