Turkey, Mushroom Duxelles and Chestnut Meatloaf

Thanksgiving is around the corner, and I was set on making a turkey meatloaf that can be served instead, or along with, the traditional roasted whole turkey.
To make the meatloaf, I once again used ground dark turkey meat from a local farm, that I’ve used before, and was happy with its quality.
As I was planning to serve the meatloaf with with wild rice salad, it occured to me, that I can use some of it in the meatloaf itself. That was a good idea, as the cooked wild rice added a nutty flavor, fiber and color to the meatloaf. Other tasty additions I’ve used were roasted chestnuts, mushrooms Duxelles, along with raw chopped shallots and fresh celery.
The Mushroom Duxelles, (a paste made of cooked finely chopped mushrooms and shallots), gave the meatloaf an intense earthy mushroom flavor, that paired wonderfully with the chestnuts and wild rice, while the raw celery and shallots added their freshness and special aroma. A bit of mustard, ketchup, soy sauce and maple syrup, rounded up the flavors.
This tasty and fragrant mixture was then topped with American made Pancetta, that both added its unique flavor and kept the meatloaf moist while baking.
While the meatloaf can be served immediately after baking, it benefits from spending the night in the fridge. This not only lets the flavors blend better, but also makes for easier entertaining.
Served with a crispy fresh wild rice salad, and roasted sweet potatoes, on the side, creates a plate that is perfect for Thanksgiving dinner, and, of course, for any other time of the year. Try it and enjoy.

Notes:
* Duxelles is a classic French condiment, made of finely chopped mushrooms, shallots, wine and herbs, cooked together to a paste-like consistency. In some versions parsley or cream are added, in others, different types of alcohol and types of mushrooms are used. Once prepared, Duxelles can be used in many ways: from simply serving it over toasted bread, to flavoring stews, soups, pasta dishes and more.
* Wild rice is not actually part of the more familiar rice plants, but the seeds of a grass, native to North America. It has nutty flavor and chewy texture.
* Vacuum packed roasted peeled chestnuts can be found in many supermarkets, or online.
* Pancetta is cured, unsmoked pork belly. If you can’t find it, or want stronger flavors, use prosciutto or thinly sliced bacon instead.
* For instructions of how to roast sweet potatoes, click HERE.

Mushroom Duxelles
Makes: 1 cup
Prep time: 20 minutes
Cooking time: 1 hour

Ingredients:
8 oz (227 grams) white button mushrooms
8 oz (227 grams) brown baby Bella mushrooms
1 large shallot, roughly cut
½ stick (55 grams) butter, cubed
1 Tbs olive oil
2 tsp salt
¼ tsp freshly ground four peppers mix
1 tsp dried tarragon, crumbled
1 tsp dried thyme leaves
1 cup semi-dry white wine
½ tsp honey, or sugar

1. Remove the mushroom legs (keep for stock) and clean them. Cut into large pieces and place in a food processor, fitted with the metal blade. Add the shallot, and process to an almost paste.
2. Melt the butter and olive oil in a large pan, over medium-high heat. Add the chopped mushrooms mixture, salt, pepper, tarragon, thyme, wine and honey. Mix well and bring to the verge of boil.

3. Reduce the heat to medium-low, and cook, mixing occasionally, for half an hour. Taste and adjust seasoning. Reduce the heat to low and cook, mixing occasionally, until the liquids evaporate and the mushrooms turn into a thick dark paste.

4. The Duxelles will keep, in an airtight container in the fridge, for a week. It can also be frozen, for up to two months.

Turkey Meatloaf
Makes: 8-10 portions
Prep time: 20 minutes
Cooking time: 45 minutes for the wild rice, 1 hour for Duxelles
Baking time: 45 minutes
Chilling time: overnight (optional)

Ingredients:
½ cup wild rice, rinsed
3 cups water
½ cup mushroom Duxelles (from above recipe)
3.5 oz (100 grams) roasted peeled chestnuts, coarsely chopped
1 lbs (455 grams) ground dark turkey meat
1/3 cup chopped  fresh celery
1 medium shallot, finely chopped
2 tsp salt
½ tsp freshly ground four peppers mix
2 tsp Dijon mustard
2 tsp ketchup
2 tsp soy sauce
1 Tbs maple syrup
1 L egg
¼ cup breadcrumbs
2 oz (55 grams) pancetta, sliced (see notes)

1. Mix the wild rice and water in a medium size pot. Cover the pot and bring to a boil over medium-high heat. Lower the heat to medium, and cook for about 45 minutes, until most of the kernels burst open. Strain if needed. You should end up with about 2 cups of cooked rice. Cool to room temperature. Measure ½ cup for the meatloaf, and keep the rest for the salad recipe below.

2. Preheat the oven to 340F (170C). Prepare a loaf pan.
3. In a large bowl, mix the turkey meat with the chopped chestnuts, celery, shallot, salt, pepper, mustard, ketchup, soy sauce and maple syrup.

4. Add the egg and breadcrumbs and mix again. Transfer the mixture into the loaf pan, and level the top with a spatula. Arrange the sliced pancetta on top.

5. Bake for 45 minutes, until the meatloaf is set. The meatloaf can be served at this point, but will taste better if covered and kept overnight in the fridge.

6. To serve, release from the pan, cut into portions and gently reheat in the oven. The meatloaf can also be served at room temperature.

Wild Rice Salad
Makes: 4
Prep time: 10 minutes (not including cooking of the wild rice)

Ingredients:
1½ cups cooked wild rice (see above)
¼ medium fennel heart, small chopped
½ celery stalk, small chopped
1 small red apple, cored and chopped into small cubes
Juice and zest of 1 tangerine (or small orange)
1 tsp salt
¼ tsp freshly ground four peppers mix
2 tsp maple syrup
¼ cup slivered almonds
2 tsp olive oil

Mix all the ingredients in a medium bowl. Taste and adjust seasoning. Cover and keep at room temperature until serving.