A flavorful and easy-to-make turkey loaf with shiitake mushrooms, perfect for a comforting meal.
Prepare the breadcrumbs by pulsing bread in a food processor until you have about 1 1/3 cups of crumbs.
Use slightly stale bread for better crumbs.
In a large mixing bowl, combine the breadcrumbs, ground turkey, shiitake mushrooms, onion, salt, eggs, and garlic until just mixed.
Avoid overmixing to keep the loaf tender.
Shape the mixture into a loaf approximately 9 x 6 inches and place it in the slow cooker.
Line the slow cooker with parchment paper for easier cleanup.
In a small bowl, mix the ketchup, Dijon mustard, and black pepper. Spread this glaze evenly over the top of the loaf.
Add a pinch of brown sugar to the glaze for a hint of sweetness.
Cover the slow cooker and cook on LOW for 5 hours, or until the loaf is fully cooked through.
Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
Let the loaf rest for 10 minutes before slicing and serving.
Resting allows the juices to redistribute, making the loaf more moist.
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