Turkey Meatloaf Marsala

1. Heat a large skillet over medium heat with the olive oil. Add your onions, carrots, and celery. Allow to cook until the onions are translucent and the vegetables are becoming tender, 2-4 minutes.
2. Add the mushrooms, garlic, oregano, and crushed red pepper. Continue to sauté, stirring occasionally, until the mushrooms have released their liquid and softened, about 4 minutes. 
3. Pour in your wine and allow it to come to a simmer. Let it cook until most of the liquid has evaporated, about 3-5 minutes. There will be some liquid.
4. Turn off the heat and stir in the panko, parsley, and basil. Let the mixture cool completely while the breadcrumbs hydrate.
5. Add the ground turkey, Italian turkey sausage, parmesan, salt, Worcestershire, and vegetable mixture to a large bowl. Gently mix together, folding it in over on itself until just combined.
6. Heat a skillet on medium and add a small amount of olive oil. Break off a piece of the meat mixture and form it into a patty. Let both sides brown and cook through. Give it a taste. Adjust your seasoning in your meatloaf as needed.
7. Line a baking sheet with parchment paper. Place the meat mixture onto the baking pan and form it into a loaf.
8. Let the meatloaf chill in the refrigerator for at least 30 minutes, up to over night.
9. Heat your oven or grill to 375. If cooking this on the charcoal grill bank your charcoal to one side creating a cooler zone. If using a gas grill only ignite some of your burners creating two zones. Place your meatloaf on indirect heat.
10. Let the meatloaf cook for 50-60 minutes, or until the internal temperature is 160 degrees.
11. Remove from the heat and lightly tent the meatloaf with foil allowing it to rest for 10 10 minutes. It will continue to cook to 165.
12. Slice your meatloaf and serve it with the mushroom gravy. Garnish with fresh parsley if desired.

Creamy Mushroom Marsala Gravy

1. Heat a skillet or saucepan over medium high heat. Add 1 tbsp of butter.
2. Add the mushrooms. Let them cook until they’ve released their liquid and have begun to brown, only stirring occasionally, about 6-8 minutes.
3. Turn the heat to medium. Add the remaining butter, shallots, and garlic. Season with salt and pepper. Cook for two minutes until the shallots are translucent and the garlic is fragrant.
4. Sprinkle the flour over the top. Stir continually until it becomes a little nutty smelling, about 2 minutes.
5. Slowly pour in the marsala wine while stirring. Continue to stir for 2 minutes. It will be very thick and sticky while you let some of the alcohol begin to burn off.
6. Slowly pour in the chicken stock stirring continuously. Continue to stir until it comes to a boil. Let it boil for a couple of minutes until it has thickened.
7. Turn the heat to low. Stir in the fresh herbs and heavy cream. Taste for seasoning and adjust.