Turkey Meatloaf Sandwiches

I love turkey burgers but they fall apart on the grill all the time.  So, to get around that, I make a herbed turkey meatloaf and serve them as a tasty sandwich.  This is a great recipe for a larger gathering.  You can do it mostly in advance and is a delicious lunch for a casual gathering of friends.

Ingredients 

• 5 pounds of ground turkey
• 4 extra large eggs, beaten
• 2 cups panko bread crumbs
• 1 1/2 cup feta cheese, crumbled
• 1 1/2 cup red onion, finely chopped
• 1/4 cup each basil, chives, and dill, finely chopped
• 1/4 cup Chimichurri Rub
• 3 garlic cloves, minced
• 1/2 tablespoon red pepper flakes
• 2 cups ketchup
• 1/2 cup balsamic vinegar, separated in quarter cups
• 1 cup parmesan cheese
• Kosher salt and freshly ground pepper
• LPB Cilantro Sauce
• Brioche rolls
• 2 tablespoons of unsalted butter
• 3/4 pounds button mushrooms, sliced
• 1/2 cup ruby red port

Making It

• Turn oven to 375 degrees
• In a large mixing bin, put the turkey, eggs, bread crumbs, feta, onion, herbs, Chimichurri Rub, garlic, red pepper flakes, 1/4 cup of balsamic, 1 teaspoon of kosher salt and 1/2 teaspoon of pepper and mix together with a fork then form the loaf on a baking sheet lined with parchment paper (see above)
• In a small bowl, mix the ketchup, parmesan cheese and the remaining 1/4 cup of balsamic vinegar.  Spread over the turkey-loaf and put on the middle rack of the pre-heated oven for 30 minutes, let rest and slice into 1/2 in slices
• Make the LPB Cilantro Sauce
• As the meatloaf bakes, melt the butter in a sauté pan and add the mushrooms, add a tablespoon of Chimichurri Rub and cook for 8-10 minutes, add port until mostly evaporated, kosher salt and pepper to taste
• Put on stove-top grilling pan over high heat and toast the brioche rolls so you can see the blackened grill marks
• Cut the 1/2 in sliced turkey meatloaf on half and place on the bun side by side, place the mushrooms on top then the LPB Cilantro Sauce on top and then the top of the bun and serve