Italian Turkey Meatloaves

• 1 pound sliced button mushrooms
• 2 cups finely chopped onion
• 1 cup grated Parmesan cheese
• 3/4 cup Italian breadcrumbs
• 1 tablespoon minced fresh garlic
• 2 large eggs, lightly beaten
• 1 (7-oz.) container refrigerated basil pesto
• 2 tablespoons tomato paste
• 1 1/2 teaspoons table salt
• 1 teaspoon freshly ground black pepper
• 2 (8-oz.) cans tomato sauce
• 2 (20-oz.) packages lean ground turkey

1. Preheat oven to 400u0b0. Process mushrooms in a food processor until finely ground. Stir together onion, next 5 ingredients, and mushrooms in a large bowl. Combine tomato paste, salt, pepper, and 1 (8-oz.) can tomato sauce; stir into mushroom mixture.
2. Add turkey to mushroom mixture, and combine, using hands, until well blended. Line 2 (9- x 5-inch) loaf pans with heavy-duty aluminum foil; coat lightly with cooking spray. Divide turkey mixture between prepared pans. Place pans on a foil-lined baking sheet.
3. Bake at 400u0b0 for 30 minutes. Spread remaining 8-oz. can tomato sauce over meatloaves. Bake 30 more minutes or until a thermometer inserted in center of meatloaf registers 165u0b0.
4. Let meatloaves stand 10 minutes. Slice and serve 1 loaf. Cool second loaf completely; cover and chill for later use.

button mushrooms, onion, parmesan cheese, italian breadcrumbs, fresh garlic, eggs, basil pesto, tomato paste, salt, freshly ground black pepper, tomato sauce, lean ground turkey

Taken from www.myrecipes.com/recipe/italian-turkey-meatloaves (may not work)