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1
Preheat the oven to 350F
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2
Lightly grease a large roasting pan.
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3
In a skillet, cook the CHOPPED onions and the garlic in the butter until soft.
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4
Add the mushrooms and cook for 5 minutes.
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5
Scrape the mixture into a large bowl and let cool.
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6
Add the turkey, bread crumbs, eggs, mustard, parsley, thyme, salt and pepper to the bowl; mix well.
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7
Shape half of the meat mixture into a 14x4-inch loaf, flattening the top.
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8
Place the green beans down the center, leaving a 1 inch border.
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9
Top with the remaining meat mixture, shaping and sealing the loaf to enclose the beans.
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10
Place the SLICED onions around the meat loaf.
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11
Bake for 45 minutes, or until an instant-read thermometer registers 160F and the loaf is firm to the touch.
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12
Transfer the meat loaf to a cutting board.
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13
Leave onions in the pan.
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14
GRAVY: Place the roasting pan with the sliced onions still in it over medium heat.
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15
Add 1/4 cup of the chicken broth, stirring up onions and any browned bits from the bottom of the pan.
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16
In a small bowl, whisk together the flour and milk, then add the remaining 1 cup chicken broth.
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17
Add flour-broth mixture to the roasting pan; bring to a boil, keep whisking.
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18
Cook until mixture is thickened.
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19
Slice meat loaf and serve with gravy.
