Turkey Meatloaf with Mushrooms and Herbs
['2 tablespoons extra-virgin olive oil plus additional for brushing', '2 cups 1/3-inch cubes crustless day-old pain rustique', '1 cup low-salt chicken broth', '8 ounces sliced button mushrooms', '2 large eggs, lightly beaten', '1/4 cup minced shallots', '2 tablespoons chopped fresh Italian parsley', '1 tablespoon chopped fresh thyme', '2 teaspoons coarse kosher salt', '1/2 teaspoon ground black pepper', '1 pound ground turkey (15% fat)', '1 pound ground turkey breast']
Preheat oven to 350°F. Brush 8 1/2 x 4 1/2 x 2 1/3-inch loaf pan with olive oil.
Toss bread with broth in large bowl. Let stand until bread absorbs broth and softens, about 10 minutes. Mix in mushrooms, eggs, shallots, parsley, thyme, coarse salt, pepper, and 2 tablespoons oil.
Add turkey; mix just until blended. Transfer to pan, mounding in center. Bake until thermometer inserted into center registers 170°F, about 1 hour 25 minutes. Let rest 15 minutes before serving.
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