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Turkey Meatloaf with Fontina and Mushrooms

Seared mushrooms, sauteed leeks, and garlic add layers of flavor to this meatloaf.

  • prep: 30 mins
    total time: 1 hour 15 mins
  • servings: 6

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Ingredients

  • 2 tablespoons vegetable oil
  • 1/2 pound cremini mushrooms, sliced
  • Coarse salt and ground pepper
  • 2 small leeks, white and light-green parts only, thinly sliced, washed, and dried thoroughly
  • 2 garlic cloves, minced
  • 1 cup cup shredded fontina cheese (4 ounces)
  • 1 slice day-old bread, cubed
  • 1 large egg
  • 1 tablespoon finely chopped fresh sage leaves
  • 1 1/2 pounds ground turkey (93 percent lean)

Cook's Note

You can substitute Gouda for the fontina and use any type of mushroom.

Directions

  1. Step 1

    Preheat oven to 350 degrees. In a large skillet, heat 1 tablespoon oil over medium-high. Working in batches, cook mushrooms, stirring once or twice, until deep golden brown, about 5 minutes per batch. Season with salt and pepper; transfer to a large mixing bowl.

  2. Step 2

    Return skillet to medium and add 1 tablespoon oil. Add leeks and garlic and cook, stirring occasionally, until soft, about 4 minutes; season with salt and pepper. Add to bowl with mushrooms and let cool.

  3. Step 3

    Add fontina, bread, egg, and sage to bowl and mix until thoroughly combined. Mix in turkey, 3/4 teaspoon salt, and 1/4 teaspoon pepper. On a parchment-lined rimmed baking sheet, use your hands to form turkey mixture into a 10-inch loaf. Bake until cooked through, about 45 minutes. Let rest 10 minutes before serving.

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Reviews (9)

  • 13 Dec, 2013

    This meatloaf is wonderful - sometimes I made the recipe with the ingredients as listed (subbing rosemary for sage for personal preference), other times I subbed cheddar, parsley, and yellow onion. It turned out well both ways. The pictured side of green beans and walnuts complements the meatloaf nicely.

  • 24 Apr, 2013

    I love this meatloaf. I have made this several times. I substatute rolled oats for bread, and use parmesan, swiss, whatever I have on hand.

  • 28 Feb, 2012

    LOVED this meatloaf. Never tried turkey meatloaf before but it was fantastic. Could only obtain 1lb packages of ground turkey so I used 2 lbs and made the following adjustments: used an 8 inch hoagie roll cubed for the bread; used two large leeks; and used a mushroom mix: cremini, oyster and [filtered word]ake. Turned out delicious! My husband is a died in the wool fanatic about traditional meatloaf - he loved this too. Nice job Martha Stewart!

  • 19 Aug, 2011

    This is a lovely recipe, and I make it a lot. I always use the suggested cheeses: either fontina or gouda. They have a richness that a lot of other cheeses don't. Also: 1/2 cup breadcrumbs will work in a pinch.

  • 25 Jul, 2011

    I have made this recipe countless times, it is excellent. I do use mozzarella instead of fontina. Fontina is bit expensive

  • 31 Jan, 2011

    where can I find nutritional info for this recipe?

  • 28 Dec, 2009

    I made a modified version with apples and manchego. My husband and I were both very pleased with the results: http://dinnerwithdavid.wordpress.com/2009/12/28/best-meatloaf-ever/. (Also, I didn't miss the garlic; plus 1 leek seemed plenty.)

  • 8 Oct, 2009

    Meatloaf came out moist and delish! I added some roasted red peppers (from a can, diced) for sweetness and some color. I also used a little more cheese and added a shake of grated pecorino. Seems like a good recipe to ad lib on

  • 6 Oct, 2009

    I made this and was not wowed by it at all. You can see my results here: http://marthaandme.wordpress.com/2009/09/07/turkey-meatloaf-kind-of-a-tu...