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Turkey Meatloaf with Fontina and Mushrooms


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

  • Prep:
  • Total Time:
  • Servings: 6

Source: Everyday Food, September 2009


  • 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 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)


  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. 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. 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.

Cook's Notes

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

Reviews Add a comment

  • karenfar
    12 JUN, 2017
    So good and quite easy to prepare. I followed the recipe but used 5 ounces of fontina because that is the size it came in. Fresh sage was not available so I added 1/2 teas[filtered] ground and you could actually get a hint of the flavor. I added 1/2 teas[filtered] salt and 1/4 teas[filtered] pepper. 45 minutes in the oven was perfect. I made a package of brown gravy to go with the meatloaf and mashed potatoes that accompanied.
  • MS12414017
    3 FEB, 2016
    Looks delicious. How did the top get to be so glazed?
  • LHMinMN
    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.
  • keep it clean
    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.
  • LovetheUK
    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 shitake. Turned out delicious! My husband is a died in the wool fanatic about traditional meatloaf - he loved this too. Nice job Martha Stewart!
  • bethwankel
    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.
  • girlwithcurlz
    25 JUL, 2011
    I have made this recipe countless times, it is excellent. I do use mozzarella instead of fontina. Fontina is bit expensive
  • MS11976278
    31 JAN, 2011
    where can I find nutritional info for this recipe?
  • dinnerwithdavid
    28 DEC, 2009
    I made a modified version with apples and manchego. My husband and I were both very pleased with the results: (Also, I didn't miss the garlic; plus 1 leek seemed plenty.)
  • lschop
    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