Turkey Meatloaf
Sarah Carey shows that meatloaf is anything but boring with this creative turkey meatloaf with fontina and mushrooms.
Turkey Meatloaf with Fontina and Mushrooms
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Turkey Meatloaf
Sarah Carey shows that meatloaf is anything but boring with this creative turkey...
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- Prep Time 30 minutes
- Total Time 1 1/4 hours, plus resting
- Yield Serves 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)
Directions
- 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.
- 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.
- 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 Note
You can substitute Gouda for the fontina and use any type of mushroom.
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.
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!
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.
I have made this recipe countless times, it is excellent. I do use mozzarella instead of fontina. Fontina is bit expensive
where can I find nutritional info for this recipe?
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.)
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
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...