Seared mushrooms, sauteed leeks, and garlic add layers of flavor to this meatloaf.
- Prep Time 30 minutes
- Total Time 1 1/4 hours, plus resting
Yield Serves 6
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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)
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.
You can substitute Gouda for the fontina and use any type of mushroom.