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Turkey Meatloaf with Fontina and Mushrooms

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

Source: Everyday Food, September 2009
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

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

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Reviews

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How would you rate this recipe?
43
  • 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.
    Reply
  • MS12414017
    3 FEB, 2016
    Looks delicious. How did the top get to be so glazed?
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • 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!
    Reply
  • 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.
    Reply
  • 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
    Reply
  • MS11976278
    31 JAN, 2011
    where can I find nutritional info for this recipe?
    Reply
  • dinnerwithdavid
    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.)
    Reply
  • 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
    Reply

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