Ingredients Meat & Poultry Turkey Recipes Ground Turkey Recipes Turkey Meatloaf with Fontina and Mushrooms 3.9 (45) 10 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 25, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 1 hrs 15 mins Servings: 6 Seared mushrooms, sautéed leeks, and garlic add layers of flavor to this turkey meatloaf recipe. It's a healthier–but just as flavorful–version of the all-American classic. Ingredients 2 tablespoons vegetable oil ½ 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 ½ 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 Notes You can substitute Gouda for the fontina and use any type of mushroom. Rate it Print