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Turkey Meatloaf with Fontina and Mushrooms

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

Source: Everyday Food, September 2009
Total Time Prep Servings



Cook's Notes

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

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How would you rate this recipe?
  • lupielaloba
    3 JUL, 2018
    In my household this meatloaf recipe is requested often. This recipe brings back warm memories of being a young bride. The aroma when its cooking is divine. I have been eating this version of this meatloaf for 20 years. I have enjoyed this with thin slices of pancetta,decorated on top of it. A thin slice of truffle shaved over a slice of this meatloaf is a religious experience. I have placed pancetta inside the loaf. I have sauteed the veg in rendered fat of pancetta. Try some truffled oil or truffle butter to saute the veg mixture. instead of bread crumb i sometimes incorporate Aroborio. Rosemary with more gamy mushrooms like morels or black Chanterelles will make your guests sing out for a second slice with excitement. Forget about the Engagement Chicken make Marthas Turkey Meatloaf with Fontina and Mushrooms instead!
  • upritebear
    26 FEB, 2018
    My daughter found this recipe. We both make this often. It’s one that everyone we have served it to loves. My daughter likes it with Gouda best. I love either. I served this to an overnight guest who was on a diet. When she took her third one inch slice, I said I felt bad that I was messing with her diet, she said this is So good. I’ll be extra good tomorrrow.
  • 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?

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