Turkey Meatloaf with Fontina and Mushrooms

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!

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.

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.

Looks delicious. How did the top get to be so glazed?

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.

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 shitake. 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-turkey/