Turkey Meatloaf with Fontina and Mushrooms

Prep Time:
30 mins
Total Time:
1 hrs 15 mins

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.


  • 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)


  1. 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.

  2. 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.

  3. 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.

    Turkey Meatloaf with Fontina

Cook's Notes

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

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