Ingredients Meat & Poultry Turkey Recipes Ground Turkey Recipes Turkey Meatloaf with Fontina and Mushrooms 3.9 (45) 11 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. 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