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Gallery Read the full recipe after the video. Recipe Summary prep: 30 mins total: 1 hr 15 mins Servings: 6 Turkey Meatloaf with Fontina
Ingredients Ingredient Checklist 2 tablespoons vegetable oil 1/2 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 1/2 pounds ground turkey (93 percent lean)
Cook’s Notes You can substitute Gouda for the fontina and use any type of mushroom.
Gallery Read the full recipe after the video.
Recipe Summary prep: 30 mins total: 1 hr 15 mins Servings: 6 Turkey Meatloaf with Fontina
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 30 mins total: 1 hr 15 mins Servings: 6
Recipe Summary
prep: 30 mins total: 1 hr 15 mins
Servings: 6
prep: 30 mins
total: 1 hr 15 mins
prep:
30 mins
total:
1 hr 15 mins
Servings: 6
6
Turkey Meatloaf with Fontina
Turkey Meatloaf with Fontina
Ingredients
Ingredients
- 2 tablespoons vegetable oil 1/2 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 1/2 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.
Cook’s Notes
You can substitute Gouda for the fontina and use any type of mushroom.
Reviews (13)
Add Rating & Review 45 Ratings 5 star values: 17 4 star values: 11 3 star values: 12 2 star values: 4 1 star values: 1
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Reviews (13)
Add Rating & Review 45 Ratings 5 star values: 17 4 star values: 11 3 star values: 12 2 star values: 4 1 star values: 1
Add Rating & Review
45 Ratings 5 star values: 17 4 star values: 11 3 star values: 12 2 star values: 4 1 star values: 1
45 Ratings 5 star values: 17 4 star values: 11 3 star values: 12 2 star values: 4 1 star values: 1
45 Ratings 5 star values: 17 4 star values: 11 3 star values: 12 2 star values: 4 1 star values: 1
5 star values: 17 4 star values: 11 3 star values: 12 2 star values: 4 1 star values: 1
Martha Stewart Member Rating: 5 stars 07/03/2018 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! Martha Stewart Member Rating: 5 stars 02/26/2018 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. Martha Stewart Member Rating: Unrated 06/12/2017 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. Martha Stewart Member Rating: Unrated 02/03/2016 Looks delicious. How did the top get to be so glazed? Martha Stewart Member Rating: Unrated 12/13/2013 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. Martha Stewart Member Rating: Unrated 04/24/2013 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. Martha Stewart Member Rating: Unrated 02/28/2012 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! Martha Stewart Member Rating: Unrated 08/19/2011 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. Martha Stewart Member Rating: Unrated 07/25/2011 I have made this recipe countless times, it is excellent. I do use mozzarella instead of fontina. Fontina is bit expensive Martha Stewart Member Rating: Unrated 01/31/2011 where can I find nutritional info for this recipe? Martha Stewart Member Rating: Unrated 12/28/2009 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.) Martha Stewart Member Rating: Unrated 10/08/2009 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 Martha Stewart Member Rating: Unrated 10/06/2009 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/Martha Stewart Member
Rating: 5 stars 07/03/2018
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!
Rating: 5 stars
Rating: 5 stars 02/26/2018
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.
Rating: Unrated 06/12/2017
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.
Rating: Unrated
Rating: Unrated 02/03/2016
Looks delicious. How did the top get to be so glazed?
Rating: Unrated 12/13/2013
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.
Rating: Unrated 04/24/2013
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.
Rating: Unrated 02/28/2012
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!
Rating: Unrated 08/19/2011
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.
Rating: Unrated 07/25/2011
I have made this recipe countless times, it is excellent. I do use mozzarella instead of fontina. Fontina is bit expensive
Rating: Unrated 01/31/2011
where can I find nutritional info for this recipe?
Rating: Unrated 12/28/2009
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.)
Rating: Unrated 10/08/2009
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
Rating: Unrated 10/06/2009
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/
All Reviews for Turkey Meatloaf with Fontina and Mushrooms
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Turkey Meatloaf with Fontina and Mushrooms
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
