real life test kitchen: turkey meatloaf with fontina cheese

The other day, I was hit by a huge and undeniable craving for meatloaf. It’s one of those dishes that are so simple, but somehow has slipped out of my normal recipe trick box in favor of more trendy and convenient things (like braised-anything). So last week, I dressed up a meatloaf for Easter night dinner. Pulling out a recipe I have used in the past, Martha Stewart’s Turkey Meatloaf with Fontina and Mushrooms, I served this up with some lemony string beans and creamy garlic mashed potatoes. The cheese, leeks and mushrooms makes this little baby supremely moist and tasty. No ketchup required!

Here’s my take on Turkey Meatloaf with Fontina.

What You Need:

2 tbls olive oil
1 cup cremini mushrooms, sliced
1 large leek, white and light-green parts only, thinly sliced
2 garlic cloves, minced
1 cup shredded fontina cheese (Gouda works too)
1 cup day-old bread, cubed
1 large egg
3 or 4 finely chopped fresh sage leaves
1 1/2 pounds ground turkey (I used a mix of dark and white meat)

How To Make:

1. Preheat oven to 350 degrees. In a large skillet, heat 1 oil over medium-high. Cook mushrooms, stirring once or twice, until deep golden brown, about 5 minutes. Transfer to a large mixing bowl.
2. Add another tablespoon of oil to pan and reheat. Add leeks and garlic and cook, stirring occasionally, until soft, about 4 minutes; Add to bowl with mushrooms and let cool. Season with salt and pepper.
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. You might want to roll up your sleeves and use your hand for this! On a parchment-lined rimmed baking sheet, form turkey mixture into a 10-inch loaf. Bake until cooked through, about 45 minutes. Let rest 10 minutes before serving.

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