Turkey Meatloaf with Fontina and Mushrooms


  • 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 cup shredded fontina cheese (4 ounces)
  • 1 slice day-old bread, cubed
  • + 3 more ingredients
    • 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 an...

View full recipe at SpringPad


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