Famously known by some as “Maddie Meatloaf,” this turkey meatloaf with fontina and mushrooms is one of my favorite go-to meals that I know will leave everyone at the dinner table smiling. Particularly this past Tuesday when my friend Allison went back for seconds of everything (hope she doesn’t hate me for that shout out :-)). I really can’t talk though as I look forward to eating this meatloaf a week in advance.
Although the mushrooms and leeks are a fabulous component to this Martha Stewart meatloaf, I would have to say that the aspect that really makes it for me is the fontina (which I definitely add more of than the recipes says) and the freshly cubed slices of white bread. The two components combined make this meatloaf quite different than the basic ground beef, egg and breadcrumbs meatloaf that I grew up on. Don’t get me wrong, there is a time and place for that version too, especially if it is drenched in ketch-up. However, this version definitely mixes things up and adds interest to a classic dish.
- 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
- 1.5 cup cup shredded fontina cheese (6 ounces)
- 2 slices day-old bread, cubed
- 1 large egg
- 1 tablespoon finely chopped fresh sage leaves
- 1 1/4 pounds ground turkey (93 percent lean)
- 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.