Tuesday, November 3, 2009

Turkey Meatloaf with Fontina and Mushrooms

mtlof, originally uploaded by Kim De.

To continue with my comfort food craze, I wanted to make meatloaf. As much as I love the “old fashioned” beef-with-ketchup loaf, I thought it would be fun to try something new. So I did. I was wrong.

I tried Turkey Meatloaf with Fontina and Mushrooms. I know that turkey can get dried out, but I thought the mushrooms might help to keep it moist. It didnt work. I know ground turkey can lack in taste but I thought the fontina cheese might help. It didnt.

I was very disappointed with this recipe. It was tasteless and almost dry. It was quite dense and didnt have the mouth feel I needed. It basically was a low calorie protein, but I still need my once-a-year meatloaf fix! Maybe in a few weeks I will try one that is more traditional. In the meantime if anyone tries this, Id love to hear your result!

Turkey Meatloaf with Fontina and Mushrooms (Adapted from Martha Stewart)

2 tablespoons canola oil, divided
8 ounces cremini mushrooms, sliced
salt and fresh ground black pepper
1/2 cup thinly sliced leeks
3 garlic cloves, minced
4 ounces (about 1 cup) shredded smoked Gouda cheese
1 slice day-old bread, cubed
1 large egg
1 tablespoon finely chopped fresh sage
1 1/2 pounds ground turkey

Preheat oven to 350 degrees.

In a large skillet, heat 1 tablespoon oil over medium-high. Add half of the mushrooms - cook, stirring once or twice, until they are deep golden brown, about 5 minutes. Transfer to a bowl with slotted spoon. Repeat process with remaining mushrooms, transferring them to the same bowl when done. Season mushrooms with salt and pepper.

Place skillet back over the heat and reduce to medium. Add remaining oil - stir in leeks and garlic. Cook, stirring occasionally, until the leeks have softened, about 4 minutes. Season with salt and pepper, then scoop into the bowl with the mushrooms. Set aside and allow to cool.

Stir Gouda, bread, egg and sage into the mixing bowl and toss well to combine. Add turkey and season once more with salt and fresh ground black pepper, mixing just until combined.

Scoop turkey mixture onto a baking sheet lined with parchment paper - shape turkey into a 10" loaf. Place into the oven and bake until completely cooked through, about 45 minutes. Remove from the oven and let rest 10 minutes before serving.


  1. When we made this a couple weeks ago, I used smoked Gouda, which seemed to make a greater impact. I also used ground turkey (a combination of light and dark meat, lending more moisture) - did you use just entirely ground turkey breast?

  2. Hi Joe
    Yes, I used a mix of light and dark, plus a mix of fontina and manchengo cheeses. I know this turned out well for you so I was doubly disappointed :D