Friday, January 7, 2011

Turkey Meatloaf with leeks, mushrooms & fontina

Turkey Meatloaf with leeks, mushrooms and Fontina2

I'm a little slumpy with the blog lately.

Don't think I don't think you didn't notice. (Did you get that???)

It's not that I haven't been cooking, it's just that I haven't been cooking anything that I really think is bloggable. I haven't even made any sweets. I think Christmas got me sweeted out...for a bit. I have plans for this weekend. Oh I have plans. We are supposed to get some more snow and snow always makes me want to bake, so some baking shall commence.

Let me just throw these words out there...

Devils Food.

Oh yeah. Wait....I'm not making something with all those ingredients combined, although now that I think about it, it really wouldn't be that bad, lol.

Since my men cannot live on sweets alone, I give you meatloaf.

My husband is all about the meatloaf.

I think he would be one happy man if I served meatloaf two times a week.

He's not picky either.

He'll eat when I make it with ground beef or with ground turkey.

He'll eat it hot, room temp or cold in a sandwich.

He really loves his meatloaf.

I found this "Martha" recipe for a Turkey Meatloaf and I tweaked the heck out of it, so I suppose I should credit her with this recipe, but I doubt she'd recognize it at this point, and besides, I guess I did just credit her in the preceding sentence. So there Martha.

We really loved this somewhat "lighter version" of meatloaf.

Turkey Meatloaf with leeks, mushrooms and fontina.
2 tablespoons vegetable oil
1 small leek, sliced, white and light green parts only
4 ounces (1/2 of an 8 ounce pkg) baby bella mushrooms, chopped
2 garlic cloves, minced
1 1/2 cups shredded fontina cheese
1 cup panko breadcrumbs
1 large egg
1 tablespoon chopped fresh parsley
2 pounds ground turkey
salt & pepper

Oven to 350. In a large skillet heat the oil. Add the leeks and cook until softened. Add in the mushrooms and continue cooking until the mushrooms are cooked (about 5 minutes). Add the garlic and cook one more minute. Set the mixture aside to cool.

In a large bowl mix the ground turkey, breadcrumbs, eggs and cheese. Season with salt and pepper and mix gently. Just use your hands. Add in the mushrooms and leeks and mix just until combined.

On a parchment lined rimmed baking sheet, use your hands to form the turkey mixture into a 10 inch loaf. Baked until cooked through (about 45 minutes). Rest 10 minutes before serving.

Turkey Meatloaf with leeks, mushrooms and Fontina1


Blog is the New Black said...

I am a weirdo the LOVES meatloaf. This recipe looks like no exception!

Amy said...

I'm stunned to hear that you, my kindred sweet spirit, is sweeted out. I need you to back me when I confess about being knee deep in Hershey's Kisses and M&Ms. You'd think my sugar craving would have subsided since the holidays, but it's alive and kicking.

I've been cooking, but have had a lot of duds this last week. This meatloaf is a very nice diversion. With fontina...mmm. Who are these meatloaf haters? I don't get it - isn't it just a giant flattened hamburger?

Looking forward to the pistachio/oatmealDevils Food, in whatever combo.

Anonymous said...

Great post. Will be back soon.

Bella Kuree
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Unknown said...

I love this meatloaf, cool ingredients list. Will have to try it.

abby jenkins said...

Meatloaf brings back so man fond memories for me, it was my Dad's signature dish...being the youngest of six it was hard to get the cherished end piece but, oh yes, sometimes I did...and it was good.

He put big chunks of arnold's bread, and mayo in it .. wish he was around to get his recipe. Maybe I'll try your's tonight.


dining room table said...

This is perfect for a weekend lunch! Love rice so much as well as the meatloaf. It was my comfort food when I was young.

Sara said...

Wonderful site and recipe! I made this last night, it was wonderful! I additionally broiled the loaf at the end of cooking time to further brown the oozing cheese goodness outside. Will be making again soon, thanks!

Ken said...

LOVE this recipe. Just as an FYI the stats on this are, roughly:

Cals 3,572
Fat 207.3g
Carbs 99.1g
Prot 313.6g

You can divide this by how many slices you cut it into, then by how many you eat.

Lastly, as a left over, we lay the slices on a cookie sheet, put tomato sauce and cheese atop each one and we have instant turkey loaf parmigiana!