Turkey Meatloaf (Fontina and Mushrooms)

This upscale turkey meatloaf tastes sophisticated enough to serve at a dinner party. Sautéed mushrooms and leeks, fresh sage, and fontina cheese bring a wealth of flavour.

2 Tbsp. vegetable oil
½ lb cremini mushrooms, sliced
coarse sea salt
black pepper, freshly ground
2 small leeks, white and light-green parts only, thinly sliced, washed, and dried thoroughly
2 cloves garlic, minced
1 cup fontina or gouda cheese, shredded (4 oz)
1 slice day-old bread, cubed
1 large egg
1 Tbsp. fresh sage leaves, finely chopped
1½ lbs ground turkey (93% lean)

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

In a large skillet, heat 1 Tbsp. 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 Tbsp. 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, ¾ tsp. salt and ¼ tsp. pepper. On a parchment-lined rimmed baking sheet, use your hands to form turkey mixture into a 10" loaf.

Bake until cooked through, about 45 minutes.

Let rest 10 minutes before serving.

Makes 6 servings.