Dinner

Turkey Meatloaf with Fontina and Mushroom is for Dinner.

Turkey Meatloaf with Fontina and Mushroom takes 30 minutes to prepare.

Turkey Meatloaf with Fontina and Mushroom takes 75 minutes to cook.

Turkey Meatloaf with Fontina and Mushroom makes 6 servings.

The ingredients for Turkey Meatloaf with Fontina and Mushroom are:

* 2 tablespoons olive 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 cup cup shredded fontina cheese (4 ounces)
* 2 T coconut flour
* 1 large egg
* 1 tablespoon finely chopped fresh sage leaves
* 1 1/2 pounds ground turkey (93 percent lean)

Here is how you make Turkey Meatloaf with Fontina and Mushroom:

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 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. 3. 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.Number of Servings: 6Recipe submitted by SparkPeople user JAC-ATTACK.

The nutritional information for Turkey Meatloaf with Fontina and Mushroom is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 307.0

• Total Fat: 23.7 g
• Cholesterol: 130.9 mg
• Sodium: 246.9 mg
• Total Carbs: 8.3 g
• Dietary Fiber: 2.6 g
• Protein: 28.8 g

The dietary needs meet for Turkey Meatloaf with Fontina and Mushroom is Gluten Free