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Nutritional Info
  • 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

View full nutritional breakdown of Turkey Meatloaf with Fontina and Mushroom calories by ingredient
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Turkey Meatloaf with Fontina and Mushroom

Submitted by: JAC-ATTACK

Introduction

This was originally taken from Everyday Food September 2009. I made it gluten free by substituting coconut four. This was originally taken from Everyday Food September 2009. I made it gluten free by substituting coconut four.
Number of Servings: 6

Ingredients

    * 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)

Directions

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: 6

Recipe submitted by SparkPeople user JAC-ATTACK.






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