Thursday, May 19, 2005

Turkey Meatloaf with Smoked Gouda and Mushrooms

Turkey Meatloaf with Smoked Gouda and Mushrooms (Adapted from Everyday Food)

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.

Makes about 6 servings.

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