Line a large rimmed baking sheet with parchment paper and set aside.
Heat the oil in a skillet over medium heat.
Add the onion and mushrooms to the skillet and cook, stirring often, until most of the moisture has been cooked out of the mushrooms, about 10 minutes.
Transfer the mushrooms and onions to a large mixing bowl.
Stir the milk, breadcrumbs, and egg in with the mushrooms and onion and let sit for about 5 minutes to allow the breadcrumbs to soak.
Add the remaining ingredients to the bowl (ground chicken, garlic, salt, pepper, thyme, and fontina cheese) then use your hands to mix everything together.
Place the mixture onto the line baking sheet and form it into a loaf shape roughly 5x8x2-inches.
Bake the meatloaf in the preheated oven for until the meatloaf has an internal temperature of 160°F, about 1 hour.
Take the meatloaf out of the oven and allow to rest for about 10 minutes before slicing and serving.
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