Cheese and Mushroom-Stuffed Meatloaf |
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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 6 |
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My family's favourite meatloaf (OK, sometimes my little one picks out the mushrooms). This one is really good. Ingredients:
2 tablespoons olive oil |
1 medium onion, chopped |
2 cloves garlic, minced |
10 ounces sliced mushrooms |
1 1/2 lbs ground beef |
2/3 cup fresh breadcrumb |
1/2 cup minced parsley |
1/4 cup ketchup |
1 egg, beaten to blend |
1 teaspoon salt |
1/2 teaspoon pepper |
1/2 teaspoon dried thyme, crumbled |
1/4 teaspoon dried sage, crumbled |
1 1/2 cups grated cheddar cheese |
Directions:
1. Heat oil in skillet over medium heat.
2. Add onion and sauté until translucent, about 4 minutes.
3. Add garlic and mushrooms.
4. Cook until mushrooms are golden-brown and liquid evaporates, about 8-9 minutes.
5. Cool.
6. Preheat oven to 350 degrees F (175C).
7. Mix beef and everything else but cheese.
8. Turn out onto large square of plastic wrap.
9. Pat into 9 x 12 inch rectangle.
10. Spread mushroom filling over rectangle, leaving a 1/2 inch border on all sides.
11. Cover mushrooms with cheese.
12. Starting at one short end, roll up jelly roll fashion. Take time and lovingly pat it into a compact shape to fit into your loaf pan - this will ensure that it doesn't crack as it bakes.
13. Arrange seam side down in 9 x 5 inch loaf pan.
14. (Can be prepared up to 6 hours ahead. Cover and refrigerate) Bake until loaf shrinks from sides of pan and browns, about 1 hour.
15. Pour off any drippings.
16. Gently turn out loaf and let stand 10 minutes before slicing.
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