Mushroom Stuffed Meatloaf |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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I love this unique meatloaf. I have served this to diehard mushroom haters who ate second helpings without even noticing the mushrooms. I can't promise that this will work the same magic on your mushroom haters, but I can promise you a tasty meatloaf. Ingredients:
2 large eggs |
2 tablespoons skim milk |
1/4 cup ketchup |
3/4-1 teaspoon salt |
1/8 teaspoon ground black pepper |
1 1/2 lbs extra lean ground beef |
1 (8 ounce) box fresh mushrooms, peeled, thinly sliced & then finely chopped |
1 medium onion, finely chopped |
2 tablespoons butter or 2 tablespoons margarine |
2 cups soft breadcrumbs (about 4 slices bread, crumbled) |
1 tablespoon dried parsley or 2 tablespoons fresh parsley, finely chopped |
1 teaspoon dried thyme |
1/4 teaspoon salt |
1/8 teaspoon ground black pepper |
Directions:
1. In a large mixing bowl, beat eggs, milk, ketchup, salt and pepper.
2. Add beef and mix well by hand.
3. Divide meat mixture in half and pat one half into a greased 9x5 loaf pan and set aside.
4. Saute mushrooms and onion in butter until tender in a skillet over medium heat, about 3-5 minutes.
5. Add soft bread crumbs,parsley, thyme, salt& pepper and saute until crumbs are lightly browned.
6. Spoon the crumb mixture over the meat in the loaf pan.
7. Cover stuffing with the remaining meat mixture and press down gently to seal.
8. Bake in a preheated 350 F oven until fully cooked and no pink remains,about 1 hour, draining fat if necessary.
9. Once it has fully cooked, let sit 10-15 minutes before attempting to slice or it will fall apart.
10. NOTE: I use an instant read meat thermometer to check for doneness so I don't have to cut into the meatloaf.
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