Cheese and Mushroom-Stuffed Meatloaf
photo by Boomette
- Ready In:
- 1hr 35mins
- Ingredients:
- 14
- Serves:
-
6
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
- Heat oil in skillet over medium heat.
- Add onion and sauté until translucent, about 4 minutes.
- Add garlic and mushrooms.
- Cook until mushrooms are golden-brown and liquid evaporates, about 8-9 minutes.
- Cool.
- Preheat oven to 350 degrees F (175C).
- Mix beef and everything else but cheese.
- Turn out onto large square of plastic wrap.
- Pat into 9 x 12 inch rectangle.
- Spread mushroom filling over rectangle, leaving a ½ inch border on all sides.
- Cover mushrooms with cheese.
- 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.
- Arrange seam side down in 9 x 5 inch loaf pan.
- (Can be prepared up to 6 hours ahead. Cover and refrigerate) Bake until loaf shrinks from sides of pan and browns, about 1 hour.
- Pour off any drippings.
- Gently turn out loaf and let stand 10 minutes before slicing.
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Reviews
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February 20, 2004...I made this recipe after it was recommended in the "talk" threads because I was searching for ways to use up mushrooms. I think I had the same problem as CoolMonday, as my roll started to come apart during baking. Next time I will make sure it is thicker. After I made this and baked it, I froze it in a ziploc bag for a later date (I Love Once A Month Cooking) but I think next time I will serve it thae day it was made as it seemed to dry out a bit after being reheated. My parents, who were over for dinner, really enjoyed this! *Update* I made this again, this time I froze it unbaked and it worked perfectly. I also made a thicker roll this time and I did not have the same problems as last time. I baked it from frozen at 200 degrees for 3 hours and it was ready when we got home from church. Next time I will cover the top with foil as it got a bit dark. Thanks again Evelyn, your recipes are great!
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this was yummy delicious... I had a few problems that I'm sure will be ok next time (and there will be a next time).. It broke up a little when I put it into the pan.. also it stuck to the pan and kinda fell apart a little but I fixed it up. I think I just flattened it out too much and it was too thin ... the flavor was wonderful
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.