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Cheese and Mushroom-Stuffed Meatloaf

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“My family's favourite meatloaf (OK, sometimes my little one picks out the mushrooms). This one is really good.”
1hr 35mins

Ingredients Nutrition


  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 ½ 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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