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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.”
READY IN:
1hr 35mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

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 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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