Mushroom Stuffed Meatloaf
- Ready In:
- 1hr 30mins
- Ingredients:
- 14
- Serves:
-
8
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
-
for stuffing
- 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
- In a large mixing bowl, beat eggs, milk, ketchup, salt and pepper.
- Add beef and mix well by hand.
- Divide meat mixture in half and pat one half into a greased 9x5" loaf pan and set aside.
- Saute mushrooms and onion in butter until tender in a skillet over medium heat, about 3-5 minutes.
- Add soft bread crumbs,parsley, thyme, salt& pepper and saute until crumbs are lightly browned.
- Spoon the crumb mixture over the meat in the loaf pan.
- Cover stuffing with the remaining meat mixture and press down gently to seal.
- Bake in a preheated 350 F oven until fully cooked and no pink remains,about 1 hour, draining fat if necessary.
- Once it has fully cooked, let sit 10-15 minutes before attempting to slice or it will fall apart.
- 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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