Cheese and Mushroom-Stuffed Meatloaf

evelyn/athens's Note:

My family's favourite meatloaf (OK, sometimes my little one picks out the mushrooms). This one is really good.

• Total Time: 1 hrs 35 mins
• Prep Time: 25 mins
• Cook Time: 1 hrs 10 mins

Ingredients:

Servings: 6

• 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:

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.

Reviews

[* Pamela *]

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!

[Pets'R'us]

We loved this meatloaf! Did not change or add anything. It was also very good cold with some mustard on a sandwich the next day!

[Kim127]

Excellent!! 5 Stars for sure. It was easier to make than I thought it would be. I followed the recipe exactly, except for maybe cooking the onions and mushrooms a little longer. Taste is great and this is the first meatloaf I've ever made. Thanks Evelyn!