Cook1 hr 10 mins
My family's favourite meatloaf (OK, sometimes my little one picks out the mushrooms). This one is really good.
- 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
- 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.
- 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.
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!
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!
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!