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    You are in: Home / Cheese / Cheese and Mushroom-Stuffed Meatloaf Recipe
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    Cheese and Mushroom-Stuffed Meatloaf

    Cheese and Mushroom-Stuffed Meatloaf. Photo by Boomette

    1/3 Photos of Cheese and Mushroom-Stuffed Meatloaf

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 35 mins

    25 mins

    1 hrs 10 mins

    evelyn/athens's Note:

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

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat oil in skillet over medium heat.
    2. 2
      Add onion and sauté until translucent, about 4 minutes.
    3. 3
      Add garlic and mushrooms.
    4. 4
      Cook until mushrooms are golden-brown and liquid evaporates, about 8-9 minutes.
    5. 5
      Cool.
    6. 6
      Preheat oven to 350 degrees F (175C).
    7. 7
      Mix beef and everything else but cheese.
    8. 8
      Turn out onto large square of plastic wrap.
    9. 9
      Pat into 9 x 12 inch rectangle.
    10. 10
      Spread mushroom filling over rectangle, leaving a ½ inch border on all sides.
    11. 11
      Cover mushrooms with cheese.
    12. 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. 13
      Arrange seam side down in 9 x 5 inch loaf pan.
    14. 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. 15
      Pour off any drippings.
    16. 16
      Gently turn out loaf and let stand 10 minutes before slicing.

    Ratings & Reviews:

    • on September 13, 2005

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 27, 2003

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 25, 2003

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (14)

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    Nutritional Facts for Cheese and Mushroom-Stuffed Meatloaf

    Serving Size: 1 (249 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 488.3
     
    Calories from Fat 293
    60%
    Total Fat 32.5 g
    50%
    Saturated Fat 13.6 g
    68%
    Cholesterol 137.7 mg
    45%
    Sodium 855.2 mg
    35%
    Total Carbohydrate 15.6 g
    5%
    Dietary Fiber 1.6 g
    6%
    Sugars 4.9 g
    19%
    Protein 32.8 g
    65%

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