Cheese and Mushroom-Stuffed Meatloaf

By mschweickert

Ingredients

• 2 Tbsp vegetable oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 8 oz mushrooms, sliced
• 1 1/2 pounds ground beef
• 2/3 cup fresh breadcrumbs
• 1/2 cup minced fresh parsley
• 1/4 cup catsup
• 1 egg, beaten to blend
• 1 teaspoon salt
• 1/2 tsp fresh ground pepper
• 1/2 tsp dried thyme, crumbled
• 1/4 tsp dried sage
• 1 1/2 cups grated Monterey Jack or cheddar cheese

Details

Servings 1
Adapted from nataliemeester.blogspot.com

Preparation

Step 1

Heat oil in heavy skillet over medium heat. Add onion and saute until translucent, about 4 minutes. Add garlic and mushrooms. Cook until mushrooms are golden brown and liquid evaporates, stirring occasionally, about 7 minutes. Cool.

Preheat oven to 350 degrees. Mix beef and next eight ingredients in large bowl, until well blended. Turn out onto large square of plastic wrap. Pat into 9- by 12-inch rectangle. Spread mushroom filling over rectangle, leaving 1/2-inch border on all sides. Cover mushrooms evenly with cheese.

Bake until loaf shrinks from side of pan and browns (about 1 hour). Pour off any drippings. Gently turn out loaf and let stand for 10 minutes. Cut into slices and serve.

FREEZER COOKING NOTE: You can also make this up but do not bake. Simply roll up and place in a disposal tinfoil loaf pan and freeze. Thaw in refrigerator the day before you wish to bake it.