- 6
Ingredients
- 2 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 10 ozs sliced mushrooms
- 1 1/2 pounds ground beef
- 2/3 cup fresh breadcrumbs
- 1/2 cup parsley
- 1/4 cup ketchup
- 1 egg, beaten to blend
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp thyme
- 1/4 tsp sage
- 1 1/2 cups cheddar cheese
Preparation
Step 1
1. 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. Cool.
2. Preheat oven to 350 degrees F (175C).
3. 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.
4. 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.
Notes: New favorite meatloaf. Just delicious. Didn't roll out the meatloaf as directed - put half of meat in pan, topped with mushrooms and cheese, then topped wtih rest of meat.
Yum, yum, yum!