Cheese And Mushroom-Stuffed Meatloaf - cooking recipe

Ingredients
    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
Preparation
    Heat oil in 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, about 8-9 minutes.
    Cool.
    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 1/2 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.

Leave a comment