Mushroom-Stuffed Meatloaf

Mushroom-Stuffed Meatloaf

From the Kitchen Of
Mushroom-Stuffed Meatloaf


1/4 cup butter
1 pound mushrooms
1 teaspoon lemon juice
1 minced medium onion
4 cups soft, fresh breadcrumbs
1 teaspoons salt
1/8 teaspoon pepper
1/4 teaspoon dried thyme
2 eggs
3 pounds ground chuck
1 tablespoon salt
1/8 teaspoon pepper
1/4 cup milk
1/3 cup catsup
1/2 teaspoon dry mustard


Early in the day, make stuffing ~ 

Saute in 1/4 cup butter, all but 7 of 1-pound sliced mushrooms (leave 7 whole) with 1 teaspoon lemon juice, 1 minced medium onion for three minutes.  Toss in 4 cups soft, fresh, breadcrumbs, 1 teaspoon salt, 1/2 teaspoon pepper, 1/4 teaspoon dried thyme, 1/4 cup minced parsley.

With a fork, beat 2 eggs, lightly; mix in 3 pounds ground chuck, 1 tablespoon salt, 1/8 teaspoon pepper, 1/4 cup milk, 1/3 cup catsup, 1/2 teaspoon dry mustard.  Pack 1/2 of chuck {mixture} into 10x5x3-inch (loaf) pan, pack stuffing on top, then rest of chuck.  Press. 7 whole mushrooms into the top. 

Refrigerate and about 1 hour and 25 minutes before serving, start heating oven to 400-degrees.  Bake meat loaf 1 hour and 10 minutes.  If desired, brush top with heated currant jelly.  With 2 broad spatulas, lift onto heated platter.  

Make 8 servings.  


Terribly good and terribly rich!

From GH

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