MUSHROOM-STUFFED MEAT LOAF
I first tried this savory meat loaf recipe more than 30 years ago after seeing it demonstrated on a local TV cooking program. Since then, I've served it time and again to family and guests. The flavorful stuffing sets it apart from the ordinary. -Shirley Leister, West Chester, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, beat eggs, milk, ketchup, salt and pepper. Add beef and mix well. Pat half of the meat mixture into a greased 9x5-in. loaf pan; set aside. , For stuffing, saute the mushrooms and onion in butter until tender, about 3 minutes. Add bread crumbs, parsley, thyme, salt and pepper; saute until crumbs are lightly browned. Spoon over meat layer; cover with remaining meat mixture and press down gently. Bake at 350° for 1 hour or until a thermometer reads 160°, draining fat as necessary.
Nutrition Facts : Calories 305 calories, Fat 15g fat (7g saturated fat), Cholesterol 151mg cholesterol, Sodium 1100mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 2g fiber), Protein 27g protein.
MUSHROOM MEATLOAF
This meatloaf is extremely juicy, and the mushrooms give it an interesting flavor!
Provided by RC2STEP
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 2h
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large mixing bowl, combine ground meat, minced mushrooms, bread crumbs, onion, ketchup, eggs, and salt and pepper. Mix well. Spread 1/2 of the mixture into the bottom of a loaf pan. Arrange 6 whole mushrooms stem down into meat. Top with rest of meat, patting to combine both halves.
- Bake for 1 hour and 45 minutes, or until done. Internal temperature should measure 160 degrees F (70 degrees C) when done.
Nutrition Facts : Calories 765.3 calories, Carbohydrate 26.2 g, Cholesterol 263.3 mg, Fat 50.8 g, Fiber 2 g, Protein 48.5 g, SaturatedFat 19.9 g, Sodium 1549.9 mg, Sugar 10.1 g
MUSHROOM STUFFED MEATLOAF
I love this unique meatloaf. I have served this to diehard mushroom haters who ate second helpings without even noticing the mushrooms. I can't promise that this will work the same magic on your mushroom haters, but I can promise you a tasty meatloaf. Adapted from Taste of Home magazine.
Provided by HeatherFeather
Categories Vegetable
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a large mixing bowl, beat eggs, milk, ketchup, salt and pepper.
- Add beef and mix well by hand.
- Divide meat mixture in half and pat one half into a greased 9x5" loaf pan and set aside.
- Saute mushrooms and onion in butter until tender in a skillet over medium heat, about 3-5 minutes.
- Add soft bread crumbs,parsley, thyme, salt& pepper and saute until crumbs are lightly browned.
- Spoon the crumb mixture over the meat in the loaf pan.
- Cover stuffing with the remaining meat mixture and press down gently to seal.
- Bake in a preheated 350 F oven until fully cooked and no pink remains,about 1 hour, draining fat if necessary.
- Once it has fully cooked, let sit 10-15 minutes before attempting to slice or it will fall apart.
- NOTE: I use an instant read meat thermometer to check for doneness so I don't have to cut into the meatloaf.
MUSHROOM FILLED MEAT LOAF W/SOUR CREAM SAUCE
Jean K's Mushroom Filled Meat Loaf w/Sour Cream Sauce is from the LCF recipe site and is very low carb. Perfect for those watching their carb intake.
Provided by Nana Lee
Categories Meatloaf
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- FILLING:.
- Saute mushrooms and onion in butter.
- Remove from heat and stir in sour cream. Set aside.
- MAKE MEATLOAF:.
- Combine eggs, cream, ground beef, salt and Worcestershire sauce.
- Put 1/2 of the mixture into a loaf pan.
- Make a shallow trough down the center of the meat.
- Spoon mushroom filling into the trough.
- Shape remaining meat mixture on a piece of waxed paper to cover the meat loaf.
- Seal around all edges.
- Bake for 1 hour.
- Let stand 15 minutes before slicing.
- SOUR CREAM SAUCE::.
- Stir together the sour cream, horseradish, salt, paprika and poppy seeds.
- Heat over low heat until hot.
- Serve over sliced meatloaf.
Nutrition Facts : Calories 436, Fat 33.7, SaturatedFat 17.6, Cholesterol 197.9, Sodium 717.8, Carbohydrate 5.6, Fiber 0.7, Sugar 3.7, Protein 27.2
CHEESE AND MUSHROOM-STUFFED MEATLOAF
My family's favourite meatloaf (OK, sometimes my little one picks out the mushrooms). This one is really good.
Provided by evelynathens
Categories Cheese
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- 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.
- 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 ½ 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.
MUSHROOM STUFFED MEATLOAF WITH RED WINE JUS
Very decadent and delicious meatloaf. I could just drink the Jus.
Provided by barbara lentz
Categories Beef
Time 1h5m
Number Of Ingredients 29
Steps:
- 1. For the Stuffing Add the butter to saute pan. Add the leek and garlic and saute about 1 minute. Add the mushrooms. Cover and cook 10 minutes. Uncover and cook on high until liquid has evaporated. Add the parsley thyme salt and pepper. Stir to combine and set aside.
- 2. For the meatloaf Mix all the meatloaf ingredients together. Preheat oven 350 degrees. Transfer half the meat mixture into baking pan. Top with the mushroom stuffing. Top with the rest of the meatloaf mixture. Bake about 1 hour until done. Pouring off fat.
- 3. While the meatloaf is cooking make the jus. Place olive oil in pan. Add the onion and cook on medium low for 10 minutes. Add the sugar and cook another 10 minutes on low. Add the carrot, and celery and cook 5 more minutes. Stir in the tomato paste and cook 2 minutes. Add the red wine and cook until reduced by half. Add the beef stock, thyme, salt and pepper. Cook for 30 minutes and the strain and discard solids.
- 4. Place the strained jus on stove and mix the cornstarch and water together. Stir into jus to thicken a bit. Serve the meatloaf with the Jus.
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