Recipe Image
Servings:
4
Creamy Mushroom Stuffed Meatloaf
A Mushroom-Stuffed Meatloaf with a caramelized savory crust and a creamy rich center is a fresh twist on the American classic. A delightful twist for a joyful dinner party.
Total Time
1hr 30min
0.0
0 Ratings
Author: Jack Lee at SideChef
Servings:
4
Ingredients
•
1/2
cup
Breadcrumbs
•
1/2
Yellow Onion
, grated
•
1
Small
Carrot
, grated
•
2
lb
Ground Beef
•
2
Eggland's Best Classic Eggs
•
3
Tbsp
Sweet Pickle Relish
•
1
Tbsp
Dry Mustard
•
1/3
cup
Hunt's® Classic Tomato Ketchup
•
3
Tbsp
Worcestershire Sauce
•
2
tsp
Salt
•
1
Tbsp
Ground Black Pepper
•
as needed
Nonstick Cooking Spray
Creamy Mushroom Filling
•
4 1/2
cups
Mushrooms
•
1/2
Yellow Onion
, diced
•
2
Tbsp
Water
•
3
Tbsp
Olive Oil
•
6
sprigs
Fresh Thyme
or 1 tsp Dried Thyme
•
3
cloves
Garlic
, crushed
•
2
Tbsp
Breadcrumbs
•
1/2
cup
Cream Cheese
•
1
cup
Arugula
•
1
tsp
Salt
•
1/4
tsp
Ground Black Pepper
Cooking Instructions
1.
First, prepare the creamy mushroom filling. In a skillet, sauté
Mushrooms (1 lb)
and
Yellow Onion (1/2)
with a splash of
Water (2 Tbsp)
and a pinch of salt until they reduce in size. This should take about 10 minutes.
2.
Add
Olive Oil (3 Tbsp)
,
Fresh Thyme (6 sprigs)
, and
Garlic (3 cloves)
. Sauté until mushrooms brown.
3.
Add
Cream Cheese (1/2 cup)
,
Breadcrumbs (2 Tbsp)
, and
Arugula (1 cup)
. Remove from heat and season with
Salt (1 tsp)
and
Ground Black Pepper (1/4 tsp)
. This should take about 10-15 minutes.
4.
Preheat your oven to 350 degrees F (180 degrees C).
5.
Next, prepare the meatloaf mixture. In a mixing bowl, combine
Breadcrumbs (1/2 cup)
,
Yellow Onion (1/2)
,
Carrot (1)
,
Eggland's Best Classic Eggs (2)
,
Sweet Pickle Relish (3 Tbsp)
,
Dry Mustard (1 Tbsp)
,
Hunt's® Classic Tomato Ketchup (1/3 cup)
and
Worcestershire Sauce (3 Tbsp)
.
6.
Mix well to homogenize. Then, add
Ground Beef (2 lb)
,
Salt (2 tsp)
, and
Ground Black Pepper (1 Tbsp)
. Mix until well combined. Set aside.
7.
After, shape the meatloaf. First, grease a loaf pan with
Nonstick Cooking Spray (as needed)
. Then use half of the meat mixture to line the bottom and sides of the loaf pan.
8.
Spoon the reserved creamy mushroom filling into the center. Cover with the remaining half of the meat mixture.
9.
Continue by greasing a baking tray lined with aluminum foil. Then, invert and gently tip the loaf pan onto the foil-lined tray. Use your hands to pat together any loose hanging pieces of heat loaf and mold the loaf to the shape of an upside-down meat cake.
10.
Place the meatloaf in the preheated oven for 45 minutes.
11.
Meanwhile, prepare a simple glaze by mixing 3 Tbsp of ketchup and 1 Tbsp of Whorchestire sauce.
12.
Then bush the meatloaf with the glaze for 10 minutes before taking it out of the oven.
13.
When the meatloaf is cooked though and the glaze is thickened. Remove and allow to rest for a minimum of 15 minutes.
14.
Slice the meatloaf with creamy mushroom filling and serve on a platter. Serve as a hearty meal with your favorite sides.
Author's Notes
For the best results and a beautifully cut piece, chill the meatloaf for an hour to allow the center to settle. Just slice and reheat in the toaster to enjoy!
Nutrition Per Serving
CALORIES
937
FAT
57.7 g
PROTEIN
67.6 g
CARBS
31.1 g
