Creamy Mushroom Stuffed Meatloaf

First, prepare the creamy mushroom filling. In a skillet, sauté Mushrooms (4 1/2 cups) 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.

Add Olive Oil (3 Tbsp), Fresh Thyme (6 sprigs), and Garlic (3 cloves). Sauté until mushrooms brown.

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 (as needed). This should take about 10-15 minutes.

Preheat your oven to 350 degrees F (180 degrees C).

Next, prepare the meatloaf mixture. In a mixing bowl, combine Breadcrumbs (1/2 cup), Yellow Onion (1/2), Carrot (1), Eggs (2), Sweet Pickle Relish (3 Tbsp), Dry Mustard (1 Tbsp), Ketchup (1/3 cup), and Worcestershire Sauce (3 Tbsp).

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.

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.

Spoon the reserved creamy mushroom filling into the center. Cover with the remaining half of the meat mixture.

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.

Place the meatloaf in the preheated oven for 45 minutes.

Meanwhile, prepare a simple glaze by mixing 3 Tbsp of ketchup and 1 Tbsp of Whorchestire sauce.

Then bush the meatloaf with the glaze for 10 minutes before taking it out of the oven.

When the meatloaf is cooked though and the glaze is thickened. Remove and allow to rest for a minimum of 15 minutes.

Slice the meatloaf with creamy mushroom filling and serve on a platter. Serve as a hearty meal with your favorite sides.