Mushroom Stuffed Meat Loaf
|Onion||1 Medium, chopped|
|Mushrooms||1 Pound, diced|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Dried thyme leaves||1⁄4 Teaspoon|
|Bread crumbs||4 Cup (64 tbs)|
|Chicken broth||10 Tablespoon|
|Ground beef chuck||2 Pound|
|Catchup||1⁄2 Cup (8 tbs)|
|Salt||1 1⁄4 Teaspoon|
|Ground black pepper||1⁄8 Teaspoon|
In nonstick 12 inch skillet, melt margarine or butter over medium heat.
Add onion and cook until golden, stirring occasionally.
Increase heat to medium high; add mushrooms and cook 5 to 8 minutes longer, until mushrooms are browned.
Remove skillet from heat.
Stir in parsley, thyme, 3 cups bread crumbs, and 2 tablespoons chicken broth; set aside.
Preheat oven to 375°F.
In large bowl, mix ground beef, eggs, catchup, salt, pepper, remaining 1 cup bread crumbs, and remaining 1/2 cup chicken broth just until well combined but not overmixed.
Press half the meat mixture into 9" by 5" metal loaf pan; top with all of the stuffing.
Press remaining meat mixture into loaf pan over stuffing.
Place loaf pan on jelly roll pan to catch any drips during baking.
Bake meat loaf 1 1/2 hours.
Let meat loaf stand 10 minutes in pan.
Pour off fat from loaf pan.
Invert meat loaf onto platter before slicing.