Mushroom-Stuffed Meat Loaf
|Finely sliced celery||1⁄2 Cup (8 tbs)|
|Tomato juice||3⁄4 Cup (12 tbs)|
|Firm white bread||1 1⁄2|
|Salt||1 1⁄2 Teaspoon|
|Lean ground beef||2 Pound|
In a frying pan over medium heat, saute mushrooms, onion, and celery in butter until vegetables are limp.
Add 1/2 cup of the tomato juice, and simmer for 10 minutes.
Break the bread into small pieces and whirl in a blender to make about 1 cup fine crumbs.
Mix crumbs, 1/2 teaspoon of the salt, and the pepper into the vegetable mixture; set aside.
Mix ground beef with remaining 1 teaspoon salt, remaining 1/4 cup tomato juice, and eggs.
Shape meat mixture into a loaf down the center of a greased baking pan (about 9 by 13 inches).
With a spoon, scoop out a layer of meat from the center of the loaf to make a lengthwise cavity; evenly distribute the mushroom mixture in the cavity and pat the scooped out meat over the stuffing to completely enclose it with meat.
Bake, uncovered, in a 350Â° oven 1 hour and 15 minutes or until well browned.