Stuffed Meatloaf

I know there are many derogatory jokes and comments made about the almighty “meatloaf”, but I have to say I do enjoy a good loaf of meat (and I think secretly, so do you…).  There is something so homey, so cozy and comfortable about meatloaf and the fixings that come with it…what a great way to end a day.

There are as many meat loaf recipes as there are kitchens, I think–so many possibilities of combinations!  Here is one that came from Taste of Home 1999 annual recipes–a little fancier than your traditional meatloaf, and really tasty….it might even be good enough to serve to company!

Stuffed Meat Loaf

1 1/2 pounds ground beef
1 egg
3 tbsp milk
1/4 cup ketchup
salt and pepper to taste

Stuffing
1/2 pound fresh mushrooms sliced
1 med onion, chopped
1 tbsp butter,
2 cups soft bread crumbs (day old crumbled bread works the best!-rather than dry granular bread crumbs)
1/2 tbsp fresh thyme
2 tbsp fresh parsley
salt and pepper to taste.

In a large bowl, combine egg, milk, beef, ketchup and S&P.  Pat half of the meat mixture into a loaf pan.
For Stuffing, saute mushrooms and onion in butter until tender.  Add bread crumbs, parsley, thyme and S&P and saute until crumbs are lightly browned.  Spoon over meat layer and cover with remaining meat.  Press down gently.
Bake for 1 hour at 350 degrees,drain fat if necessary.