Broccoli-Mushroom Meatloaf Recipe
Ingredients
| Ground beef | 1 1/2 Pound (Meatloaf:) | |
| Seasoned bread crumbs | 1/3 Cup (16 tbs) (Meatloaf:) | |
| Milk | 1/4 Cup (16 tbs) (Meatloaf:) | |
| Egg | 1 (Meatloaf:) | |
| Worcestershire sauce | 1 Teaspoon (Meatloaf:) | |
| Instant minced onion | 1 Teaspoon (Meatloaf:) | |
| Salt | 3/4 Teaspoon (Meatloaf:) | |
| Ground sage | 1/2 Teaspoon (Meatloaf:) | |
| Pepper | 1/4 Teaspoon (Meatloaf:) | |
| Broccoli package | 1 , frozen (Filling:) | |
| Sliced mushrooms | 1 Can (10oz), drained (Filling:) |
Directions
Preheat grill for 10 minutes.
Combine all meatloaf ingredients in medium mixing bowl.
Mix well.
Place mixture in center of 20-inch long sheet of wax paper.
Pat mixture into 15 x 9-inch rectangle.
Sprinkle with broccoli and mushrooms, leaving a 1 1/2-inch border.
Roll up tightly, starting with shorter edge, using wax paper to lift.
Press edges and end of roll to seal.
Place seam-side down in 9 x 5-inch grill-safe loaf pan.
Bake using indirect MEDIUM heat with hood closed until well browned, 60 to 70 minutes.
Combine all meatloaf ingredients in medium mixing bowl.
Mix well.
Place mixture in center of 20-inch long sheet of wax paper.
Pat mixture into 15 x 9-inch rectangle.
Sprinkle with broccoli and mushrooms, leaving a 1 1/2-inch border.
Roll up tightly, starting with shorter edge, using wax paper to lift.
Press edges and end of roll to seal.
Place seam-side down in 9 x 5-inch grill-safe loaf pan.
Bake using indirect MEDIUM heat with hood closed until well browned, 60 to 70 minutes.
Chef
