Stuffed Meatloaf Recipe
Ingredients
| Soft bread crumbs | 1 Cup (16 tbs) | |
| Onion | 1/3 Cup (16 tbs), finley chopped | |
| Salt | 1 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Milk | 1/4 Cup (16 tbs) | |
| 1 egg, slightly beaten | ||
| Lean ground beef | 1/2 pound | |
| 1/2 pound lean ground pork | ||
| Shredded Cheddar cheese | 1/2 Cup (16 tbs) | |
| Mushroom | 1 Can (10oz), drained | |
| Potatoes | 1 1/2 Cup (16 tbs), seasoned | |
Directions
In a large mixing bowl combine bread crumbs, onion, salt, pepper, milk and egg; mix thoroughly using a rubber spatula.
Crumble the ground meats into the bread crumb mixture and gently mix until thoroughly combined.
In a shallow, heat-resistant, non-metallic baking dish shape about one-third of meat mixture into a 4x6-inch rectangle.
Sprinkle meat with half of shredded cheese.
Arrange mushroom pieces over cheese, leaving about 1/2 inch border around edges.
Sprinkle with remaining cheese.
Carefully shape the remaining meat mixture over cheese and mushrooms, carefully sealing the edges.
Heat, uncovered, on full power 9 minutes or until almost done.
With a spatula frost the meat loaf with mashed potatoes, completely covering the top and sides.
If desired sprinkle with paprika.
Heat, uncovered, on roast for 4 to 5 minutes or until potatoes are hot and meat is completely cooked.
Allow to stand at room temperature 4 minutes before slicing.
Crumble the ground meats into the bread crumb mixture and gently mix until thoroughly combined.
In a shallow, heat-resistant, non-metallic baking dish shape about one-third of meat mixture into a 4x6-inch rectangle.
Sprinkle meat with half of shredded cheese.
Arrange mushroom pieces over cheese, leaving about 1/2 inch border around edges.
Sprinkle with remaining cheese.
Carefully shape the remaining meat mixture over cheese and mushrooms, carefully sealing the edges.
Heat, uncovered, on full power 9 minutes or until almost done.
With a spatula frost the meat loaf with mashed potatoes, completely covering the top and sides.
If desired sprinkle with paprika.
Heat, uncovered, on roast for 4 to 5 minutes or until potatoes are hot and meat is completely cooked.
Allow to stand at room temperature 4 minutes before slicing.
Chef
