Cheese and Mushroom-Stuffed Meatloaf

READY IN: 1hr 35mins
Recipe by evelyn/athens

My family's favourite meatloaf (OK, sometimes my little one picks out the mushrooms). This one is really good.

Top Review by * Pamela *

February 20, 2004...I made this recipe after it was recommended in the "talk" threads because I was searching for ways to use up mushrooms. I think I had the same problem as CoolMonday, as my roll started to come apart during baking. Next time I will make sure it is thicker. After I made this and baked it, I froze it in a ziploc bag for a later date (I Love Once A Month Cooking) but I think next time I will serve it thae day it was made as it seemed to dry out a bit after being reheated. My parents, who were over for dinner, really enjoyed this! *Update* I made this again, this time I froze it unbaked and it worked perfectly. I also made a thicker roll this time and I did not have the same problems as last time. I baked it from frozen at 200 degrees for 3 hours and it was ready when we got home from church. Next time I will cover the top with foil as it got a bit dark. Thanks again Evelyn, your recipes are great!

Ingredients Nutrition


  1. Heat oil in skillet over medium heat.
  2. Add onion and sauté until translucent, about 4 minutes.
  3. Add garlic and mushrooms.
  4. Cook until mushrooms are golden-brown and liquid evaporates, about 8-9 minutes.
  5. Cool.
  6. Preheat oven to 350 degrees F (175C).
  7. Mix beef and everything else but cheese.
  8. Turn out onto large square of plastic wrap.
  9. Pat into 9 x 12 inch rectangle.
  10. Spread mushroom filling over rectangle, leaving a ½ inch border on all sides.
  11. Cover mushrooms with cheese.
  12. Starting at one short end, roll up jelly roll fashion. Take time and lovingly pat it into a compact shape to fit into your loaf pan - this will ensure that it doesn't crack as it bakes.
  13. Arrange seam side down in 9 x 5 inch loaf pan.
  14. (Can be prepared up to 6 hours ahead. Cover and refrigerate) Bake until loaf shrinks from sides of pan and browns, about 1 hour.
  15. Pour off any drippings.
  16. Gently turn out loaf and let stand 10 minutes before slicing.

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