Total Time
1hr 30mins
Prep 15 mins
Cook 1 hr 15 mins

I love this unique meatloaf. I have served this to diehard mushroom haters who ate second helpings without even noticing the mushrooms. I can't promise that this will work the same magic on your mushroom haters, but I can promise you a tasty meatloaf. Adapted from Taste of Home magazine.

Ingredients Nutrition

Directions

  1. In a large mixing bowl, beat eggs, milk, ketchup, salt and pepper.
  2. Add beef and mix well by hand.
  3. Divide meat mixture in half and pat one half into a greased 9x5" loaf pan and set aside.
  4. Saute mushrooms and onion in butter until tender in a skillet over medium heat, about 3-5 minutes.
  5. Add soft bread crumbs,parsley, thyme, salt& pepper and saute until crumbs are lightly browned.
  6. Spoon the crumb mixture over the meat in the loaf pan.
  7. Cover stuffing with the remaining meat mixture and press down gently to seal.
  8. Bake in a preheated 350 F oven until fully cooked and no pink remains,about 1 hour, draining fat if necessary.
  9. Once it has fully cooked, let sit 10-15 minutes before attempting to slice or it will fall apart.
  10. NOTE: I use an instant read meat thermometer to check for doneness so I don't have to cut into the meatloaf.
Most Helpful

Very good meatloaf which I am having the leftovers for meatloaf sandwiches tomorrow. This is one of the only meatloaves that I made that didn't fall apart on me. Thanks Heather for a winning recipe!

ellie_ September 17, 2003

Really enjoyed it, but found the meaty part a bit bland. I think I'll either throw garlic, worcestershire, or BBQ sauce in next time, and that might bring it up to the 5-star rating. Definitely adding it to my recipe book! Thanks HeatherFeather!

Greggarious April 07, 2014

This meatloaf is delicious! My husband loves mushrooms, and this is right up his alley!

adawndria December 07, 2008