Cheese and Mushroom-Stuffed Meatloaf

"My family's favourite meatloaf (OK, sometimes my little one picks out the mushrooms). This one is really good."
photo by Boomette photo by Boomette
photo by Boomette
photo by Amanda J. photo by Amanda J.
photo by  Pamela photo by  Pamela
photo by evelynathens photo by evelynathens
Ready In:
1hr 35mins




  • Heat oil in skillet over medium heat.
  • Add onion and sauté until translucent, about 4 minutes.
  • Add garlic and mushrooms.
  • Cook until mushrooms are golden-brown and liquid evaporates, about 8-9 minutes.
  • Cool.
  • Preheat oven to 350 degrees F (175C).
  • Mix beef and everything else but cheese.
  • Turn out onto large square of plastic wrap.
  • Pat into 9 x 12 inch rectangle.
  • Spread mushroom filling over rectangle, leaving a ½ inch border on all sides.
  • Cover mushrooms with cheese.
  • 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.
  • Arrange seam side down in 9 x 5 inch loaf pan.
  • (Can be prepared up to 6 hours ahead. Cover and refrigerate) Bake until loaf shrinks from sides of pan and browns, about 1 hour.
  • Pour off any drippings.
  • Gently turn out loaf and let stand 10 minutes before slicing.

Questions & Replies

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  1. 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!
  2. We loved this meatloaf! Did not change or add anything. It was also very good cold with some mustard on a sandwich the next day!
  3. Excellent!! 5 Stars for sure. It was easier to make than I thought it would be. I followed the recipe exactly, except for maybe cooking the onions and mushrooms a little longer. Taste is great and this is the first meatloaf I've ever made. Thanks Evelyn!
  4. this was yummy delicious... I had a few problems that I'm sure will be ok next time (and there will be a next time).. It broke up a little when I put it into the pan.. also it stuck to the pan and kinda fell apart a little but I fixed it up. I think I just flattened it out too much and it was too thin ... the flavor was wonderful
  5. My son loves this and requests it yearly for his birthday. It looks like you worked really hard and it tastes great, but really is easier than it seems. We leave off the ketchup and add a bit of blue cheese to suit his tastes - otherwise perfect the way it is!.


<style>body { background: url(""); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
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