Mushroom in the Middle Meatloaf Recipe - Allrecipes.com
Mushroom in the Middle Meatloaf Recipe
  • READY IN 1 hr

Mushroom in the Middle Meatloaf

Recipe by  

"Made with ground pork sausage and beef, veggies and mushrooms. Not your old-fashioned meatloaf - meatloaf with a twist!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl combine sausage, beef, eggs, bread crumbs, onion, bell pepper, salt, pepper and garlic powder. Mix well.
  3. Roll out mixture flat, 8 inches by 8 inches square. Spread 1/2 can of soup over meatloaf, roll up and seal edges. Place in a loaf pan.
  4. Bake in preheated oven for 30 minutes. Add remaining soup and bake for another 20 minutes.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 50 mins
  • READY IN 1 hr
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Reviews More Reviews

Most Helpful Positive Review
Jul 06, 2005

WOW. Incredible recipe! I used Contadina brand Italian-Style breadcrumbs, I think that really gave it a nice flavor. I also used spicy sausage rather than mild(the cream soup will tone it down). Also added fresh sliced mushrooms to the middle before rolling it up, and had some leftover, so added the rest on top at the same time I topped it with the remaining soup. I recommend spraying a piece of aluminum foil with non-stick spray and spreading the meat on it. Then you can use the foil to help roll it up. It also makes for easy clean up.

 
Most Helpful Critical Review
Sep 25, 2002

Very messy. But my boyfriend really liked it and he hates meatloaf. I thought it was OK.

 

51 Ratings

Dec 22, 2005

I have made this recipe for years, but I put the mushroom soup right in the meat mixture. I also add a package of onion soup mix for extra flavor. It makes the most moist meatloaf! Other additons are chopped celery, a handful of parmesan cheese. I call it cleaning out the frig. meatloaf. My kids love it.

 
Nov 07, 2003

I tried Mushroom in the Middle Meatloaf yesterday for dinner. I thought it was the best meatloaf I've tasted. It is a little messy before getting it in the pan but definitely worth it. I patted it out and rolled it on plastic wrap and after placing the meatloaf in the pan, just gathered up the mess and threw it away! Even my husband, who isn't fond of meatloaf liked it. In fact, he took the leftovers to work with him for lunch. I'm going to use this recipe again!

 
Jan 10, 2006

This recipe was great! My husband and I couldn't get enough! I did not add sausage, and instead of rolling out the beef I put half in the pan, added the cream of mushroom and put the remainder of beef over it.

 
Jan 16, 2006

My family liked this alot, even my husband, who is the meatloaf maker in this house. Even better the next day on sandwiches, or just cold sliced out of the fridge, which is my favorite way to eat meatloaf leftovers!

 
Aug 04, 2005

This recipe is a keeper. I used lean turkey sausage and lean ground turkey, and it was soooo moist! The only changes I made was that I used fresh garlic, and I also put half of the mix in, topped it with the soup, then put the remaining mix on top instead of trying to roll it. It made a clear division in the loaf when I tried to remove it from the pan after baking, but it tasted awesome. DO TRY!!

 
Dec 22, 2005

THIS IS A REAL KEEPER WITH A FEW CHANGES. I ADDED SOME FENNEL TO THE SAUCE TO "KICK IT UP A NOTCH", USED RED PEPPER FOR TASTE AND COLOR, AND HALVED THE RECIPE AS I AM A SINGLE PERSON. QUICK AND DELICIOUS AND IS NOW IN MY MAKE ONCE A WEEK COLLECTION.

 

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Nutrition

  • Calories
  • 929 kcal
  • 46%
  • Carbohydrates
  • 30.7 g
  • 10%
  • Cholesterol
  • 251 mg
  • 84%
  • Fat
  • 70.8 g
  • 109%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 40.4 g
  • 81%
  • Sodium
  • 2150 mg
  • 86%

* Percent Daily Values are based on a 2,000 calorie diet.

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