Recipe by CleopatrasCat
"Savory meatloaf stuffed with Cheddar cheese and sauteed mushrooms and onions. A can't miss hit with the whole family."
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1 1/2 pounds
1 1/3 cups
dry bread crumbs
egg, slightly beaten
onion, finely chopped
chopped fresh garlic
1 1/2 teaspoons
ground black pepper
yellow onion, chopped
1 (6 ounce) package
portobello mushroom caps, chopped
shredded Cheddar cheese
I used spinach instead of mushrooms and 3 egg yolks instead of one whole because they were left over from previous baking. I also put bbq sauce on top when I drained it after 30 minutes. Nice and moist, baked up really well. I will experement with different cheeses when I make this again.
This is the exact recipe I've used from time to time, the only difference being the stuffing I use. Instead of mushroom/onion/cheddar stuffing I've always used thinly sliced Italian salami, thinly sliced provolone cheese and a couple of sliced hard-boild eggs. It is just very wonderful as is but often I will make it and roast it in the oven then plunk it into my homemade spaghetti sauce for about 15 minutes or so and serve it instead of meatballs with spaghetti. My mom always made this and it was considered "company meatloaf", named in Italian, "Polpetone". which translates literally to big meat ball! It really is an Italian favorite with "Sunday gravy" when the whole family and some friends gather.
Prepared just as written (or it wouldn't be the same recipe, would it?) In 29 years I have never made my husband meatloaf because he always said he didn't like it but he wolfed this down, went back for seconds and finished off for lunch next day!
This was fine, but not a keeper. It was pretty bland as written.
* Percent Daily Values are based on a 2,000 calorie diet.
Super Stuffed Meatloaf
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 213
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