Mushroom-Stuffed Meat Loaf

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"This recipe was given to me by my mother, found in the L.A. Times in 1985. The mushroom and sour cream filling change the normal humdrum meat loaf into a delectable, creamy, satisfying meal."
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8 servings
Serving size has been adjusted!

Original recipe yields 8 servings



  • Prep

  • Cook

  1. Pre-heat oven to 350 degrees.
  2. Prepare mushroom filling: melt butter in skillet.
  3. Saute mushrooms and onion until tender.
  4. Cool.
  5. Stir in sour cream.
  6. For the loaf: combine ground beef, eggs, milk, bread crumbs, salt, oregano, Worcestershire and Dijon in large bowl.
  7. Place half of meat mixture in 9 inch loaf pan or square pan.
  8. Make trough in center of loaf.
  9. Spoon in Mushroom Filling and then pat the rest of the meat over the filling, sealing the sides and making the top smooth.
  10. Bake at 350 degrees for about 1 hour.
  11. Let stand about 10 minutes before slicing.
  12. Makes 6 to 8 servings