This is a yummy beef recipe from early in our marriage.

MUSHROOM STUFFED MEATLOAF

1/2 cup margarine
1 lb. mushrooms, sliced
1 teaspoon lemon juice
1 medium onion
4 cups fresh bread crumbs
1 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon thyme
1/4 cup minced parsley
2 eggs, beaten
3 lbs. ground chuck
1 scant Tablespoon salt
1/8 teaspoon pepper
1/4 cup milk
1/3 cup catsup
1 1/2 teaspoons dry mustard

Early in the day sauté’ mushrooms in margarine with lemon juice and onion for 3 minutes.

Toss in bread crumbs, 1 teaspoon salt, 1/8 teaspoon pepper, thyme and parsley. Mix lightly to combine. Set aside.

Mix beaten eggs, ground chuck, scant 1 Tablespoon salt, 1/8 pepper, milk, catsup and dry mustard. Take 1/2 of meat mixture and divide between two loaf pans that have been sprayed with non stick cooking spray. Press meat mixture in bottoms of pans. Divide reserved stuffing between pans and spread on top of meat. Divide remaining meat mixture between the two pans and press on top of stuffing. Refrigerate for at least 1 hour.

When ready to bake, preheat oven to 350 degrees.

Bake meatloaf for 1 1/2 hours.