Recipe: Mushroom-Stuffed Meat Loaf (using fresh bread crumbs)

MUSHROOM-STUFFED MEAT LOAF

FOR THE STUFFING:
2 tablespoons margarine or butter (1/4 stick)
1 medium onion, chopped
1 pound mushrooms, diced
1/4 cup chopped fresh parsley
1/4 teaspoon dried thyme leaves
4 cups fresh bread crumbs, divided use
2 tablespoons plus 1/2 cup chicken broth, divided use
FOR THE MEAT LOAF:
2 pounds ground beef chuck
2 large eggs
1/2 cup catsup
1 1/4 teaspoons salt
1/8 teaspoon ground black pepper

TO PREPARE THE STUFFING:
In nonstick 12-inch skillet, melt margarine or butter over medium heat. Add onion and cook until golden, stirring occasionally.

Increase heat to medium-high; add mushrooms and cook 5 to 8 minutes longer, until mushrooms are browned.

Remove skillet from heat. Stir in parsley, thyme, 3 cups bread crumbs, and 2 tablespoons chicken broth; set aside.

TO PREPARE THE MEAT LOAF:
Preheat oven to 375 degrees F.

In large bowl, mix ground beef, eggs, catsup, salt, pepper, remaining 1 cup bread crumbs, and remaining 1/2 cup chicken broth just until well combined but not overmixed.

Press half the meat mixture into 9x5-inch metal loaf pan; top with all of the stuffing. Press remaining meat mixture into loaf pan over stuffing.

Place loaf pan on jelly-roll pan to catch any drips during baking. Bake meat loaf 1 1/2 hours. Let meat loaf stand 10 minutes in pan.

Pour off fat from loaf pan. Invert meat loaf onto platter before slicing.

Makes 8 main-dish servings
Source: Good Housekeeping Best Recipes, 1998