Recipe: Beef Stroganoff Meat Loaf with Sour Cream Mushroom Sauce

BEEF STROGANOFF MEAT LOAF

FOR THE MUSHROOM FILLING:
2 tbsp butter or margarine
1/2 lb fresh mushrooms, washed and sliced
1 1/2 cups chopped onion, divided use
1/2 cup sour cream
FOR THE MEAT LOAF:
2 eggs
1 cup grated fresh bread crumbs
1/2 cup milk
1 1/2 tsp salt
1/2 tsp dried thyme
1/4 tsp ground black pepper
1 1/2 lb ground chuck
1/2 lb ground veal
Sour Cream Mushroom Sauce (recipe follows)

Preheat oven to 350 degrees F. Oil a 1 1/2 quart round baking dish well.

TO MAKE THE MUSHROOM FILLING:
In 2 tablespoons hot butter in medium skillet, saute 1/2 lb mushrooms and 1 cup chopped onion, stirring, about 5 minutes. Remove from heat; stir in 1/2 cup sour cream.

TO MAKE THE MEAT LOAF:
In a large bowl, combine eggs, bread crumbs, milk, remaining 1/2 cup chopped onion, 1 1/2 tsp salt, the thyme and 1/4 tsp pepper. Beat with fork until combined. Let stand 5 minutes.

Add ground beef and veal. Mix lightly with fork. Gently turn half of meat-loaf mixture into prepared baking dish. Make a shallow depression in center, leaving a 1-inch edge. Spoon mushroom filling into depression. Place rest of meat-loaf mixture over filling, to cover.

Bake 1 hour. Remove meat loaf from oven. Let stand 15 minutes; drain off liquid before inverting onto hot platter.

BEFORE SERVING:
Spoon some of Sour Cream Mushroom Sauce over top, and garnish edge with some of sauteed mushrooms. Fold rest of mushrooms into rest of sauce. Cut meat loaf into wedges; serve with remaining sauce on the side.

SOUR CREAM MUSHROOM SAUCE

1 cup sour cream
1 tsp prepared horseradish
1 tsp prepared mustard
1/2 tsp salt
Dash ground black pepper
Dash ground nutmeg
2 tbsp butter or margarine
1/4 lb fresh mushrooms, washed and sliced

In a small saucepan, combine sour cream, horseradish, mustard, salt, pepper and nutmeg. Mix well; stir over low heat just until hot about 2 minutes. Set aside.

In hot butter in medium skillet, saute mushrooms, stirring, until tender about 2 minutes.

Makes 8 servings
Source: magazine recipe clipping