Recipe(tried): Mushroom Stuffed Meatloaf

MUSHROOM STUFFED MEATLOAF

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

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

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

Mix ground chuck, beaten eggs, catsup, milk, scant 1 Tablespoon salt, 1/8 pepper, 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.