Mushroom Stuffed Meatloaf
Elevate classic comfort food with this indulgent Mushroom Stuffed Meatloaf, a hearty family favorite packed with rich flavor and hidden surprises. This recipe combines juicy ground beef and Italian sausage with a savory breadcrumb-and-milk mixture to create a tender base, while a filling of buttery, thyme-infused sautéed mushrooms and gooey mozzarella cheese takes it to the next level. Topped with a tangy ketchup glaze sweetened with brown sugar and apple cider vinegar, every slice is a perfect balance of smoky, sweet, and savory. Quick to prep, this meatloaf bakes to perfection in just an hour, making it an irresistible centerpiece for weeknight dinners or casual gatherings. Perfect for mushroom lovers and meatloaf enthusiasts alike, this recipe is sure to become a new favorite.
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Recipe Information
Ingredients
- 2 pounds Ground beef
- 0.5 pounds Italian sausage
- 0.75 cups Breadcrumbs
- 0.5 cups Milk
- 2 large Eggs
- 1 medium, finely chopped Onion
- 2 minced Garlic cloves
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Dried parsley
- 8 ounces, finely diced Fresh mushrooms
- 1 tablespoon Butter
- 0.5 teaspoons Fresh thyme leaves
- 1 cup, shredded Mozzarella cheese
- 0.5 cups Ketchup
- 2 tablespoons Brown sugar
- 1 teaspoon Apple cider vinegar
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or foil.
In a medium skillet, melt the butter over medium heat. Add the diced mushrooms and cook for 5-7 minutes, or until they release their moisture and become golden. Stir in the fresh thyme, then set the mixture aside to cool slightly.
In a small bowl, combine the breadcrumbs and milk. Let the mixture sit for 2-3 minutes to absorb.
In a large mixing bowl, combine the ground beef, Italian sausage, eggs, soaked breadcrumbs, onion, garlic, salt, black pepper, and dried parsley. Mix gently with your hands or a spatula until just combined. Avoid overmixing.
On the lined baking sheet, shape about two-thirds of the meat mixture into a rectangular loaf, creating a shallow cavity in the center for the filling.
Spread the cooked mushroom mixture evenly inside the cavity, then sprinkle the shredded mozzarella cheese on top.
Cover the filling with the remaining meat mixture, shaping it into a loaf and sealing the edges to encase the filling completely.
In a small bowl, mix together the ketchup, brown sugar, and apple cider vinegar to make the glaze.
Spread the glaze evenly over the top of the meatloaf.
Bake in the preheated oven for 55-60 minutes, or until the internal temperature reaches 160°F (71°C). Let the meatloaf rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
719 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.6 g | 64% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 216 mg | 72% | |
| Sodium | 1227 mg | 53% | |
| Total Carbohydrate | 25.7 g | 9% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 12.7 g | ||
| Protein | 42.2 g | 84% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 185 mg | 14% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 686 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
