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Mushroom-Stuffed Meat Loaf

 Mushroom-Stuffed Meat Loaf
I first tried this savory meat loaf recipe more than 30 years ago after seeing it demonstrated on a local TV cooking program. Since then, I've served it time and again to family and guests. The flavorful stuffing sets it apart from the ordinary. -Shirley Leister, West Chester, Pennsylvania
6 ServingsPrep: 25 min. Bake: 1 hour


  • 2 eggs
  • 2 tablespoons milk
  • 1/4 cup ketchup
  • 1-1/2 teaspoons salt
  • 1/8 teaspoon pepper
  • 1-1/2 pounds ground beef
    With Johnsonville Italian Sausage.

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  • 1/2 pound fresh mushrooms, sliced
  • 1 medium onion, chopped
  • 2 tablespoons butter
  • 2 cups soft bread crumbs
  • 2 tablespoons minced fresh parsley
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper


  • In a large bowl, beat eggs, milk, ketchup, salt and pepper. Add beef
  • and mix well. Pat half of the meat mixture into a greased 9-in. x
  • 5-in. loaf pan; set aside.
  • For stuffing, saute the mushrooms and onion in butter until tender,
  • about 3 minutes. Add bread crumbs, parsley, thyme, salt and pepper;
  • saute until crumbs are lightly browned. Spoon over meat layer; cover
  • with remaining meat mixture and press down gently. Bake at 350°

2 of 2

Mushroom-Stuffed Meat Loaf (continued)

Directions (continued)

  • for 1 hour or until a thermometer reads 160°, draining fat as
  • necessary. Yield: 6 servings.
Nutritional Facts: 1 serving (1 slice) equals 305 calories, 15 g fat (7 g saturated fat), 151 mg cholesterol, 1,100 mg sodium, 15 g carbohydrate, 2 g fiber, 27 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.