Description Edit

Mushrooms, Parmesan and herbs jazz up plain-old meatloaf for a dish that just might become a family staple. Serve with roasted vegetables on the side for a nourishing and hearty autumn meal.

Mshrm fl mtloaf


Ingredients Edit

Directions Edit

  1. Heat oven to 350 °F.
  2. Line a 13- by 9-inch baking pan with foil.
  3. Cover a wire rack with foil; prick foil in several places with a fork.
  4. Place rack in pan; set aside.
  5. Pulse bread in a food processor to make fine crumbs.
  6. Transfer to a bowl; set aside.
  7. In a small cup combine 1 tablespoon bread crumbs, ½ teaspoon olive oil and 1 tablespoon Parmesan; set aside.
  8. In a 12-inch skillet, heat remaining olive oil over medium heat.
  9. Add mushrooms, scallions and garlic; sauté until mushrooms are tender, stirring frequently, 5 to 7 minutes.
  10. Transfer mushroom mixture to food processor and process until finely chopped.
  11. In a large bowl, gently combine ground meat, plain bread crumbs, mushroom mixture, cream, water, egg, remaining Parmesan, salt, thyme, pepper and all but 2 tablespoons parsley.
  12. Mix until evenly blended.
  13. Transfer mixture to a work surface and form into a 9- by-5-inch loaf.
  14. Place loaf on prepared rack.
  15. Bake for 1 hour.
  16. Sprinkle top of loaf with bread-crumb topping.
  17. Bake until an instant-read meat thermometer inserted into center of loaf registers 160 °F for chuck or 165 °F for turkey and bread-crumb topping is nicely browned, 20 to 25 minutes more.
  18. Let stand for 10 minutes before slicing and serving.
  19. Garnish with reserved 2 tablespoons parsley.
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