Cheese and Mushroom-Stuffed Meatloaf

• olive oil↗2 tablespoons
• medium onion, chopped↗1
• cloves garlic, minced↗2
• sliced mushrooms10 ounces
• ground beef↗1 1⁄2 lbs
• fresh breadcrumb↗2⁄3 cup
• minced parsley1⁄2 cup
• ketchup↗1⁄4 cup
• egg, beaten to blend↗1
• salt↗1 teaspoon
• pepper↗1⁄2 teaspoon
• dried thyme, crumbled↗1⁄2 teaspoon
• dried sage, crumbled↗1⁄4 teaspoon
• grated cheddar cheese↗1 1⁄2 cups

Step-by-step instructions

1. 1

   Heat oil in skillet over medium heat.

2. 2

   Add onion and sauté until translucent, about 4 minutes.

3. 3

   Add garlic and mushrooms.

4. 4

   Cook until mushrooms are golden-brown and liquid evaporates, about 8-9 minutes.

5. 5

   Cool.

6. 6

   Preheat oven to 350 degrees F (175C).

7. 7

   Mix beef and everything else but cheese.

8. 8

   Turn out onto large square of plastic wrap.

9. 9

   Pat into 9 x 12 inch rectangle.

10. 10

    Spread mushroom filling over rectangle, leaving a ½ inch border on all sides.

11. 11

    Cover mushrooms with cheese.

12. 12

    Starting at one short end, roll up jelly roll fashion. Take time and lovingly pat it into a compact shape to fit into your loaf pan - this will ensure that it doesn't crack as it bakes.

13. 13

    Arrange seam side down in 9 x 5 inch loaf pan.

14. 14

    (Can be prepared up to 6 hours ahead. Cover and refrigerate) Bake until loaf shrinks from sides of pan and browns, about 1 hour.

15. 15

    Pour off any drippings.

16. 16

    Gently turn out loaf and let stand 10 minutes before slicing.