Ingredients:
2 tablespoons olive oil
1 medium onions, chopped
2 cloves garlic, minced
10 ounces sliced mushrooms
1 1/2 lbs ground beef
2/3 cup fresh breadcrumbs
1/2 cup minced parsley
1/4 cup ketchup
1 eggs, beaten to blend
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme, crumbled
1/4 teaspoon dried sage, crumbled
1 1/2 cups grated cheddar cheese
Directions:
Heat oil in skillet over medium heat.
Add onion and saute until translucent, about 4 minutes.
Add garlic and mushrooms.
Cook until mushrooms are golden-brown and liquid evaporates, about 8-9 minutes.
Cool.
Preheat oven to 350 degrees F (175C).
Mix beef and everything else but cheese.
Turn out onto large square of plastic wrap.
Pat into 9 x 12 inch rectangle.
Spread mushroom filling over rectangle, leaving a 1/2 inch border on all sides.
Cover mushrooms with cheese.
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.
Arrange seam side down in 9 x 5 inch loaf pan.
(Can be prepared up to 6 hours ahead. Cover and refrigerate) Bake until loaf shrinks from sides of pan and browns, about 1 hour.
Pour off any drippings.
Gently turn out loaf and let stand 10 minutes before slicing.
Servings: 6
Time preparation: 25 min.
Time total: 95 min.