Ingredients:
2 large eggs
2 tablespoons skim milk
1/4 cup ketchup
3/4-1 teaspoon salt
1/8 teaspoon ground black pepper
1 1/2 lbs extra lean ground beef
1 (8 ounce) boxes fresh mushrooms, peeled, thinly sliced & then finely chopped
1 medium onions, finely chopped
2 tablespoons butter or 2 tablespoons margarine
2 cups soft breadcrumbs ( about 4 slices bread, crumbled)
1 tablespoon dried parsley or 2 tablespoons fresh parsley, finely chopped
1 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Directions:
In a large mixing bowl, beat eggs, milk, ketchup, salt and pepper.
Add beef and mix well by hand.
Divide meat mixture in half and pat one half into a greased 9×5″ loaf pan and set aside.
Saute mushrooms and onion in butter until tender in a skillet over medium heat, about 3-5 minutes.
Add soft bread crumbs,parsley, thyme, salt& pepper and saute until crumbs are lightly browned.
Spoon the crumb mixture over the meat in the loaf pan.
Cover stuffing with the remaining meat mixture and press down gently to seal.
Bake in a preheated 350 F oven until fully cooked and no pink remains,about 1 hour, draining fat if necessary.
Once it has fully cooked, let sit 10-15 minutes before attempting to slice or it will fall apart.
NOTE: I use an instant read meat thermometer to check for doneness so I don’t have to cut into the meatloaf.
Servings: 8
Time preparation: 15 min.
Time total: 90 min.