RCI-MT.005.0314.001
Three-Mushroom Meatloaf
Fruit & Vegetable Recipes I by the South Carolina Department of Agriculture, public domain government resource—original source of recipe Serves: 6
Prep5 min
Cook5 min
Total10 min
Servings4
Difficultyintermediate
Ingredients
- 1½ pounds
- 2 teaspoons
- ½ cup
- assorted wild or button mushrooms8 ouncessliced
- garlic3 clovesminced
- ¾ cup
- 1 unit
- 1 teaspoon
- dried thyme leaves¾ teaspooncrushed
- ¼ teaspoon
Method
1
Heat butter in a large skillet over medium-high heat, then add the chopped onion and cook for 3–4 minutes until softened.
2
Add the sliced mushrooms and minced garlic to the skillet, stirring occasionally, until the mushrooms release their liquid and begin to brown, about 5–6 minutes.
3
Remove the mushroom mixture from heat and let cool slightly, then transfer to a large bowl.
4
Add the ground beef, soft breadcrumbs, egg, salt, crushed thyme, and pepper to the bowl with the mushroom mixture.
5
Mix gently with your hands until just combined, being careful not to overwork the meat.
6
Preheat the oven to 350°F and lightly grease a loaf pan or small baking dish.
7
Transfer the meat mixture to the prepared pan, pressing it evenly into the bottom and sides to form a compact loaf.
8
Bake for 40–45 minutes, until the internal temperature reaches 160°F when measured with a meat thermometer inserted into the center.
45 minutes
9
Remove the meatloaf from the oven and let it rest for 5 minutes before slicing and serving.