Best 7 Mushroom And Provolone Meatloaf Recipes

MUSHROOM MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large mixing bowl, combine ground meat, minced mushrooms, bread crumbs, onion, ketchup, eggs, and salt and pepper. Mix well. Spread 1/2 of the mixture into the bottom of a loaf pan. Arrange 6 whole mushrooms stem down into meat. Top with rest of meat, patting to combine both halves.
• Bake for 1 hour and 45 minutes, or until done. Internal temperature should measure 160 degrees F (70 degrees C) when done.

MUSHROOM MEAT LOAF

Steps:

• Cut three 20x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a 4- or 5-qt. slow cooker. Coat strips with cooking spray. , In a large bowl, combine the eggs, bread crumbs, mushrooms, onion, garlic, salt, thyme and pepper. Crumble turkey over mixture and mix lightly but thoroughly. Shape into a 7-1/2x4-in. loaf. , Place meat loaf in the center of the strips. Cover and cook on low until no pink remains and a thermometer reads 160°, 3-4 hours., Combine chili sauce, mustard and cayenne; pour over meat. Cover and cook until heated through, about 15 minutes. Using foil strips as handles, remove the meat loaf to a platter.

MUSHROOM MEATLOAF

Steps:

• Preheat oven to 350*F.
• chop mushroom and onion to approximately 1/4 inch pieces.
• If you are using RAW onion heat the onion in the olive oil over medium heat until the onion is soft/tender. let cool.
• In large mixing bowl add milk, egg, parsley, Worcestershire sauce, salt, and pepper together then beat well.
• Next add the bread and blend into the mix.
• Then add the beef, cooled onions, mushrooms, and garlic and blend that in as well (I just use the same fork I blended the egg with to blend everything together).
• Spread the mixture evenly into a bread loaf pan (9x5x3-inch).
• Bake at 350°F for an hour to an hour and fifteen minutes or until the center is no longer pink/red.
• Let stand for 10 minutes before slicing and serving.

MUSHROOM-STUFFED MEAT LOAF

Steps:

• In a large bowl, beat eggs, milk, ketchup, salt and pepper. Add beef and mix well. Pat half of the meat mixture into a greased 9x5-in. loaf pan; set aside. , For stuffing, saute the mushrooms and onion in butter until tender, about 3 minutes. Add bread crumbs, parsley, thyme, salt and pepper; saute until crumbs are lightly browned. Spoon over meat layer; cover with remaining meat mixture and press down gently. Bake at 350° for 1 hour or until a thermometer reads 160°, draining fat as necessary.

MUSHROOM IN THE MIDDLE MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl combine sausage, beef, eggs, bread crumbs, onion, bell pepper, salt, pepper and garlic powder. Mix well.
• Roll out mixture flat, 8 inches by 8 inches square. Spread 1/2 can of soup over meatloaf, roll up and seal edges. Place in a loaf pan.
• Bake in preheated oven for 30 minutes. Add remaining soup and bake for another 20 minutes.

MUSHROOM AND MEAT LOAF

Steps:

• Preheat the oven to 400 degrees.
• Slice the mushrooms on a flat surface. There should be three or four cups.
• Heat the butter in a skillet and add the onions. Cook until wilted and add the mushrooms. Cook until the mushrooms give up their liquid. Cook until this liquid evaporates.
• Put the pork and veal in a mixing bowl and add the mushroom and onion mixture. Add the nutmeg, bread crumbs, pepper flakes, a generous grinding of pepper, egg, heavy cream and chopped dill. Blend well with the hands.
• Pack the mixture into a 9-by-5-by-3-inch loaf pan and smooth it over on top. Spoon the tomatoes on top and arrange the dill sprigs in the center.
• Place the loaf pan in a larger pan and pour water around it. Bring the water to the boil on top of the stove and then place in the oven. Bake one to one and one-half hours or until a meat thermometer in the center of the loaf registers 160 degrees.

MUSHROOM STUFFED MEATLOAF

Steps:

• 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 9x5" 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.