It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Meatloaf With Mushroom Stuffing
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- #89605
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
ingredients
1 can (6 ounce size) sliced mushrooms
2 1/2 pounds ground beef
1/2 cup minced onions
2 eggs, slightly beaten
1/4 cup butter
1 1/2 teaspoon salt
1/2 teaspoon black pepper
4 cups plain bread crumbs
1/3 cup ketchup
1/4 teaspoon thyme
1/3 cup mushroom broth
1/4 cup minced parsley
directions
Drain mushrooms, reserve broth. Saute mushrooms and onion in butter until onions are transparent.
Combine with bread crumbs, thyme and parsley. Lightly mix together ground meat, eggs, salt, pepper, ketchup, and mushroom broth.
Pack half of meat mixture into loaf pan. Pack stuffing on top. Top with second half of meat mixture.
Bake in 375 degrees F oven for 1 hour 15 minutes. Let stand for 15 minutes, drain juice, turn on to serving plate.
added by
djbaker
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
February 14, 2009
This recipe is great and the family loves it, but I added some mozzerella cheese to the top of the breading then the rest of the meat on top.
November 13, 2008
The ratio of stuffing to meat seemed off at first, including the amount of breadcrumbs in the stuffing. We did add a little additional broth to the stuffing just so it would come together. The end result, however, was a very good meatloaf. Do not let it over cook or the outer meat layers will become dry (note that there are no breadcrumbs in those layers). We were also concerned about the lack of seasonings, but it really didn't need anything additional. Note, for the full recipe you'll need a large loaf pan. If you halve it you can use a standard size loaf pan.