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Mushroom Stuffed Meatloaf Recipe

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This recipe for Mushroom Stuffed Meatloaf, by , is from Chasdei Lev Pesach Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
Meatloaf
2 T. extra-virgin olive oil
1 large onion
1 pound portebello mushrooms, cleaned and checked, finely diced
3-4 cloves garlic, chopped
1\4 c. balsamic vinegar
3 pounds ground beef or veal
1\4 c. pesachdik crumbs
1 egg
1 t. garlic powder
1 t. salt
1 t. pepper (or less to taste)

Sauce
1 T. canola oil
1 onion, sliced thinly
1\4 c. white wine
1\4 c. soy sauce
2 t. potato starch dissolved in 1 cup cold water
salt and pepper to taste

Directions:
Directions:
Preheat oven to 375F. In a large skillet, heat oil over medium-high heat. Saute onion until edges start to turn brown. Add mushrooms and saute until tender. Add garlic and balsamic vinegar, and let it reduce until almost all the liquid is absorbed. Set aside. In a large mixing bowl, combine meat, crumbs, egg, garlic powder,salt and pepper. On a piece of parchment paper, press meat mixture into a 12 x 18-inch rectangle. layer the mushroom mixture on top of the meat and roll like a jelly roll. Cut into 2 loaves and pinch the ends. Place the loaves in a 9 x 13-inch baking pan and bake covered, for 30-40 minutes or until the outside is slightly firm and the loaves are thoroughly cooked.

For the sauce, heat oil over medium heat and saute onion until slightly brown. Add wine and cook for 5 minutes, or until liquid has reduced by about half. Add soy sauce and the water-potato starch mixture, and bring to a boil. Add salt and pepper. turn heat down and simmer for 3-5 minutes or until sauce thickens, stirring continuously.

Personal Notes:
Personal Notes:
This can be served as a whole meatloaf, or sliced and plated as an appetizer. warm sauce separately and pour over meatloaf right before serving. Reprinted with permission from the Whisk magazine!

 

 

 

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