“Meatloaf, smeatloaf, double beatloaf, I hate meatloaf”
Says Randy in a Christmas Story.

This pretty much sums up my opinion of meatloaf growing up. And what was even worse, was leftover meatloaf.

So I’ve been an avoider of it for decades.

Now that I have kids though my Mom has been making a Mushroom Meatloaf that everybody loves, with whole mushrooms down the center of the loaf. Last time I was at her house I forgot to copy the recipe. I decided to create a recipe of my own. I bought a box of large button mushrooms to use and then got too busy to make it. By the time I had a chance to work on the recipe the mushrooms had gone bad. Ugh, I had everything else ready so instead I used canned mushrooms and chopped them up. Alexander liked mine so much he said it didn’t even need A1 sauce! (Leftovers are even good!)

Enjoy!
Avec Amour Victoria & Alexander

 

Mushroom Meatloaf

Yield – 8 Servings

1 Bunch Cilantro

1/2 Cup Canned Mushrooms, drained and finely chopped

1 Large Onion, finely chopped

2 Plum Tomatoes, finely chopped

1/2 teaspoon Sea Salt

1/8 teaspoon Fresh Ground Black Pepper

1/2 teaspoon Ground Cumin

1 Tablespoon Worchestershire Sauce

1 1/2 Pounds Ground Beef

1. Pre-heat oven to 375 degrees. Remove cilantro leaves from stems, finely chop,

add all ingredients to mixing bowl except beef,

stir together,

add beef mix well into other ingredients.

2. Line a 9” loaf pan with parchment paper folded into thirds lengthwise

with enough extra to go up and overlapping the sides, push paper into corners,

fill with beef mixture, press down evenly,

put loaf pan on a baking sheet and bake for 1 hour.

3. Let cool 10 minutes, remove meatloaf from loaf pan by pulling up both edges of parchment paper,

serve, or as I like to make this in the morning and reheat for dinner I drain off all the juices in pan, return meatloaf to pan, and refrigerate, reheat in a 400 degree oven for 10 minutes then serve.