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Beef and Mushroom Loaf




Source of Recipe


Cooking Pleasures, Oct/Nov 2003






Recipe Introduction


Here's an all-beef meat loaf made with juicy sauteed mushrooms and a little sour cream, a winning combination of classic stroganoff-style flavors. It's very moist, so slice it thickly. Serve the leftovers on rye bread for sandwiches.





List of Ingredients



• 2 T butter
  
• 8 oz thinly sliced button mushrooms
  
• 1/2 cup finely chopped onion
  
• 1 large garlic clove, minced
  
• 1 egg
  
• 1/3 cup reduced-fat sour cream
  
• 1 T Dijon mustard
  
• 1/2 cup unseasoned dry bread crumbs
  
• 1 tsp finely chopped fresh thyme
  
• 1/2 tsp salt
  
• 1/2 tsp freshly ground pepper
  
• 1 1/2 lb ground beef chuck
  
• 1 strip bacon
  






Instructions



1. Heat oven to 350.
   
2. Melt butter in large skillet over medium-high heat. Add mushrooms and onion; cook and stir 4 to 6 minutes or until mushrooms and onion are softened and liquid has evaporated. Stir in garlic; cook 30 seconds or until fragrant. Place in large bowl; cool to room temperature.
   
3. Stir egg, sour cream, mustard, bread crumbs, thyme, salt and pepper into mushroom mixture. Add ground beef; mix together by hand or with large fork until ingredients are evenly blended.
   
4. Press into 8 1/2 x 4-inch loaf pan or place freeform loaf in shallow baking pan; place bacon strip over top.
   
5. Bake 50 to 60 minutes or until meat loaf is firm and juices run clear. Remove from oven. Loosely cover with foil; let stand 15 minutes before slicing.
   






Final Comments


6 servings