Beef and Mushroom Loaf
Source of Recipe
internet
Recipe Introduction
This meat loaf is very moist, so slice it thickly. Serve the leftovers on rye bread for sandwiches.
2 tablespoons butter
8 oz. thinly sliced button mushrooms
1/2 cup finely chopped onion
1 large garlic clove, minced
1 Eggland's Best Egg
1/3 cup reduced-fat sour cream
1 tablespoon Dijon mustard
1/2 cup unseasoned dry bread crumbs
1 teaspoon finely chopped fresh thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 lb. ground beef chuck
1 strip bacon
1. Heat oven to 350°F. Melt butter in large skillet over medium-high heat. Cook and stir mushrooms and onion 4 to 6 minutes or until softened and liquid has evaporated. Stir in garlic; cook 30 to 60 seconds or until fragrant. Place in large bowl; cool to room temperature.
2. Combine egg, sour cream, mustard, bread crumbs, thyme, salt and pepper with mushroom mixture. Mix in ground beef by hand or with large fork until combined. Press into 8 1/2x4-inch loaf pan or place freeform loaf in shallow baking pan; place bacon strip over top.
3. Bake 50 to 60 minutes or until meat loaf is firm and juices run clear. Cover loosely with foil; let stand 15 minutes before slicing.
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