Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Block House Café Mushroom Meatloaf




Source of Recipe


the web


List of Ingredients




1 Lg Garlic Clove -- minced
1 C Carrot -- finely chopped
1 C Celery -- finely chopped
1 C Onion -- finely chopped
1 Lb Mushrooms -- sliced and whole sautéd
2 Lg Egg -- beaten
3 Can Mushroom Soup, Condensed
1 1/2 Can Water
1/2 C Parsley -- chopped (more for garnish)
1/2 Tsp Oregano
3/4 C Bread Crumbs
Lean Beef -- ground
1 Lb Lean Pork -- ground


Recipe



Steam the carrots, celery, onion and garlic. Drain well.

Combine the beef, pork, vegetables, parsley, eggs and breadcrumbs plus 1/2 can of the soup. Season well with fresh pepper and a bit of salt. Do not overmix. Mixture will be very wet.

Place the "loaf" in a roasting size dish (to allow space for the gravy) and shape.

Bake at 350* for 1-1 1/4 hours, turning pan 1/2 way through.

Drain off any accumulated fat. Combine remaining soup, the water, mushrooms and lots of fresh pepper. Pour over meatloaf and return to oven for another 15 minutes or until bubbly.

Serves 8.