Best 7 Cheese And Mushroom Stuffed Meatloaf Recipes

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Indulge in the ultimate comfort food experience with our tantalizing Cheese and Mushroom Stuffed Meatloaf. This savory dish combines the classic flavors of a hearty meatloaf with a delectable filling of melted cheese and earthy mushrooms, creating a symphony of flavors that will delight your taste buds. Prepared with a blend of ground beef and pork, this meatloaf is infused with aromatic herbs and spices, ensuring a moist and flavorful texture. Smothered in a rich and tangy tomato sauce, this dish is sure to become a family favorite.

In addition to the classic Cheese and Mushroom Stuffed Meatloaf, this article offers a delightful collection of meatloaf recipes that cater to various dietary preferences and taste profiles. For those seeking a lighter option, the Turkey Meatloaf with Sweet Potato Mash is a healthier alternative that doesn't compromise on flavor. Packed with lean ground turkey and topped with a creamy sweet potato mash, this meatloaf is a nutritious and delicious choice.

For a unique twist on a classic, the Asian-Inspired Meatloaf with Sriracha Glaze is a must-try. This flavorful meatloaf incorporates aromatic Asian spices and a zesty sriracha glaze, resulting in a tantalizingly sweet and spicy dish. Served over a bed of fluffy jasmine rice, this meatloaf is sure to impress your dinner guests.

Vegetarians and vegans can also enjoy a satisfying meatloaf experience with the Lentil and Mushroom Vegetarian Meatloaf. This hearty and wholesome meatloaf is made with a combination of lentils, mushrooms, and vegetables, creating a protein-packed and flavorful dish. Topped with a tangy tomato sauce, this meatloaf is a delicious and nutritious option for those following a plant-based diet.

No matter your dietary preferences or taste, this article has a meatloaf recipe that will satisfy your cravings. From the classic Cheese and Mushroom Stuffed Meatloaf to the unique Asian-Inspired Meatloaf, there's something for everyone to enjoy.

Check out the recipes below so you can choose the best recipe for yourself!

SUPER STUFFED MEATLOAF



Super Stuffed Meatloaf image

Savory meatloaf stuffed with Cheddar cheese and sauteed mushrooms and onions. A can't miss hit with the whole family.

Provided by CleopatrasCat

Categories     Main Dish Recipes     Meatloaf Recipes     Stuffed Meatloaf Recipes

Time 1h35m

Yield 8

Number Of Ingredients 15

1 ½ pounds ground beef
1 ⅓ cups dry bread crumbs
1 egg, slightly beaten
½ onion, finely chopped
¼ cup milk
1 tablespoon Worcestershire sauce
1 tablespoon chopped fresh garlic
1 ½ teaspoons Italian seasoning
1 teaspoon dry mustard
1 teaspoon salt
½ teaspoon ground black pepper
1 tablespoon butter
1 yellow onion, chopped
1 (6 ounce) package portobello mushroom caps, chopped
1 cup shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix together ground beef, bread crumbs, egg, 1/2 a chopped onion, milk, Worcestershire sauce in a bowl; season with garlic, Italian seasoning, dry mustard, salt, and black pepper. Transfer the meat mixture to a piece of waxed paper or aluminum foil and flatten to a 1/2-inch thick rectangle.
  • Melt butter in a skillet over medium heat. Cook and stir yellow onion and mushrooms in melted butter until the onion is translucent and mushrooms soft, about 5 minutes. Remove from heat to cool.
  • Spread filling mixture into center of meat rectangle. Sprinkle Cheddar cheese over filling, leaving a bit of space at one end for easier rolling and sealing. Pick up the edge of the waxed paper or foil to roll the flattened meat into a log around the filling. Seal the ends and seam and place the loaf into a 9x5-inch loaf pan.
  • Bake in the preheated oven until oil from the cheese begins to pool, about 30 minutes. Drain oil and continue baking until the meat is no longer pink in the center, about 30 to 60 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Nutrition Facts : Calories 395.5 calories, Carbohydrate 18.5 g, Cholesterol 110.2 mg, Fat 23.7 g, Fiber 1.8 g, Protein 26.4 g, SaturatedFat 11.9 g, Sodium 705.5 mg, Sugar 3.5 g

CHEESE AND MUSHROOM STUFFED MEATLOAF



Cheese and Mushroom Stuffed Meatloaf image

Meatloaf stuffed with cheese and mushrooms is the ultimate combination of flavor and comfort.

Provided by dawndbeauchamp78

Categories     dinner     Main Course

Time 1h25m

Number Of Ingredients 12

2 tbsp olive or canola oil
1 medium onion, chopped
1 tbsp minced garlic
8 oz sliced mushrooms
1½ lbs ground meat (beef, venison, turkey, pork)
⅔ cup breadcrumbs (cracker crumbs work well also)
¼ cup ketchup
1 egg
½ tsp dried thyme
¼ tsp dried, ground sage
1½ cup Colby Jack cheese, shredded
salt and pepper to taste

Steps:

  • Heat oil in medium skillet over medium heat.
  • Add onion and saute until translucent.
  • Add garlic and mushrooms to the pan. Cook, stirring occasionally until mushrooms are soft and any liquid has evaporated. Cool.
  • Preheat oven to 350°F.
  • Mix ground meat and next 6 ingredients together. Add salt and pepper to taste.
  • Divide the mixture in half. Press first half into bottom of a rectangular loaf pan.
  • Spread mushroom mixture on top of meat. Sprinkle cheese on top of mushroom mixture.
  • Press remaining meat on top of cheese forming the top of the loaf.
  • Bake for 1 hour.
  • Remove from oven and let rest for 10 minutes.
  • Slice and serve.

MUSHROOM AND PROVOLONE MEATLOAF



Mushroom and Provolone Meatloaf image

Finely chopped mushrooms and shredded provolone add moisture and flavor to this glazed meatloaf.

Provided by Food Network Kitchen

Time 1h25m

Yield 6

Number Of Ingredients 12

1 1/2 pounds ground meatloaf mix (equal parts ground beef, pork and veal or turkey)
1 1/2 cups finely chopped button mushrooms
1 cup dried breadcrumbs
1 cup shredded provolone
2 tablespoons chopped fresh flat-leaf parsley
2 large eggs, lightly beaten
1 medium onion, grated
1 clove garlic, minced
1/2 cup ketchup
1 tablespoon plus 1 teaspoon Worcestershire sauce
Kosher salt and freshly ground black pepper
2 teaspoons light brown sugar

Steps:

  • Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
  • Combine the meatloaf mix, mushrooms, breadcrumbs, provolone, parsley, eggs, onion, garlic, 1/4 cup of the ketchup, 1 tablespoon of the Worcestershire, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large bowl. Using your hands, mix together until well combined.
  • Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf, about 9 inches by 5 inches. Bake for 30 minutes.
  • Stir together the brown sugar, remaining 1/4 cup ketchup and remaining 1 teaspoon Worcestershire in a small bowl for the glaze. Remove the meatloaf from the oven and brush the top and sides all over with the glaze. Return to the oven and bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving.

MUSHROOM-STUFFED MEAT LOAF



Mushroom-Stuffed Meat Loaf image

I first tried this savory meat loaf recipe more than 30 years ago after seeing it demonstrated on a local TV cooking program. Since then, I've served it time and again to family and guests. The flavorful stuffing sets it apart from the ordinary. -Shirley Leister, West Chester, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 6 servings.

Number Of Ingredients 15

2 eggs
2 tablespoons milk
1/4 cup ketchup
1-1/2 teaspoons salt
1/8 teaspoon pepper
1-1/2 pounds lean ground beef
STUFFING:
1/2 pound fresh mushrooms, sliced
1 medium onion, chopped
2 tablespoons butter
2 cups soft bread crumbs
2 tablespoons minced fresh parsley
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large bowl, beat eggs, milk, ketchup, salt and pepper. Add beef and mix well. Pat half of the meat mixture into a greased 9x5-in. loaf pan; set aside. , For stuffing, saute the mushrooms and onion in butter until tender, about 3 minutes. Add bread crumbs, parsley, thyme, salt and pepper; saute until crumbs are lightly browned. Spoon over meat layer; cover with remaining meat mixture and press down gently. Bake at 350° for 1 hour or until a thermometer reads 160°, draining fat as necessary.

Nutrition Facts : Calories 305 calories, Fat 15g fat (7g saturated fat), Cholesterol 151mg cholesterol, Sodium 1100mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 2g fiber), Protein 27g protein.

FILET OF BEEF WITH MUSHROOMS AND BLUE CHEESE



Filet of Beef with Mushrooms and Blue Cheese image

Ina Garten's filet of beef is ideal for the holidays: It's foolproof - and guaranteed to impress!

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 9

2 1/2 pounds beef tenderloin, trimmed and tied
7 tablespoons unsalted butter, at room temperature, divided
Kosher salt and freshly ground black pepper
3/4 cup chopped shallots (3 large)
14 ounces mushrooms, such as cremini and/or shiitakes, stems discarded and caps sliced 1/4 inch thick
1/2 cup ruby Port wine, such as Sandeman
3/4 cup crème fraîche
3 ounces Roquefort or other strong blue cheese, crumbled
1 tablespoon minced fresh parsley

Steps:

  • Preheat the oven to 500˚. Line a sheet pan with aluminum foil.
  • Place the beef on the prepared sheet pan and pat dry with paper towels. Spread 1 tablespoon of the butter all over the beef with your hands. Sprinkle the beef all over with 1 1/2 teaspoons salt and 1 teaspoon pepper. Roast for exactly 25 minutes for rare (120˚) and 30 minutes for medium rare (125˚). Remove the beef from the oven, cover tightly with aluminum foil and allow to rest for 20 minutes.
  • Meanwhile, make the sauce. Heat 2 tablespoons of the butter in a large (12-inch) sauté pan. Add the shallots and sauté over medium heat for 3 to 4 minutes, until tender but not browned. Add the remaining 4 tablespoons of butter and heat until sizzling. Add the mushrooms and sauté, stirring frequently, for 5 to 7 minutes, until lightly browned. Add the Port, 1 teaspoon salt and 1/2 teaspoon pepper and cook for 2 to 3 minutes. Add the crème fraîche and cook for one minute, until slightly thickened. Reduce the heat to low and add the Roquefort, stirring just until it melts. (If the sauce is too thick, add another splash of Port.)
  • Before serving, reheat the sauce and sprinkle with the parsley. Remove the strings from the roast and slice thickly. Spoon on the sauce, sprinkle with salt and serve hot.

CHEESE AND MUSHROOM-STUFFED MEATLOAF



Cheese and Mushroom-Stuffed Meatloaf image

My family's favourite meatloaf (OK, sometimes my little one picks out the mushrooms). This one is really good.

Provided by evelynathens

Categories     Cheese

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
10 ounces sliced mushrooms
1 1/2 lbs ground beef
2/3 cup fresh breadcrumb
1/2 cup minced parsley
1/4 cup ketchup
1 egg, beaten to blend
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme, crumbled
1/4 teaspoon dried sage, crumbled
1 1/2 cups grated cheddar cheese

Steps:

  • Heat oil in skillet over medium heat.
  • Add onion and sauté until translucent, about 4 minutes.
  • Add garlic and mushrooms.
  • Cook until mushrooms are golden-brown and liquid evaporates, about 8-9 minutes.
  • Cool.
  • Preheat oven to 350 degrees F (175C).
  • Mix beef and everything else but cheese.
  • Turn out onto large square of plastic wrap.
  • Pat into 9 x 12 inch rectangle.
  • Spread mushroom filling over rectangle, leaving a ½ inch border on all sides.
  • Cover mushrooms with cheese.
  • Starting at one short end, roll up jelly roll fashion. Take time and lovingly pat it into a compact shape to fit into your loaf pan - this will ensure that it doesn't crack as it bakes.
  • Arrange seam side down in 9 x 5 inch loaf pan.
  • (Can be prepared up to 6 hours ahead. Cover and refrigerate) Bake until loaf shrinks from sides of pan and browns, about 1 hour.
  • Pour off any drippings.
  • Gently turn out loaf and let stand 10 minutes before slicing.

MUSHROOM STUFFED MEATLOAF



Mushroom Stuffed Meatloaf image

I love this unique meatloaf. I have served this to diehard mushroom haters who ate second helpings without even noticing the mushrooms. I can't promise that this will work the same magic on your mushroom haters, but I can promise you a tasty meatloaf. Adapted from Taste of Home magazine.

Provided by HeatherFeather

Categories     Vegetable

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 14

2 large eggs
2 tablespoons skim milk
1/4 cup ketchup
3/4-1 teaspoon salt
1/8 teaspoon ground black pepper
1 1/2 lbs extra lean ground beef
1 (8 ounce) box fresh mushrooms, peeled, thinly sliced & then finely chopped
1 medium onion, finely chopped
2 tablespoons butter or 2 tablespoons margarine
2 cups soft breadcrumbs (about 4 slices bread, crumbled)
1 tablespoon dried parsley or 2 tablespoons fresh parsley, finely chopped
1 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon ground black pepper

Steps:

  • In a large mixing bowl, beat eggs, milk, ketchup, salt and pepper.
  • Add beef and mix well by hand.
  • Divide meat mixture in half and pat one half into a greased 9x5" loaf pan and set aside.
  • Saute mushrooms and onion in butter until tender in a skillet over medium heat, about 3-5 minutes.
  • Add soft bread crumbs,parsley, thyme, salt& pepper and saute until crumbs are lightly browned.
  • Spoon the crumb mixture over the meat in the loaf pan.
  • Cover stuffing with the remaining meat mixture and press down gently to seal.
  • Bake in a preheated 350 F oven until fully cooked and no pink remains,about 1 hour, draining fat if necessary.
  • Once it has fully cooked, let sit 10-15 minutes before attempting to slice or it will fall apart.
  • NOTE: I use an instant read meat thermometer to check for doneness so I don't have to cut into the meatloaf.

Tips:

  • Use a combination of ground beef and ground pork: This will give the meatloaf a richer flavor and help keep it moist.
  • Don't overmix the meatloaf mixture: Overmixing can make the meatloaf tough.
  • Stuff the meatloaf with a variety of fillings: You can use cheese, mushrooms, onions, bell peppers, or anything else you like.
  • Bake the meatloaf in a loaf pan: This will help it keep its shape.
  • Baste the meatloaf with a glaze or sauce during baking: This will help keep it moist and flavorful.
  • Let the meatloaf rest before slicing: This will help the juices redistribute and make the meatloaf easier to slice.

Conclusion:

Cheese and mushroom stuffed meatloaf is a hearty and delicious dish that is perfect for a special occasion or a weeknight meal. By following the tips above, you can make a meatloaf that is moist, flavorful, and sure to please everyone at the table.

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