Italian Mushroom Meat Loaf Food

CLASSIC MEATLOAF

Steps:

• Preheat the oven to 325 degrees F.
• Place the carrot, celery, onion, red bell pepper, mushrooms, and garlic in a food processor, and pulse until very finely chopped, almost to a puree. Place the minced vegetables into a large mixing bowl, and mix in ground chuck, Worcestershire sauce, and egg. Add Italian herbs, salt, black pepper, and cayenne pepper. Mix gently with a wooden spoon to incorporate vegetables and egg into the meat. Pour in bread crumbs. With your hand, gently mix in the crumbs with your fingertips just until combined, about 1 minute.
• Form the meatloaf into a ball. Pour olive oil into a baking dish and place the ball of meat into the dish. Shape the ball into a loaf, about 4 inches high by 6 inches across.
• Bake in the preheated oven just until the meatloaf is hot, about 15 minutes.
• Meanwhile, in a small bowl, mix together brown sugar, ketchup, Dijon mustard, and hot sauce. Stir until the brown sugar has dissolved.
• Remove the meatloaf from the oven. With the back of a spoon, smooth the glaze onto the top of the meatloaf, then pull a little bit of glaze down the sides of the meatloaf with the back of the spoon.
• Return meatloaf to oven, and bake until the loaf is no longer pink inside and the glaze has baked onto the loaf, 30 to 40 more minutes. An instant-read thermometer inserted into the thickest part of the loaf should read at least 160 degrees F (70 degrees C). Cooking time will depend on shape and thickness of the meatloaf.

MUSHROOM MEATLOAF

Steps:

• Pulse the onions, garlic and mushrooms in a food processor until finely chopped.
• Combine ground beef, breadcrumbs, mushroom mixture, eggs and seasonings and mix thoroughly.
• Shape it into a loaf with your hands and place it on a greased baking sheet.
• Bake at 350°F for 45 minutes or until a meat thermometer reads 160°F in the center of the meatloaf.
• Let it stand for 10 minutes before slicing.
• Dish and serve hot with gravy of your choice.
• Enjoy!

ITALIAN MEATLOAF RECIPE

Steps:

• Gather the ingredients.
• Heat the oven to 350 F. Finely chop the bread in a food processor . Set the breadcrumbs aside.
• Heat the butter in a large skillet over medium heat. Add the onion, carrot, celery, mushrooms, and Italian seasoning and cook, stirring until soft and the liquid has evaporated, about 10 minutes. Set aside and let cool slightly.
• Add the cooled vegetable mixture to the food processor along with the bacon, beef, and pork, and pulse until finely chopped-not puréed.
• Add the mixture to a large bowl with the breadcrumbs, cream, soy sauce, Worcestershire, eggs, salt, and pepper. Using your hands, gently mix everything together until well combined.
• Mold the meat mixture into a 9-inch-by-5-inch-sized loaf shape on a buttered, parchment-lined baking sheet.
• Bake until a meat thermometer inserted in the center reads 135 F, 40 to 45 minutes.
• Raise the heat to 500 F. In a small bowl, mix together the glaze ingredients.
• Brush the meatloaf with the glaze and bake until well browned, about 12 minutes. Let rest for 10 minutes before serving.

ITALIAN STYLE MEATLOAF I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, mix together ground beef, eggs, bread crumbs and ketchup. Season with Italian-style seasoning, oregano, basil, garlic salt, diced tomatoes and cheese. Press into a 9x5 inch loaf pan, and cover loosely with foil.
• Bake in the preheated oven approximately 1 hour, or until internal temperature reaches 160 degrees F (70 degrees C).

ITALIAN MEATLOAF

Steps:

• In large bowl, combine the crumbs, egg, onion, salt and oregano; crumble the meat over the top. Mix gently. Stir in 3/4 cup tomato sauce; set aside. Cut two pieces of waxed paper 15-in. long. Place meat mixture in center of one rectangle; cover with second rectangle. , With a rolling pin, press meat into a 13x9-in. rectangle. Remove top sheet of waxed paper. Sprinkle meat with cheese and mushrooms; top with remaining tomato sauce. Roll up meat, jelly-roll style, starting at narrow end; use waxed paper to help. Place meat seam side down; seal ends securely. Place in a greased 9x5-in. loaf pan. , Bake at 375° for 30 minutes. Drain; bake 30 minutes longer.

ITALIAN MUSHROOMS

Steps:

• In a 3-qt. slow cooker, layer mushrooms and onion. Combine butter and salad dressing mix; pour over vegetables. Cover and cook on low until vegetables are tender, 4-5 hours. Serve with a slotted spoon.

MUSHROOM MEATLOAF WITH GLAZE

Steps:

• Mix onion, mushroom, milk, bread crumbs, eggs, and salt together in a large bowl. Break ground beef into small pieces and add to onion mixture; stir. Shape the beef mixture into a round loaf and place into a 5-quart slow cooker.
• Cook on Low until no longer pink in the center, 5 to 6 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
• Whisk ketchup, brown sugar, mustard, and Worcestershire sauce together in a small bowl; spoon over the meatloaf.
• Continue cooking glazed meatloaf until the glaze is warmed, about 15 minutes.
• Remove meatloaf to a cutting board and let rest 10 minutes before slicing.

MUSHROOM-STUFFED MEAT LOAF

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.

MUSHROOM MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large mixing bowl, combine ground meat, minced mushrooms, bread crumbs, onion, ketchup, eggs, and salt and pepper. Mix well. Spread 1/2 of the mixture into the bottom of a loaf pan. Arrange 6 whole mushrooms stem down into meat. Top with rest of meat, patting to combine both halves.
• Bake for 1 hour and 45 minutes, or until done. Internal temperature should measure 160 degrees F (70 degrees C) when done.

MUSHROOM MEAT LOAF

Steps:

• Cut three 20x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a 4- or 5-qt. slow cooker. Coat strips with cooking spray. , In a large bowl, combine the eggs, bread crumbs, mushrooms, onion, garlic, salt, thyme and pepper. Crumble turkey over mixture and mix lightly but thoroughly. Shape into a 7-1/2x4-in. loaf. , Place meat loaf in the center of the strips. Cover and cook on low until no pink remains and a thermometer reads 160°, 3-4 hours., Combine chili sauce, mustard and cayenne; pour over meat. Cover and cook until heated through, about 15 minutes. Using foil strips as handles, remove the meat loaf to a platter.