Cheddar and Mushroom Stuffed Meatloaf
INGREDIENTS
- 1 Tbsp. butter or margarine
- 1 small onion, chopped
- 2 cups sliced fresh mushrooms
- 1-1/2 pounds lean ground beef or ground chuck
- 1 large egg, beaten
- 2/3 cup chili sauce, divided
- 1/3 cup seasoned dry bread crumbs
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1-1/2 cups (6 oz.) Sargento® Artisan Blends® Shredded Double Cheddar Cheese, divided
DIRECTIONS
- 1
In large skillet, melt butter over medium heat. Add onion; cook 5 minutes. Add mushrooms, cooking 5 minutes more or until tender, stirring occasionally. Set aside. In large bowl, combine meat, 1/3 cup chili sauce, bread crumbs, salt and pepper. Mix lightly but thoroughly. Press about 2/3 meat mixture into 9x5-inch baking pan. Stir 1/2 cup cheese into cooled mushroom mixture. Make a well down center of meat mixture; spoon mushroom mixture into well. Top with remaining meat mixture, pressing lightly. Spoon remaining 1/3 cup chili sauce over meatloaf. Bake at 375°F 45 minutes or until internal temperature is 155°F. Carefully pour off drippings. Sprinkle with remaining 1 cup cheese; bake 5 minutes more or until cheese is melted.
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See Nutrition Facts
Serves: 6
Amount Per Serving
Calories 380
Total Fat 23.7g
Saturated Fat 11.5g
Trans Fat 8.5g
Polyunsaturated Fat 1.1g
Cholesterol 137mg
Sodium 1168mg
Carbohydrates 8g
Protein 33g
Dietary Fiber 1g
Vitamin A 35%
Vitamin C 20%
Calcium 234%
Iron 3%
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