The whole family will adore this quick and simple taco dip! Better prepare two batches because demand will be high! As needed, up the salsa serving size.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 5 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 8 |
| Yield: | 1 meatloaf |
Ingredients
- 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
Instructions
- 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 9×5-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 | 396 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 110 mg |
| Dietary Fiber | 2 g |
| Protein | 26 g |
| Saturated Fat | 12 g |
| Sodium | 706 mg |
| Sugars | 4 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
Amazing, simple recipe.
Very tasty. My family liked it.
Made it the first time by the book. AWSOME Made it the second time got carried away layer of onion and mushroom layer of baby spinach layer extra sharp cheese layer of spinach and mushroom and onion. Tough to role up over stuffed the pan little extra time cooking and it was awesome but Ill stick to the original and it makes great sandwiches.
Made it the first time by the book. AWSOME Made it the second time got carried away layer of onion and mushroom layer of baby spinach layer extra sharp cheese layer of spinach and mushroom and onion. Tough to role up over stuffed the pan little extra time cooking and it was awesome but Ill stick to the original and it makes great sandwiches.
I made this tonight and I have to say it was one of the best meatloaves I’ve ever had. I didn’t add the garlic and I just used half a pack of regular mushrooms. I also added a half small can of diced tomatoes with garlic and onions. During the last 40 minutes I added a couple slices of bacon on top! DELISOUS
Followed recipe but came out way too dry. Knew when mixing that this was going to be the case, so added additional milk to moisten meat. Didn’t help. Served with ketchup just to moisten meat some but definitely won’t make this again.
This was fine, but not a keeper. It was pretty bland as written.
I used spinach instead of mushrooms and 3 egg yolks instead of one whole because they were left over from previous baking. I also put bbq sauce on top when I drained it after 30 minutes. Nice and moist, baked up really well. I will experement with different cheeses when I make this again.
This is the exact recipe I’ve used from time to time, the only difference being the stuffing I use. Instead of mushroom/onion/cheddar stuffing I’ve always used thinly sliced Italian salami, thinly sliced provolone cheese and a couple of sliced hard-boild eggs. It is just very wonderful as is but often I will make it and roast it in the oven then plunk it into my homemade spaghetti sauce for about 15 minutes or so and serve it instead of meatballs with spaghetti. My mom always made this and it was considered “company meatloaf”, named in Italian, “Polpetone”. which translates literally to big meat ball! It really is an Italian favorite with “Sunday gravy” when the whole family and some friends gather.
Prepared just as written (or it wouldn’t be the same recipe, would it?) In 29 years I have never made my husband meatloaf because he always said he didn’t like it but he wolfed this down, went back for seconds and finished off for lunch next day!