Mushroom-Stuffed Meat Loaf


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  • 1/2 lb. medium sized mushrooms, sliced
  • 1 large onion, chopped
  • 1/2 C. finely sliced celery
  • 2 Tbs. butter OR margarine
  • 3/4 C. tomato juice
  • 1 C. soft bread crumbs
  • 1 1/2 tsp. salt
  • 1/8 tsp. pepper
  • 2 lbs. ground chuck
  • 2 eggs

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Sauté mushrooms, onion, and celery in butter until vegetables are limp. Add 1/2 C. of the tomato juice, and simmer for 10 minutes. Mix in bread crumbs, 1/2 tsp. of the salt, and pepper. Mix ground meat with remaining 1 tsp. salt, remaining 1/4 C. tomato juice, and eggs. Shape meat mixture into a loaf in a greased baking dish. Scoop out center, fill with mushroom mixture, and pat remaining meat mixture over mushroom stuffing, enclosing it completely with the ground meat. Bake in a hot oven (450 degrees) for 20 minutes; reduce temperature to moderate (350 degrees), and bake for 30 minutes longer.

Makes 8 servings.

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