Cheese & Mushroom Stuffed Meatloaf

Cheese and Mushroom Stuffed Meatloaf

2 tablespoons olive oil

1 medium onion, chopped

2 garlic cloves, minced

8 ounces mushrooms, sliced

1 1/2 pounds ground beef

2/3 cup fresh bread crumbs

1/2 cup minced fresh parsley

1/4 cup ketchup

1 egg beaten to blend

1 teaspoon salt

1/2 teaspoon freshly ground pepper

1/2 teaspoon dried thyme, crumbled

1/4 teaspoon dried sage, ground or crumbled

1 1/2 cups cheddar cheese

Heat oil in heavy skillet over medium heat. Add onion and saute until translucent, about 4 minutes. Add garlic and mushrooms. Cook until mushrooms are golden brown and liquid evaporates, stirring occasionally, about 7 minutes. Cool.

Preheat oven to 350 degrees. Mix beef and next eight ingredients in large bowl, until well blended. Turn out onto large square of plastic wrap. Pat into 9- by 12-inch rectangle. Spread mushroom filling over rectangle, leaving 1/2-inch border on all sides. Cover mushrooms evenly with cheese.

Starting at one end, roll meat up jelly-roll-fashion, using the plastic wrap as a guide. Arrange seam side down in a 9- by 5-inch loaf pan. (Can be prepared six hours ahead. Cover and refrigerate at this point).

Bake until loaf shrinks from side of pan and browns (about 1 hour). Pour off any drippings. Gently turn out loaf and let stand for 10 minutes. Cut into slices and serve.

FREEZER COOKING NOTE: You can also make this up but do not bake. Simply roll up and place in a disposal tinfoil loaf pan and freeze. Thaw in refrigerator the day before you wish to bake it.