Mushroom Stuffed Meatloaf With Red Wine Jus Recipes

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NEW CLASSIC MEATLOAF

Provided by Ellie Krieger

Categories     main-dish

Time 1h30m

Yield 8 Servings

Number Of Ingredients 16



New Classic Meatloaf image

Steps:

  • Preheat the oven to 350 degrees.
  • Heat the oil in a large skillet, add the onion and mushrooms and cook until the liquid is evaporated and the mushrooms begin to brown about 8 minutes. Stir in the carrots, tomato paste, thyme and garlic and cook, stirring, 2 minutes more. Allow to cool completely.
  • In a large bowl combine the beef, oats, eggs, Worcestershire sauce, mushroom mixture, salt and pepper. Mix until just well combined. Transfer the mixture to a 9x13 inch baking dish and shape into a loaf about 5 inches wide and 2 inches high.
  • In a small bowl whisk the tomato sauce, molasses and mustard and pour over the meatloaf.
  • Cook the meatloaf until a meat thermometer registers 160 degrees, about 55-60 minutes. Remove from the oven and let rest 15 minutes before slicing.
  • Serving Size: one 1-inch thick slice

Nutrition Facts : Calories 250, Fat 12 grams, SaturatedFat 4 grams, Cholesterol 110 milligrams, Sodium 370 milligrams, Carbohydrate 14 grams, Fiber 2 grams, Protein 21 grams

1 tablespoons olive oil
1 small onion, diced (1 cup)
8 ounces white button mushrooms, finely diced
1 small carrot, finely grated
2 tablespoons tomato paste
1/2 teaspoon dried thyme
1 clove of garlic, minced
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 pounds extra-lean ground beef (90% lean or higher)
3/4 cup quick-cooking oats
2 large eggs, beaten
2 teaspoons Worcestershire sauce
1 8-ounce can no-salt added tomato sauce
1 Tablespoon prepared mustard
1 tablespoon unsulphered molasses

MUSHROOM STUFFED MEATLOAF WITH RED WINE JUS

Very decadent and delicious meatloaf. I could just drink the Jus.

Provided by barbara lentz

Categories     Beef

Time 1h5m

Number Of Ingredients 29



Mushroom Stuffed Meatloaf with Red Wine Jus image

Steps:

  • 1. For the Stuffing Add the butter to saute pan. Add the leek and garlic and saute about 1 minute. Add the mushrooms. Cover and cook 10 minutes. Uncover and cook on high until liquid has evaporated. Add the parsley thyme salt and pepper. Stir to combine and set aside.
  • 2. For the meatloaf Mix all the meatloaf ingredients together. Preheat oven 350 degrees. Transfer half the meat mixture into baking pan. Top with the mushroom stuffing. Top with the rest of the meatloaf mixture. Bake about 1 hour until done. Pouring off fat.
  • 3. While the meatloaf is cooking make the jus. Place olive oil in pan. Add the onion and cook on medium low for 10 minutes. Add the sugar and cook another 10 minutes on low. Add the carrot, and celery and cook 5 more minutes. Stir in the tomato paste and cook 2 minutes. Add the red wine and cook until reduced by half. Add the beef stock, thyme, salt and pepper. Cook for 30 minutes and the strain and discard solids.
  • 4. Place the strained jus on stove and mix the cornstarch and water together. Stir into jus to thicken a bit. Serve the meatloaf with the Jus.

MEATLOAF
1 lb each ground pork and ground chuck
5 Tbsp white bread crumbs softened with 1/4 cup of milk
1/2 tsp each salt and dried italian seasoning
1/4 tsp pepper
3 large eggs beaten
MUSHROOM STUFFING
3 Tbsp butter divided
1/4 c finely chopped leek white part only
2 clove garlic minced
12 oz baby bella mushrooms chopped
4 oz shiitake mushroom chopped
1 Tbsp fresh parsley chopped
1 tsp fresh thyme leaves minced
salt and pepper
CARAMELIZED ONION RED WINE JUS
1 Tbsp olive oil
1 c chopped onion
1 tsp sugar
1/2 c each celery and carrots chopped
1 Tbsp minced garlic
1 Tbsp tomato paste
1 1/2 c red wine dry
3 c beef stock
1 Tbsp fresh thyme spigs
1/4 tsp pepper
1/2 tsp salt
2 Tbsp honey
1 Tbsp each cornstarch and water

MUSHROOM MEATLOAF

This meatloaf is extremely juicy, and the mushrooms give it an interesting flavor!

Provided by RC2STEP

Categories     Main Dish Recipes     Meatloaf Recipes     Beef Meatloaf Recipes

Time 2h

Yield 4

Number Of Ingredients 8



Mushroom Meatloaf image

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.

Nutrition Facts : Calories 765.3 calories, Carbohydrate 26.2 g, Cholesterol 263.3 mg, Fat 50.8 g, Fiber 2 g, Protein 48.5 g, SaturatedFat 19.9 g, Sodium 1549.9 mg, Sugar 10.1 g

2 pounds lean ground beef
½ pound fresh mushrooms, all minced except for 6
¾ cup fresh bread crumbs
½ cup minced onion
½ cup ketchup
2 eggs, beaten
1 ½ teaspoons salt
½ teaspoon ground black pepper

MUSHROOM-STUFFED MEAT LOAF

I first tried this savory meat loaf recipe more than 30 years ago after seeing it demonstrated on a local TV cooking program. Since then, I've served it time and again to family and guests. The flavorful stuffing sets it apart from the ordinary. -Shirley Leister, West Chester, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 6 servings.

Number Of Ingredients 15



Mushroom-Stuffed Meat Loaf image

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.

Nutrition Facts : Calories 305 calories, Fat 15g fat (7g saturated fat), Cholesterol 151mg cholesterol, Sodium 1100mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 2g fiber), Protein 27g protein.

2 eggs
2 tablespoons milk
1/4 cup ketchup
1-1/2 teaspoons salt
1/8 teaspoon pepper
1-1/2 pounds lean ground beef
STUFFING:
1/2 pound fresh mushrooms, sliced
1 medium onion, chopped
2 tablespoons butter
2 cups soft bread crumbs
2 tablespoons minced fresh parsley
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/8 teaspoon pepper

STUFFED MUSHROOMS

Provided by Martha Stewart

Categories     appetizer

Time 1h15m

Yield 24 stuffed mushrooms

Number Of Ingredients 12



Stuffed Mushrooms image

Steps:

  • Preheat oven to 375 degrees F. In a large skillet, heat oil over medium-high. Cook sausage, breaking it up with a fork, until no longer pink, about 5 minutes. Add garlic, shallot, and chopped mushrooms stems; season with salt and pepper. Reduce heat to medium, and cook until vegetables are tender, stirring occasionally, 4 to 6 minutes. Transfer to a bowl, stir in parsley and oregano, and let cool.
  • Add egg, breadcrumbs, and cheese to cooled sausage mixture, and stir to combine. Place mushroom caps on a rimmed baking sheet. Season cavities with salt and pepper, then stuff with sausage mixture, dividing evenly and packing tightly. Drizzle lightly with oil.
  • Bake until mushrooms are tender and tops are browned, 25 to 30 minutes. Serve immediately garnished with additional oregano leaves, if desired.

1 tablespoon extra-virgin olive oil, plus more drizzling
6 ounces sweet Italian sausage (about 2 links), removed from casings
2 garlic cloves, minced
1 large shallot, minced
24 large button mushrooms, caps cleaned, stems trimmed and finely chopped
Coarse salt and freshly ground pepper
Coarse salt and freshly ground pepper
1 tablespoon finely chopped fresh flat-leaf parsley leaves
2 tablespoons finely chopped fresh oregano leaves, plus whole leaves for garnish (optional)
1 large egg, lightly beaten
2 tablespoons plain dry breadcrumbs
2 tablespoons finely grated Parmigiano-Reggiano cheese

CHEESE AND MUSHROOM-STUFFED MEATLOAF

My family's favourite meatloaf (OK, sometimes my little one picks out the mushrooms). This one is really good.

Provided by evelynathens

Categories     Cheese

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 14



Cheese and Mushroom-Stuffed Meatloaf image

Steps:

  • Heat oil in skillet over medium heat.
  • Add onion and sauté until translucent, about 4 minutes.
  • Add garlic and mushrooms.
  • Cook until mushrooms are golden-brown and liquid evaporates, about 8-9 minutes.
  • Cool.
  • Preheat oven to 350 degrees F (175C).
  • Mix beef and everything else but cheese.
  • Turn out onto large square of plastic wrap.
  • Pat into 9 x 12 inch rectangle.
  • Spread mushroom filling over rectangle, leaving a ½ inch border on all sides.
  • Cover mushrooms with cheese.
  • Starting at one short end, roll up jelly roll fashion. Take time and lovingly pat it into a compact shape to fit into your loaf pan - this will ensure that it doesn't crack as it bakes.
  • Arrange seam side down in 9 x 5 inch loaf pan.
  • (Can be prepared up to 6 hours ahead. Cover and refrigerate) Bake until loaf shrinks from sides of pan and browns, about 1 hour.
  • Pour off any drippings.
  • Gently turn out loaf and let stand 10 minutes before slicing.

2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
10 ounces sliced mushrooms
1 1/2 lbs ground beef
2/3 cup fresh breadcrumb
1/2 cup minced parsley
1/4 cup ketchup
1 egg, beaten to blend
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme, crumbled
1/4 teaspoon dried sage, crumbled
1 1/2 cups grated cheddar cheese

SAUSAGE STUFFED MUSHROOMS WITH RED WINE

Make and share this Sausage Stuffed Mushrooms With Red Wine recipe from Food.com.

Provided by MARIA MAC

Categories     Vegetable

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 5



Sausage Stuffed Mushrooms With Red Wine image

Steps:

  • Place sausage in a large, deep skillet. Cook over medium heat until evenly brown. Drain and set aside.
  • Preheat oven to 325 degrees.
  • Clean the mushrooms. Remove, finely chop and reserve the stems. In a medium bowl, gently mix the mushroom stems, cream cheese and bread crumbs.
  • Mix in the sausage and 1/4 cup of the red wine. Using a spoon, stuff the mushroom caps with the chopped stem mixture. Transfer to a large baking dish, and pour the remaining red wine around caps.
  • Bake in the preheated oven 25 to 30 minutes, or until the mixture is lightly brown.

Nutrition Facts : Calories 745, Fat 56.8, SaturatedFat 29.4, Cholesterol 186.8, Sodium 922.6, Carbohydrate 22.5, Fiber 1.9, Sugar 3.5, Protein 27.2

1 (12 ounce) package bulk sausage
18 large fresh mushrooms
2 (8 ounce) packages cream cheese, softened
3/4 cup fine dry breadcrumb
1 cup red wine

MUSHROOM STUFFED MEATLOAF

I love this unique meatloaf. I have served this to diehard mushroom haters who ate second helpings without even noticing the mushrooms. I can't promise that this will work the same magic on your mushroom haters, but I can promise you a tasty meatloaf. Adapted from Taste of Home magazine.

Provided by HeatherFeather

Categories     Vegetable

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 14



Mushroom Stuffed Meatloaf image

Steps:

  • In a large mixing bowl, beat eggs, milk, ketchup, salt and pepper.
  • Add beef and mix well by hand.
  • Divide meat mixture in half and pat one half into a greased 9x5" loaf pan and set aside.
  • Saute mushrooms and onion in butter until tender in a skillet over medium heat, about 3-5 minutes.
  • Add soft bread crumbs,parsley, thyme, salt& pepper and saute until crumbs are lightly browned.
  • Spoon the crumb mixture over the meat in the loaf pan.
  • Cover stuffing with the remaining meat mixture and press down gently to seal.
  • Bake in a preheated 350 F oven until fully cooked and no pink remains,about 1 hour, draining fat if necessary.
  • Once it has fully cooked, let sit 10-15 minutes before attempting to slice or it will fall apart.
  • NOTE: I use an instant read meat thermometer to check for doneness so I don't have to cut into the meatloaf.

2 large eggs
2 tablespoons skim milk
1/4 cup ketchup
3/4-1 teaspoon salt
1/8 teaspoon ground black pepper
1 1/2 lbs extra lean ground beef
1 (8 ounce) box fresh mushrooms, peeled, thinly sliced & then finely chopped
1 medium onion, finely chopped
2 tablespoons butter or 2 tablespoons margarine
2 cups soft breadcrumbs (about 4 slices bread, crumbled)
1 tablespoon dried parsley or 2 tablespoons fresh parsley, finely chopped
1 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon ground black pepper

STUFFED MUSHROOMS IV

An 18th Century recipe that I have altered slightly. Better make a double batch because these go fast. Sausage can be substituted for ground beef if you'd like.

Provided by Jennifer

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 1h

Yield 12

Number Of Ingredients 10



Stuffed Mushrooms IV image

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Remove and chop mushroom stems.
  • In a saucepan over medium heat, combine ground beef, onion, and garlic. Cook until beef is no longer pink; drain. Mix in chopped mushroom stems, 1 tablespoon butter, bread crumbs, salt, and pepper. Cook, stirring frequently, for 5 minutes. Remove from heat, and stir in cream.
  • Dip mushroom caps in 1/4 cup melted butter, and stuff generously with meat mixture. Arrange stuffed mushrooms in a baking dish. Sprinkle with chili powder.
  • Bake for 20 to 25 minutes in the preheated oven.

Nutrition Facts : Calories 107.3 calories, Carbohydrate 2.6 g, Cholesterol 31 mg, Fat 9.1 g, Fiber 0.4 g, Protein 4.2 g, SaturatedFat 5.1 g, Sodium 163.4 mg, Sugar 0.5 g

12 fresh mushrooms
½ pound ground beef
1 tablespoon minced onion
1 clove garlic, minced
1 tablespoon butter
¼ cup bread crumbs
salt and pepper to taste
¼ cup heavy cream
¼ cup butter, melted
1 teaspoon chili powder

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