The stuffed meatloaf with mushrooms can be filled with many other things, but this time I chose, besides dried mushrooms, some scamorza cheese which I think goes really well.
If it is mushroom season, you can easily use fresh ones that you like best, such as chiodini (I’ll explain how to cook them).
Keep in mind that 20 grams of dried mushrooms correspond to 200 grams of fresh mushrooms, so adjust accordingly.
Another alternative, for example, are sautéed chanterelles, which I particularly adore and use even in risotto.
The stuffed meatloaf with mushrooms is also perfect when prepared in advance and stored in an airtight container in the refrigerator.
If you will have guests and want to prepare everything well in advance, you can also freeze it raw, then thaw it in the refrigerator before baking it.
Below, I’ll leave you other delicious and simple meatloaf recipes and then right after the photo we’ll discover how to prepare the stuffed meatloaf with mushrooms!!
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Stuffed Meatloaf with Mushrooms Ingredients
- 1.8 lbs ground beef
- 2 eggs
- 2.1 oz Grana Padano cheese (grated)
- 2 tbsp breadcrumbs
- 1 milk roll (stale)
- as needed milk (to soak the roll)
- as needed salt
- 5.3 oz scamorza cheese
- 1.4 oz dried mushrooms (or 10.6 oz fresh)
- 1 clove garlic
- as needed salt
- as needed extra virgin olive oil
Stuffed Meatloaf with Mushrooms Preparation
To prepare the stuffed meatloaf with mushrooms, start by working the meat in a large bowl with a little salt and the eggs.
Soak the roll in the milk, then squeeze it and add it to the meat, work well with your hands to combine, also adding the grated cheese.
If you see that it’s too soft, add a few tablespoons of breadcrumbs, work again and set aside.
Soak the dried mushrooms in hot water for 30 minutes, if using fresh ones, clean them well with a damp cloth to remove dirt and impurities, slice them.
For the dried ones, after 30 minutes, drain and squeeze them well, heat a little extra virgin olive oil in a pan and fry the mushrooms along with the whole garlic clove.
Sauté for a few minutes then add a few tablespoons of hot water and cook for about 20 minutes.
Preheat the oven to 350°F, take a sheet of parchment paper and spread the ground meat mixture on it to form a fairly compact rectangle.
Distribute the freshly cooked mushrooms on top, the cheese cut into slices or small pieces, and if you like, also a tablespoon of fresh chopped parsley.
Using the parchment paper, lift the long side and roll your stuffed meatloaf quite tightly to form a sausage shape.
Wrap the stuffed meatloaf with mushrooms in parchment paper to compact well, close the ends like a candy.
Bake the stuffed meatloaf with mushrooms on a baking tray with its parchment paper for 20 minutes, then take it out, cut the parchment paper on top, and open it.
Put it back in the oven, raise the temperature to 400°F, and finish cooking for another 20 minutes until you see a light crust on the surface.
Remove from the oven, let rest for a few minutes, slice and serve
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Advice
You can also prepare the stuffed meatloaf with mushrooms the day before and store it in the refrigerator, then heat it in the oven before serving. If you have leftovers, you can easily put it in the freezer and when you need it, place it in the fridge until thawed, then heat it in the oven and voilà.
Other Recipes
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