Mushroom Filled Meat Loaf Wsour Cream Sauce Recipes

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Melt butter in an oven-safe skillet over medium-high heat. Stir in mushrooms and a pinch of salt; cook and stir until mushrooms begin to brown, about 5 minutes.
• Stir in fresh rosemary. Add flour and stir to coat the mushrooms; cook and stir for about 3 minutes.
• Whisk in beef broth, 1/2 cup at a time, whisking constantly to prevent lumps.
• Turn heat to high and bring the sauce to a simmer. Simmer a few minutes until sauce starts to thicken. Season with salt and pepper to taste.
• Remove from heat and stir in heavy cream.
• Slide prepared meatloaf into the sauce. Spoon sauce over the top of the meatloaf.
• Bake in the preheated oven until no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
• Remove pan from the oven and gently remove meatloaf to a serving platter.
• Skim off any extra fat from the surface of the sauce.
• Bring the sauce to a boil over medium-high heat to reduce until thick, about 5 minutes.

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.

Steps:

• Preheat oven to 350 degrees.
• FILLING:.
• Saute mushrooms and onion in butter.
• Remove from heat and stir in sour cream. Set aside.
• MAKE MEATLOAF:.
• Combine eggs, cream, ground beef, salt and Worcestershire sauce.
• Put 1/2 of the mixture into a loaf pan.
• Make a shallow trough down the center of the meat.
• Spoon mushroom filling into the trough.
• Shape remaining meat mixture on a piece of waxed paper to cover the meat loaf.
• Seal around all edges.
• Bake for 1 hour.
• Let stand 15 minutes before slicing.
• SOUR CREAM SAUCE::.
• Stir together the sour cream, horseradish, salt, paprika and poppy seeds.
• Heat over low heat until hot.
• Serve over sliced meatloaf.

Steps:

• In large bowl combine the eggs, 1/2 cup of the onion sour cream dip, the bread crumbs, celery, onion, pimento, dill weed, salt and pepper; mix well. Blend in the ground beef and pork.
• In slow cooker, crisscross two 15" x 2" strips of foil (use heavy duty or double thickness of regular ), across the bottom and up the sides. Place the meat mixture atop the foil strips, pressing lightly to form a round loaf that doesn't touch the sides of the pot.
• Cover; cook on low heat 8-9 hours. Lift out the meatloaf, using the foil handles; drain off excess fat. Serve with Sour Cream Mushroom Sauce:.
• In saucepan, combine remaining 1/2 cup of onion sour cream dip and cream of mushroom soup.
• Heat through, stirring occasionally.

Steps:

• Preheat oven to 350°F.
• Mix together all ingredients thoroughly except for soup.
• Press into a loaf pan.
• Bake uncovered for 30 minutes; drain grease.
• Put the can of cream of mushroom on top.
• Bake for another 30-45 minutes.
• Enjoy.
• Goes good with mashed potatoes and green beans.

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.

Steps:

• Sift the flour and salt together into a large bowl. With 2 knives cut in the butter until the mixture is like coarse meal.
• In a separate bowl mix the egg and sour cream. Add this to the flour mixture until the dough forms a soft, pliable ball. Wrap the dough in wax paper and refrigerate for 1 hour.
• After chilling, divide the dough in half and roll out each half to a rectangle 6"x14". Save any scraps of dough. Butter the bottom of a flat cookie sheet or jelly-roll pan. Put one sheet of the pastry onto the pan.
• Melt butter in a 12" skillet. Add the mushrooms and cook them for 6 - 8 minutes, until lightly colored. Add the meat and continue to cook until the meat loses all trace of pink color. Combine the mushrooms, cooked meat, onion, parsley, cheese, and milk in a large mixing bowl.
• Form the meat mixture into a ball and put it in the center of the dough. With your hands, very gently pat the meat into a loaf shape. Cover this with the second piece of pastry dough and seal the edges with a fork.
• Moisten the dough with a pastry brush dipped in the egg and 2 Tbl milk which has been beaten together. Prick holes in the top of the loaf to allow steam to escape.
• Roll out the scraps of dough and cut them into strips. Crisscross these over the top of the loaf to form a design. Again brush it with the egg/milk mixture.
• Bake the loaf at 375°F for 45 minutes, when the pastry will be golden brown.

Steps:

• Mix onion, mushroom, milk, bread crumbs, eggs, and salt together in a large bowl. Break ground beef into small pieces and add to onion mixture; stir. Shape the beef mixture into a round loaf and place into a 5-quart slow cooker.
• Cook on Low until no longer pink in the center, 5 to 6 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
• Whisk ketchup, brown sugar, mustard, and Worcestershire sauce together in a small bowl; spoon over the meatloaf.
• Continue cooking glazed meatloaf until the glaze is warmed, about 15 minutes.
• Remove meatloaf to a cutting board and let rest 10 minutes before slicing.

Steps:

• In large bowl combine the eggs, 1/2 cup of the onion sour cream dip, the bread crumbs, celery, onion, pimento, dill weed, salt and pepper mix well. Blend in the ground beef and pork. In crockpot, crisscross two 15" x 2" strips of foil. Use heavy duty or double thickness of regular foil. Position across the bottom and up the sides. Place the meat mixture atop the foil strips, pressing lightly to form a round loaf that does not touch the sides of the pot. Cover. Cook on low heat 8-9 hours. Lift out the meatloaf, using the " foil " handles drain off excess fat. Serve with Sour Cream Muroom Sauce.Sour Cream Mushroom Sauce: In saucepan combine remaining 1/2 cup of onion sour cream dip and one 10-3/4 ounce can of condensed cream of mushroom soup. Heat through, stir occasionally.

Steps:

• In large bowl combine eggs, 1/2 C of the sour cream and milk; stir in bread crumbs, onion, parsley, Worcestershire sauce, mustard, salt and pepper.
• Add beef and mix well.
• Put into 9x5x3 loaf pan or shape into that size and place in 12x7 1/2 x 2 inch baking dish.
• Bake, uncovered, in a 350 degree oven for about 1 1/4 hrs or till meat thermometer registers 170 degrees.
• Let cool 10 minutes; remove from pan.
• Meanwhile, for the gravy, in medium pan stir together the remaining sour cream and dry gravy mix.
• Add water as called for on pkg.
• Cook according to pkg directions,.
• Slice meat loaf and serve wih the mashed potatoes and gravy.
• ENJOY!