From the Oven
Cheddar & Mushroom Meatloaf
Prep Time: 10 min | Cook Time: 55 min | Servings: 6 | Calories: 380
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Prep Time
10 min
Cook Time
55 min
Servings
6
Calories
380
Gather everyone around the dining room table and share an exciting meal that puts a new twist on an old favorite. This mushroom meatloaf is far from boring thanks to zesty ingredients and Sargento® Shredded Double Cheddar Cheese that make every forkful totally irresistible.
Ingredients
- 1 Tbsp. butter or margarine
- 1 small onion, chopped
- 2 cups sliced fresh mushrooms
- 1-1/2 pounds lean ground beef or ground chuck
- 1 large egg, beaten
- 2/3 cup chili sauce, divided
- 1/3 cup seasoned dry breadcrumbs
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1-1/2 cups (6 oz.) Sargento® Shredded Double Cheddar Cheese, divided
Directions
- In large skillet, melt butter over medium heat. Add onion; cook 5 minutes. Add mushrooms, cooking 5 minutes more or until tender, stirring occasionally. Set aside.
- In large bowl, combine meat, egg, 1/3 cup chili sauce, breadcrumbs, salt and pepper. Mix lightly but thoroughly. Press about 2/3 meat mixture into 9x5-inch baking pan. Stir 1/2 cup cheese into cooled mushroom mixture. Make a well down center of meat mixture; spoon mushroom mixture into well. Top with remaining meat mixture, pressing lightly. Spoon remaining 1/3 cup chili sauce over meatloaf.
- Bake at 375°F 45 minutes or until internal temperature is 155°F. Carefully pour off drippings. Sprinkle with remaining 1 cup cheese; bake 5 minutes more or until cheese is melted.
