Super Stuffed Meatloaf

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). (5 minutes)

Recipe View 10 mins In a large bowl, gently mix together the ground beef, bread crumbs, egg, finely chopped onion (1/2 medium), milk, and Worcestershire sauce. Season generously with minced garlic, Italian seasoning, dry mustard, salt, and black pepper. Transfer the mixture to a large sheet of parchment paper or aluminum foil. Using your hands or a rolling pin, flatten the meat mixture into a rectangle approximately 1/2-inch thick. (10 minutes)

Recipe View 10 mins In a skillet, melt the butter over medium heat. Add the chopped yellow onion and mushrooms. Cook, stirring occasionally, until the onions are translucent and the mushrooms are softened and have released their moisture, about 5 minutes. Remove from heat and let cool slightly. (10 minutes)

Recipe View 5 mins Carefully spread the cooled mushroom and onion mixture evenly over the center of the flattened meat rectangle, leaving a 1-inch border around the edges. Sprinkle the shredded Cheddar cheese generously over the mushroom mixture, again leaving a small border at one end for sealing. (5 minutes)

Recipe View 10 mins Using the parchment paper or foil as an aid, gently lift one edge of the meat and begin rolling it into a log, encasing the filling as you go. Pinch the ends and seam to seal tightly. Place the meatloaf seam-side down in a 9x5-inch loaf pan. (10 minutes)

Recipe View 1 hrs Bake in the preheated oven until the cheese begins to melt and bubble, releasing some oil into the pan, about 30 minutes. Drain off any excess oil. Continue baking until the meatloaf is cooked through and no longer pink in the center, about 30 to 60 minutes more. An instant-read thermometer inserted into the center should register at least 160 degrees F (70 degrees C). (60-90 minutes)

Recipe View 10 mins Let the meatloaf rest for 10 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender and flavorful meatloaf. (10 minutes)