Mushroom stuffed company meat loaf
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Ground chuck |
| 2 | Eggs, lightly beaten | |
| 1 | tablespoon | Salt |
| ⅛ | teaspoon | Pepper |
| ¼ | cup | Non-dairy creamer |
| ⅓ | cup | Ketchup |
| 1½ | teaspoon | Dry mustard |
| Currant jelly, melted | ||
| ¼ | cup | Maragine,pareve |
| 1 | pounds | Mushrooms, sliced |
| 1 | teaspoon | Lemon juice |
| 1 | medium | Oniion, minced |
| 4 | cups | Soft bread crumbs |
| 1 | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| ¼ | teaspoon | Thyme |
Directions
Combine meat with eggs, T salt, pepper, creamer, ketchup and mustard. Mix well and place half of mixture on bottom of ungreased 10 x 5 x 3 inch pan.
Mix the remaining ingredients together (except for jelly) and place on top of meat. Cover with remaining meat. Brush top of meat with jelly. Bake in preheated 375 degree oven, 60-70 minutes. Serves 8.
Posted to JEWISH-FOOD digest V97 #036 by "Judy Sherman" <jsherman@...> on Jan 30, 1997.
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