Ingredients
1/4 cup butter
1 pound mushrooms
1 teaspoon lemon juice
1 medium onion, minced
4 cups soft fresh breadcrumbs
1 teaspoon salt (for stuffing)
1/8 teaspoon pepper (for stuffing)
1/4 teaspoon dried thyme
1/4 cup minced parsley
2 eggs
3 pounds ground chuck
1 tablespoon salt (for meatloaf)
1/8 teaspoon pepper (for meatloaf)
1/4 cup milk
1/3 cup ketchup
1/2 teaspoon dry mustard
Method
Early in the day, prepare the stuffing. In a skillet, melt 1/4 cup butter and sauté all but seven of the mushrooms (slice these mushrooms; reserve seven whole) with 1 teaspoon lemon juice and the minced onion for about three minutes, until fragrant and slightly softened. Remove from heat and stir in the breadcrumbs, 1 teaspoon salt, 1/8 teaspoon pepper, dried thyme, and the minced parsley. Set the stuffing aside to cool.
In a large bowl, lightly beat the two eggs with a fork. Add the ground chuck, 1 tablespoon salt, 1/8 teaspoon pepper, milk, ketchup, and dry mustard. Mix gently until combined without overworking the meat, which keeps the loaf tender.
Preheat your oven about 1 hour and 25 minutes before serving to 400°F (200°C). Press half of the meat mixture firmly into a 10 x 5 x 3-inch loaf pan. Spread the cooled stuffing evenly over the meat, then top with the remaining meat mixture, pressing to seal. Arrange the seven reserved whole mushrooms on top for decoration.
Bake the meatloaf in the preheated oven for about 1 hour and 10 minutes, or until an instant-read thermometer inserted in the center registers a safe internal temperature and the loaf is cooked through. If you like a glossy finish, warm a little currant jelly and brush it over the hot loaf during the last few minutes of baking or immediately after removing it from the oven. Use two wide spatulas to lift the meatloaf onto a warmed serving platter.
Let the meatloaf rest for a few minutes before slicing. This recipe yields about 8 servings. Serve warm with your preferred sides such as mashed potatoes, roasted vegetables, or a simple green salad.