Cheese and Mushroom Stuffed Meatloaf
2 tablespoons olive oil
1 medium onion, chopped
2 garlic cloves, minced
8 ounces mushrooms, sliced
1 1/2 pounds ground beef
2/3 cup fresh bread crumbs
1/2 cup minced fresh parsley
1/4 cup ketchup
1 egg beaten to blend
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon dried thyme, crumbled
1/4 teaspoon dried sage, ground or crumbled
1 1/2 cups cheddar cheese
Heat oil in heavy skillet over medium heat. Add onion and saute until translucent, about 4 minutes. Add garlic and mushrooms. Cook until mushrooms are golden brown and liquid evaporates, stirring occasionally, about 7 minutes. Cool.
Preheat oven to 350 degrees. Mix beef and next eight ingredients in large bowl, until well blended. Turn out onto large square of plastic wrap. Pat into 9- by 12-inch rectangle. Spread mushroom filling over rectangle, leaving 1/2-inch border on all sides. Cover mushrooms evenly with cheese.
Starting at one end, roll meat up jelly-roll-fashion, using the plastic wrap as a guide. Arrange seam side down in a 9- by 5-inch loaf pan. (Can be prepared six hours ahead. Cover and refrigerate at this point).
Bake until loaf shrinks from side of pan and browns (about 1 hour). Pour off any drippings. Gently turn out loaf and let stand for 10 minutes. Cut into slices and serve.
FREEZER COOKING NOTE: You can also make this up but do not bake. Simply roll up and place in a disposal tinfoil loaf pan and freeze. Thaw in refrigerator the day before you wish to bake it.