Stuffed Meatloaf by Murdoc Khaleghi, MD

A savory mushroom and bread filling adds great flavor and texture to this hearty meatloaf.

INGREDIENTS | SERVES 8

1 tablespoon butter

1 onion, chopped 1 8-ounce package sliced mushrooms

½ 10-ounce package frozen spinach, thawed and drained

1 recipe Whole-Grain Meatloaf (see recipe in this chapter), uncooked

2 tablespoons ketchup

2 tablespoons mustard

Preheat oven to 350ºF. Spray a 9″ × 5″ loaf pan with nonstick cooking spray and set aside. In medium saucepan, melt butter over medium heat. Add onion and mushrooms; cook and stir for 3 minutes. Add spinach; cook until the vegetables are tender and the liquid evaporates.
Press half of the meatloaf mixture into prepared pan.

Top with mushroom mixture, keeping away from sides of pan. Top with remaining meatloaf mixture.
In bowl, mix ketchup and mustard. Spoon over meatloaf. Bake for 55–65 minutes or until internal temperature registers 165ºF. Cut into slices and serve.

Low Cholesterol