• Cooking Time:
  • Servings:
  • Preparation Time:


  • Mix ahead stuffing:
  • 1 pound fresh mushrooms
  • 1/2 cup unsalted butter
  • 1 teaspoon lemon juice
  • 1 onion, minced
  • 4 cups soft fresh bread crumbs
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon dried thyme
  • 1/4 cup minced parsley
  • Meat Mixture:
  • 2 eggs
  • 3 pounds ground chuck
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup low fat milk
  • 1/3 cup tomato Ketchup
  • 1 1/2 teaspoon dry mustard
  • Currant jelly, optional


  • Mix ahead stuffing:
  • Clean and slice mushrooms. Sauté sliced mushrooms in butter with lemon juice and onion for three minutes. Toss in bread crumbs and next 4 ingredients.
  • Meat Mixture:
  • Beat eggs with fork lightly. In a large stainless steel bowl add meat and eggs, then remaining ingredients except currant jelly. Pack half of the meat mixture into a 3 quart loaf or baking pan; add stuffing , then the rest of meat mixture. Refrigerate for 4 hours. Preheat oven to 400ºF and bake for 1 hour and 15 minutes uncovered. If desired brush top of meat loaf with heated currant jelly. Allow to set for 10 to 15 minutes. Makes eight servings


Are all meatloafs alike? Of course not and this recipe from Louisiana will prove it to you.

Categories: Main Dish 

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