Savory Mushroom Meatloaf with Wisconsin Parmesan and Cheddar Cheeses
Servings: 8
Ingredients:
2 tablespoons butter
1 cup mushrooms, sliced
1 cup onion, finely-diced
1 cup red pepper, diced
1 clove garlic, minced
1 1/4 pounds ground beef
1 1/4 cups Italian-style bread crumbs
1/2 cup (about 2 ounces) Wisconsin Parmesan cheese, grated
1/2 cup plain yogurt
1 egg, beaten
1/4 cup ketchup
2 teaspoons Worcestershire sauce
2 cups (8 ounces) Wisconsin Cheddar Cheese, cubed
1 teaspoon salt
1 teaspoon pepper
Cooking Directions:
Preheat oven to 350ºF. In non-stick skillet, melt butter and cook mushrooms, onion, red pepper, and garlic over medium heat until softened, 5-6 minutes. In large bowl, combine mushroom mixture with the remaining ingredients; mix thoroughly. Place in 9x5-inch loaf pan and bake 50-60 minutes. Drain fat. Let meatloaf stand for 5 minutes before slicing.
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Rich, nutty flavor becomes increasingly sharp with age. Smooth, firm texture becomes more granular and crumbly with age. Usually golden; also available white.
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