A friend and I were recently talking about meatloaf. As far as meatloaf goes, I prefer my mom’s recipe. I am perfectly happy enjoying the comfort of my childhood. Over the last two years, comfort food has been a must, which is why I forgot about this recipe. When I mentioned it, I was told I had to use it in the newsletter, or at least get her a copy of it! I’ve been making Meatloaf in the Round for more than 25 years and it never disappoints. It’s a nice change from the familiar, but basic, recipe of Mom. If you’re not a fan of mushrooms, leave them out. Don’t like horseradish? Serve it with your favorite sauce instead. For me, it’s those two things that set this meatloaf apart from others. I hope you enjoy trying this.
- 1 ½ pounds extra lean ground beef
- 1 ½ pounds lean ground pork sausage (your favorite)
- 1 cup seasoned bread crumbs
- 1 egg, beaten (or egg substitute)
- 1 teaspoon dill weed
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary, crushed
- 10-12 fresh whole mushrooms
- 1 teaspoon vegetable oil
- 1 cup sour cream
- 1-3 Tablespoons horseradish
- Dash of salt
- Preheat oven to 350°F.
- In a large mixing bowl, combine the beef, sausage, bread crumbs, egg, dill, garlic powder, and rosemary. Mix with your hands until mixture is well blended.
- Place half of the mixture in 9-inch square baking pan or dish and form into a circle (flatten on top).
- Brush the mushrooms with a damp cloth and slice off just the end of each stem. Press each mushroom into the meat mixture, stem end first. Press the remaining meat mixture over the bottom half to form the complete loaf, rounded on top. Rub or brush the oil over the top.
- Place in preheated oven and bake for 1 ½ hours. Remove from the oven and let set for 10 minutes. Carefully remove from the pan to a serving platter.
- Stir together the sour cream, horseradish, and salt in a small bowl. Sauce can be poured over the top of the meatloaf before serving or offered on the side. Serves 4-6.