Near freezer-burned, almost unusable ground meat of unknown origin, date and type. I confess I'm not as organized as I wish I was and I discovered these bags lurking in my freezer last week. Years ago, if I'd seen this, I would have thrown it straight in the trash - so wasteful! Now I frugally make meatloaf...but not just any kind of meatloaf.
Stuffed Mushroom Meatloaf using dried mushrooms from the local Lotte Plaza Asian Market.
If you've never been to an Asian Grocery or International Market before, go and visit one. It's like taking an around-the-world trip in food and culture all under one roof. Lots of samples to try and lots of bargains to be had! I picked up the large bag of dried Shitake Mushrooms for about $4.00 and it will make the equivalent of 6 prepackaged fresh Shitake Mushrooms.
Afterwards they will be soft and edible just like fresh mushrooms, and you'll be left with delicious mushroom broth that can be used in soups or gravies. I put mine in a container to freeze for later.
Anyway...let's get to the Meatloaf!
1 lb (give or take) Ground Beef, Turkey, Whatever
1/4 Cup Milk
1/2 Cup Seasoned Breadcrumbs
2 T Worcestershire Sauce
1/2 Cup Grated Mozzarella Cheese
1/4 Cup Parmesan Cheese
1 Teaspoon Each Salt & Pepper
1 Teaspoon Garlic Powder
1 Cup Chopped Dried or Fresh Mushrooms
Mix all ingredients together with your hands until there are no large chunks of meat and the ingredients are evenly dispersed. Put mixture in a loaf pan and press it flat. Bake at 350 degrees for approximately 45 minutes.
I've served it up with some Restaurant Style Mashed Potatoes (recipe coming soon), Collard Greens & Amish White Bread. Chow down!