This is a print preview of "Cheesy Porcini Meatloaf" recipe.

Cheesy Porcini Meatloaf Recipe
by Patricia Stagich

I fell in love with porcini mushrooms when I first made Giada's Mushroom Risotto with Peas . They add such a beefy richness to any dish. This meat loaf includes a delicious surprise. Cubes of mozzarella cheese are blended into the meat mixture and shredded cheese is combined with bread crumbs and herbs to create a scrumptious topping.



Preheat oven to 350 degrees F.

Coat bottom of roasting pan with 1 Tbsp. oil

Chop carrots and celery in food processor.

In a saute pan over medium-high heat, add 2 Tbsp. olive oil.

Add the carrots, celery and onion and saute until tender. Add the mushrooms and garlic and saute for 1 minute. Let cool.

In a bowl, combine 1-1/2 cups of bread crumbs and the mushroom soaking liquid (be careful pouring in the liquid as there will be some sand at the bottom)

In another bowl, combine the remaining 3/4 cup bread crumbs, 1 Tbsp. parsley, 1 Tbsp. olive oil, shredded cheese and salt and pepper.

In a large bowl, gently mix together the ground beef, soaked bread crumbs, vegetable mixture, eggs, 1/4 cup parsley, thyme and cubed cheese, salt and pepper. Transfer the mixture to the prepared pan and shape into a 10-by-5 inch loaf. Cover the top and sides of the meat loaf with the cheese-bread mixture.

Bake about 1 hour and 15 minutes. Let rest for 5 minutes before slicing.

Serve with classic mashed potatoes.

~Adapted from Williams-Sonoma