Polish-style Stuffed Meatloaf

Ingredients

• 500g (1.1 lb) ground meat (beef or pork, or a combination) 500g (1.1 lb) ground meat (beef or pork, or a combination)
• 1 cup (100g) breadcrumbs 1 cup (100g) breadcrumbs
• 2 eggs 2 eggs
• 1 onion, finely chopped 1 onion, finely chopped
• 200g (7 oz) mixed mushrooms (cremini, shiitake, etc.), finely chopped 200g (7 oz) mixed mushrooms (cremini, shiitake, etc.), finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 teaspoon dried marjoram 1 teaspoon dried marjoram
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon garlic powder 1/2 teaspoon garlic powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 2 tablespoons Worcestershire sauce 2 tablespoons Worcestershire sauce
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 20g (Saturated Fat: 6g)
• Carbohydrates: 12g (Sugar: 2g)
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large bowl, combine the ground meat, breadcrumbs, eggs, garlic powder, salt, black pepper, paprika, and Worcestershire sauce. Mix well until all the ingredients are evenly incorporated.
3. 3.
   In a skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.
4. 4.
   Add the chopped mushrooms to the skillet and cook until they release their moisture and become tender, about 8-10 minutes. Stir in the dried marjoram and fresh parsley, and cook for another minute. Remove from heat and let the filling cool slightly.
5. 5.
   Take half of the meat mixture and press it into the bottom of a greased loaf pan, forming an even layer.
6. 6.
   Spoon the mushroom filling over the meat layer, spreading it evenly.
7. 7.
   Cover the filling with the remaining meat mixture, pressing it down gently to seal the filling inside.
8. 8.
   Bake in the preheated oven for 50-60 minutes, or until the meatloaf is cooked through and golden brown on top.
9. 9.
   Remove from the oven and let it rest for 10 minutes before slicing.
10. 10.
    Serve the Polish-style Stuffed Meatloaf warm, garnished with fresh parsley, and accompanied by your favorite side dishes.

Treat your ingredients with care...

• Mushrooms — Make sure to finely chop the mushrooms to ensure they blend well with the filling. If you prefer a chunkier texture, you can leave them slightly larger.
• Worcestershire sauce — If you don't have Worcestershire sauce, you can substitute it with soy sauce or balsamic vinegar for a similar umami flavor.

Tips & Tricks

• For a richer flavor, you can add a splash of red wine to the mushroom filling while sautéing.
• If you prefer a spicier kick, you can add a pinch of cayenne pepper or chili flakes to the meat mixture.
• Leftover meatloaf makes delicious sandwiches the next day. Simply slice it and serve it on your favorite bread with some mustard or mayonnaise.

Serving advice

Serve the Polish-style Stuffed Meatloaf with a side of creamy mashed potatoes and steamed vegetables for a complete and satisfying meal.

Presentation advice

To make the meatloaf visually appealing, garnish it with a sprinkle of fresh parsley on top before serving. You can also serve it on a bed of sautéed spinach or roasted root vegetables for an elegant presentation.