Cream of Mushroom Meatloaf

3 TBSP butter, ghee, or coconut oil
1/4 pound fresh shiitake, crimini or portobello mushrooms, finely chopped
1 medium onion, peeled and finely chopped
1/2 cup high quality cream
1 tsp salt
1/2 tsp freshly ground black pepper
1/3 cup high quality bread crumbs
1 pound grass-fed ground beef
1 egg, slightly beaten
freshly grated cheese of choice (enough to cover the top of the meatloaf)

• Preheat the oven to 400.
• Heat the butter or oil in a saute pan over medium heat.
• When hot, add the mushrooms and onions, and cook, stirring occasionally, until the mushrooms have browned and shrunk – approx. 2 – 4 mins.
• Transfer the mixture to a bowl, add the cream, salt, and pepper and mix well to combine.
• Lightly beat the egg in a bowl large enough to hold all ingredients.
• Mix the bread crumbs and beef with the egg.
• Add the mushroom mixture to the beef mixture and combine thoroughly.
• Grease a quart-sized loaf pan (using butter, ghee, or coconut oil).
• Add the meatloaf mixture to the pan, and press into a loaf, conforming to the shape of the pan.
• Place pan in the preheated oven, and bake for 35 – 45 minutes, until the top of the loaf is firm.
• Half way through the bake time, remove the pan from the oven and cover the top of the loaf with the grated cheese.

Serves 4.

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SIDE NOTES:

~  I have found it a little easier to bake this in a rectangular 8 x 6 pyrex.  I find it cooks quicker (about 35 mins as opposed to 45) and more thoroughly as a casserole as opposed to a loaf – but do what works for you.

~  It’s very easy to make bread crumbs at home using your own high-quality bread.  Click HERE for details.

~  If you have a farm nearby where you can get fresh cream, all the better.

~  I like this best with butter or ghee (as opposed to coconut oil) and use a sharp cheddar.

~  First time I made this, the cheese got a bit too toasty in the oven for the full 45 mins.  This is why I recommend adding the cheese half way through the cook time.  Up to you.

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