Cheese-Stuffed Meatloaf with Mushroom and Vegetable Filling

Heat olive oil in a skillet over medium heat. Add the chopped mushrooms, bell pepper, and zucchini.

Cook for 5-7 minutes, until the vegetables soften and any moisture from the mushrooms evaporates.

Stir in the dried thyme, and season with salt and pepper. Remove from heat and let it cool.

Make the Meatloaf:

In a large mixing bowl, combine the minced meat, chopped onion, garlic, egg, breadcrumbs, milk, Worcestershire sauce, salt, and pepper.

Mix well until all the ingredients are fully incorporated.

Assemble the Meatloaf:

Preheat your oven to 350°F (175°C).

On a sheet of parchment paper or a large piece of plastic wrap, spread the meat mixture into a rectangular shape.

Sprinkle the shredded cheese evenly in the center of the meat mixture.

Spread the cooled mushroom and vegetable filling over the cheese.

Carefully roll the meat mixture around the filling, sealing the edges to form a loaf shape.

Bake the Meatloaf:

Place the meatloaf onto a baking sheet lined with parchment paper or lightly greased.

Bake for 40-50 minutes, or until the meatloaf is cooked through and has an internal temperature of 160°F (70°C).

For a crispy crust, broil the top of the meatloaf for 2-3 minutes at the end of the cooking time.

Serve:

Let the meatloaf rest for 10 minutes before slicing.

Serve with your favorite side dishes, like mashed potatoes, roasted vegetables, or a simple salad.

Serving and Storage Tips:

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