Cheese And Mushroom-Stuffed Meatloaf

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 10 ounces sliced mushrooms
• 1 1/2 lbs ground beef
• 2/3 cup fresh breadcrumb
• 1/2 cup minced parsley
• 1/4 cup ketchup
• 1 egg, beaten to blend
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dried thyme, crumbled
• 1/4 teaspoon dried sage, crumbled
• 1 1/2 cups grated cheddar cheese

1. Heat oil in skillet over medium heat.
2. Add onion and saute until translucent, about 4 minutes.
3. Add garlic and mushrooms.
4. Cook until mushrooms are golden-brown and liquid evaporates, about 8-9 minutes.
5. Cool.
6. Preheat oven to 350 degrees F (175C).
7. Mix beef and everything else but cheese.
8. Turn out onto large square of plastic wrap.
9. Pat into 9 x 12 inch rectangle.
10. Spread mushroom filling over rectangle, leaving a 1/2 inch border on all sides.
11. Cover mushrooms with cheese.
12. Starting at one short end, roll up jelly roll fashion. Take time and lovingly pat it into a compact shape to fit into your loaf pan - this will ensure that it doesn't crack as it bakes.
13. Arrange seam side down in 9 x 5 inch loaf pan.
14. (Can be prepared up to 6 hours ahead. Cover and refrigerate) Bake until loaf shrinks from sides of pan and browns, about 1 hour.
15. Pour off any drippings.
16. Gently turn out loaf and let stand 10 minutes before slicing.

olive oil, onion, garlic, mushrooms, ground beef, fresh breadcrumb, parsley, ketchup, egg, salt, pepper, thyme, sage, cheddar cheese

Taken from www.food.com/recipe/cheese-and-mushroom-stuffed-meatloaf-60977 (may not work)