1 lb. Chopped Meat, Lean
1 cup Crimini Mushrooms, chopped
1/2 small onion, chopped
1/4 cup grated Parmigiano Reggiano Cheese
1/2 cup Panko Bread Crumbs
1/2 tsp Garlic Powder
1/4 tsp Marjoram
1/4 tsp Celery Salt
1 Egg, whisked
1 tbsp Milk


1/2 to 1 cup Porcini Mushroom Risotto left overs, cold


2 tbsp Butter, lightly salted
8 Crimini Mushrooms or 3 cups, sliced
1 tbsp Garlic, minced
1/2 cup Mushroom Broth
2 tsp Light Brown Sugar
1/4 tsp Yellow Mustard
1/4 tsp of Kosher Salt
1/4 tsp Cracked Black Pepper
1 tsp Flour


• Preheat oven to 350˚F.

• In large bowl, combine all Meat Loaf Mixture ingredients. Mix until well incorporated. Separate the mixture into three equal parts.

• In 4 ¼ x 8 ½ oven safe loaf pan, place 1/3 of the mixture in the bottom of the pan. Flatten, by pressing down, filling the pan to each side. It should be between ¼  - ½" in thickness.

• Using the next 1/3 of the mixture, press along the four sides of the pan, stopping 1" from the top.

• Once the mixture is even on all sides, place the Porcini Mushroom Risotto in the middle, spreading it evenly across.

• Cover the top with the remaining mixture, connecting the four sides. Make sure that the meat mixture is pressed tightly together to ensure no leaks.

• Place in oven, uncovered, and bake for 30 minutes.

• Meanwhile, begin the sauce. Over medium heat, in sauté pan, melt Butter.

• Add Mushrooms and Garlic. Sauté for 5 minutes.

• Stirring, add Mushroom Broth, Brown Sugar, Mustard, Salt and Pepper. Bring to a simmer. Simmer for 20 minutes or until it reduces by 1/3.

• Continuously stirring to prevent lumps, sprinkle in the Flour.

• Continue cooking until sauce thickens, about 4 minutes. Remove from heat.

• After baking the Meat Loaf for 30 minutes, cover the entire top with sauce. Continue cooking, uncovered, for 30 more minutes.

• Take out and let stand for 5 minutes. Slice and serve.

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Risotto Stuffed Meat Loaf(Click Image To View Detail)

Category: Main Dishes

Servings: 2-4

Misfit Level: Intermediate

Notes From Betty:

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