Wisconsin Cheddar and Mushroom Meatloaf
- 2 tablespoons butter
- 1 cup sliced mushrooms
- 1 cup finely diced onion
- 1 cup diced red pepper
- 1 garlic clove, minced
- 1¼ pounds ground beef
- 1¼ cups Italian-style breadcrumbs
- ½ cup (about 2 ounces) grated Parmesan cheese
- ½ cup plain yogurt
- 1 egg, beaten
- ¼ cup ketchup
- 2 teaspoons Worcestershire sauce
- 1⅓ cups (8 ounces) cubed Cheddar cheese
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions:
Enjoy and make more than you'll think you'll need. They get eaten up in a hurry.
- Preheat the oven to 350°F.
- In a nonstick skillet, melt the butter and cook the mushrooms, onion, red pepper, and garlic over medium heat until softened, 5 to 6 minutes.
- In a large bowl, combine the mushroom mixture with the remaining ingredients; mix thoroughly.
- Place in a 9 x 5-inch loaf pan and bake for 50 to 60 minutes. Drain the fat. Let the meatloaf stand for 5 minutes before slicing.