When you cook meatloaf/roll were connected to something bigger …. a tradition and a time line. A comfort food that has been enduring not only an answer to hunger but is served without undue fuss or expensive implements. It reigns supreme.
The reason meatloaf has stayed with us through so many generations is because it is a master of evolution. It can be personalized and adapted any number of ways, all the while requiring only basic skills.
In the 1955 edition of the Good Housekeeping Cookbook, a recipe for ‘mushroom-stuffed meatloaves’ was featured. To enliven a simpler offering, there was an inexhaustible trend for garnishing, glazing, saucing and decorating.
Then in 1966, the Campbell’s Soup Company featured a recipe for a ‘rolled, stuffed meatloaf’ to promote their tomato soup (in place of traditional tomato sauce). The idea was that by rolling a vegetable into the meatloaf, you could save the work of creating a separate side dish. A new one dish meat and vegetable dinner …. and soup makes it great!
The fact that meatloaf takes on variations so easily shows how it dresses up just as well as it dresses down. This meal definitely does not lack in flavor.
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- 1/2 large onion, diced
- 1 Tbsp butter,
- 454 gm mushrooms, mix of assorted kinds, sliced
- 1 clove garlic, minced
- 1 Tbsp soy sauce
- 1/2 tsp sea salt
- 1/4 tsp dried thyme
- 3 Tbsp heavy cream
- 30 grams cheese, grated Parmesan, Gruyere OR Swiss
- 500 gm lean ground beef
- 2 Tbsp purchased kalbi sauce (a traditional Korean marinade)
- 2 green onions, sliced
- 70 gm French fried onions, slightly crushed (French's Crunchy Toppers)
Ingredients
Filling
Beef
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- In a saucepan, saute onion in butter until translucent. Add mushrooms, garlic, soy sauce, salt & thyme. Cover & simmer on low for 10 minutes. Remove from heat; add heavy cream & cheese. Allow to cool.
- In a bowl, combine beef with kalbi sauce; mix well.
- Preheat oven to 350 F.
- On a piece of plastic wrap, press out meat in a rectangle about a 1/4-inch thickness. Sprinkle meat with green onions. Top with mushroom filling. Using the plastic wrap, roll from the short end in a jelly-roll style.
- On a piece of parchment paper, spread crushed french onions in a rectangle shape. Place meat roll on top & roll to cover it with the crushed french fried onions.
- Place parchment paper with meat roll on a baking sheet & bake for about 50 minutes.