Watch our show Try out one of our recipes Purchase a product online Need answers to cooking questions?  Chef Steve has em Our list of resources Click here to go to back to the Pulp Kitchen Home Page
Beef - Mushroom Meatloaf 443-801-7535. Or contact us via...
Recent Airings
Beverages
Breads
Breakfast
Contest Rules
Desserts
Dinners
    Beef - Braised Short Ribs
    Beef - Crock Pot Pot Roast
    Beef - Fajitas
    Beef - Meatloaf Surprise
    Beef - Mushroom Meatloaf
    Chicken - Aloutte
    Chicken - Fusion Saute
    Chicken - Marsala
    Chicken - Parmesan, Easy
    Chicken - Pizza
    Chicken - Roasted Easy
    Chicken - Salt-Baked
    Chicken - Thai Curry
    Chicken Croquettes
    Fish - and Chips
    Fish - Broiled Rockfish
    Fish - Catfish, Pan Fried w. Pecan Butter
    Fish - Crusted Rockfish
    Fish - Herb Stuffed Trout
    Fish - Lime Baked Tilapia
    Fish - Pickled Salmon. LoFat
    Fish - Salmon & Fennel
    Fish - Salmon En Papillote
    Fish - Turbot
    Fish - Tuscan Tuna
    Ham - Glazed Dinner
    Ham - Gammon Steaks
    Ham - Kale Stuffed
    Lamb - Easter
    Lamb, Slow-Roasted Leg of
    Pasta - Chesapeake
    Pasta - LoFat Carbonara
    Pasta - Potato Gnocchi
    Pasta - Spinach Dumplings
    Pasta - with Broccoli Rabe
    Pasta - with Pumpkin
    Pasta - with Spinach & Asparagus
    Pork - Crown Roast
    Rabbit, Stewed
    Sausage - Cassoulet
    Sausage, Spinach and Bean Ragout
    Seafood - Bouillabaisse
    Seafood - Chesapeake Pasta
    Seafood - Shrimp Etouffee
    Thanksgiving Day HELP
    Thanksgiving Ideas
    Turkey - Mexican Casserole
    Turkey - Pot Pie
    Turkey - Thighs & Sauerkraut
    Veal - Scaloppine
    Veg - Neatloaf
    Veg - OysterMushroom Shepherd's Pie
    Veg - Stir Fry
    Veg - Sweet Potato Pierogies
    Veg - Zucchini Pie
    Veg-Mock Duck & Tofu Etouffee
For Pet's Sake
Lunches
Salads
Sauces
Search the 'Net
Side Dishes
Soups & Starters
Vegetables
Mushroom Meatloaf

1-1/4 lb. ground beef
1 lb. white mushrooms
1 large yellow onion
3 gloves garlic
3 stalks celery
2 T. butter
2 eggs
1 cup fresh breadcrumbs
2 tsp. dried thyme
1 T. salt
2 tsp. pepper

Preheat oven to 375.

Chop finely the onion, garlic, celery and mushrooms. Saute in the butter in a large pan until softened, about 10 minutes. Transfer to a bowl. Allow to cool.

Add remaining ingredients and press into a large loaf pan. Place this in a deep casserole dish and fill with boiling water from a kettle. Bake for 1 to 1-1/4 hours. Cool.

Comments: Send us comments about this recipe steve@pulpkitchen.com