Mashed Potato Meatloaf

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  1 1/2 lbs. Ground beef
  1 1/2 cups leftover stuffing or 6 oz. Package stuffing mix
  3/4 cup ketchup
  2 large eggs
  2 cups cold leftover mashed potatoes
  1 cup shredded cheddar cheese

 

Mushroom Gravy
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  3 Tbsp. Butter
  3/4 cup sliced mushrooms
  1 tsp. Minced garlic
  3 Tbsp. Flour
  1 1/2 cups beef broth
  Salt and pepper, to taste

 

Preparation:
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Preheat oven to 350 degrees.

 

Place ground beef, leftover stuffing or stuffing mix, ketchup and eggs in a large bowl. Mix with your hands. Form a loaf and place in a 9 x 13 baking dish. Bake 50 minutes.

 

Remove meatloaf from oven. With your clean hands, spread the mashed potatoes over the meatloaf. Smooth with a spatula. Sprinkle cheese on top.

 

Return meatloaf to oven. Bake another 10 minutes or until cheese is melted and meatloaf is cooked to 160 degrees F.

 

Let meatloaf rest 10 minutes before cutting. In the meantime, make the mushroom gravy: Heat butter in a skillet over medium heat. Add mushrooms and garlic. Cook until mushrooms are browned.

 

Sprinkle flour over mixture. Whisk constantly for 1-2 minutes. Add beef broth. Cook, whisking frequently, until thickened, 10 minutes. Taste and adjust seasonings. Serve meatloaf sliced, with gravy.  

Country Salisbury Steak

1-1/2 lb. extra-lean ground beef

1 pkg.  (6 oz.) STOVE TOP Stuffing Mix for Chicken

1-1/2 cups water, divided

3/4 cup  chopped onions

1 pkg. (8 oz.) fresh mushrooms, sliced

1/2 cup  KRAFT Original Barbecue Sauce

Heat oven to 375ºF.

Mix meat, stuffing mix, 1-1/4 cups water and onions until well blended. Shape into 6 (1/2-inch-thick) oval patties. Place in 15x10x1-inch pan.
Bake 25 min. or until done (160°F). Meanwhile, cook mushrooms in large nonstick skillet sprayed with cooking spray on medium-high heat 5 min. or until tender, stirring occasionally. Stir in barbecue sauce and remaining water; simmer on low heat 1 to 2 min. or until heated through.
Serve meat patties topped with sauce.

Crab Stuffed Mushrooms

12- 14 stuffing mushrooms (medium size)
1 Tablespoon of butter
1 clove of garlic, minced
4 green onions, chopped
1 can of flaked crab meat (6 oz. - drained)
1 can of water chestnuts (5 oz. - drained and chopped up)
1/2 cup of mayonnaise
2 Tablespoons of chopped parsley
6 slices of bread made into bread crumbs in a food processor
salt and pepper to taste


Melt the butter in a frying pan and saute the chopped garlic and green onions. Add the flaked crab meat and bread crumbs. Remove from heat and add water chestnuts, mayonnaise and salt and pepper. Mix with a wooden spoon until the mixture sticks together.
Quickly wash the mushrooms and pat dry. Remove the stems. Fill the mushroom with the bread crumb mixture and pat into a ball.
Put mushrooms on a baking tray (does not require to be greased) and bake for about 25 minutes at 350 degrees Fahrenheit or until mushroom caps start to brown.

Konkey Doodle

1 pound fresh mushrooms

1 pound bulk sausage

2 pounds hamburger

1 onion, chopped

1 clove garlic, chopped

Salt to taste

2 cans tomato soup

1 large can whole tomatoes

1 T. Worcestershire sauce

1 pound shell macaroni, cooked and drained

1 pound Cheddar cheese, grated

Slice and sauté mushrooms. Cook sausage in large skillet, stirring to break in small pieces. Drain off fat. Add hamburger, onion and garlic. Cook, stirring until hamburger is browned. Stir in salt, soup, tomatoes, Worcestershire sauce and mushrooms. heat through. Layer meat mixture, macaroni and cheese in 6 quart casserole, ending with cheese. Bake at 350 for 1 hour. Makes 20 servings

Cajun Stuffed Mushrooms

24 large, fresh mushrooms
2 medium onions, finely chopped
2 medium bell peppers, finely chopped
2 celery ribs, finely chopped
1 pound butter
2 pounds white crabmeat
3/4 cup plus 2 tablespoons fresh lemon juice
4 tablespoons green onions, chopped
4 tablespoons parsley, chopped
2 cup plain breadcrumbs
2 tablespoons plus a dash of Worcestershire sauce
2 tablespoons plus a dash of Tabasco pepper sauce
Salt, black pepper, and white pepper to taste
3 teaspoons ground red pepper or to taste
4 tablespoons dry vermouth

Remove the stems from the mushrooms and reserve them for another use (a good Cajun never throws anything away). Wipe the caps. Preheat oven to 350 degrees.
Saute the onion, bell peppers, and celery in 1/2 pound butter until soft. Stir in the crabmeat and 1/2 cup lemon juice and simmer for 10 minutes. Add the green onions, parsley, and bread crumbs. Add a dash each Worcestershire and Tabasco sauce. Simmer 4 to 5 minutes, stirring often. Season with salt and pepper to taste. Remove dressing from heat and let cool.
Stuff the mushroom caps generously with the dressing and place in a single layer in a shallow ovenproof dish. Melt the remaining 1/2 pound butter and add the remaining 6 tablespoons of lemon juice and 2 tablespoons each of Worcestershire and Tabasco sauce plus the vermouth. Simmer together for 1 minute, pour over the mushrooms, and bake in a preheated 350-degree oven for 15 minutes or broil at 450 degrees for 5 minutes.
Serves 8.