Beef and Mushroom Meatloaf

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This is one of my favorite ways to prepare meatloaf.  The leeks add a nice, mellow onion flavor and we never go wrong with mushrooms in my home.  I used fresh, homemade breadcrumbs, which keep the meatloaf very moist.  



1 Tbsp olive oil

1 cup leeks, thinly sliced  white and pale green parts only

8 ounces thinly sliced crimini (baby bella) mushrooms (about 3 cups)

3 large garlic cloves

1 Tbsp Dijon mustard

1 tsp salt

1 tsp freshly ground pepper

1 large eggs, beaten

2 tablespoons dry whole wheat bread crumbs

1 pound ground beef 

1 Tbsp heavy whipping cream



Preheat oven to 350 degrees.  Heat oil in large skillet over medium-high heat.  Add leeks, mushrooms, and garlic. Sauté until soft, about 10 minutes. 

Add mustard, salt and pepper;  transfer to a large bowl and cool.


Mix eggs and bread crumbs into vegetables, then add the beef and cream.  Transfer to a 9x5x3-inch loaf pan. 

Bake meatloaf until thermometer inserted into center registers 160 degrees, about 45 minutes.  Let meatloaf rest 15 minutes; turn onto platter. 

Serves: 4
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