David Davenport set out to make a one-of-a-kind meatloaf for the Bloomington Cooking School’s stock of recipes. He came up with a three-meat, cheddar-stuffed meatloaf that has become quite the crowd-pleaser.
Bloomington Cooking School
1 1/2 pounds ground sirloin
1 pound ground turkey
1/2 pound ground lamb
Sharp cheddar cheese, to taste, grated
4 slices of bread (white or wheat)
3/4 cup half and half
1 medium onion, chopped
6 ounces portobello mushrooms, chopped
Fresh parsley, to taste
3 ounces tomato paste
1 1/2 tablespoons Worcestershire sauce
2 teaspoons garlic powder
1 tablespoon thyme
1 tablespoon basil
2 teaspoons salt
1 tablespoon pepper
13-inch-by-9-inch baking pan
1) Whisk eggs in a small bowl and set aside.
2) Cut bread into small squares. Place in a separate bowl. Mix with half and half and set aside.
3) Coat bottom of a large frying pan with olive oil and place over medium-low heat. When hot, add onions, mushrooms, and parsley. Stir continuously until the onions start to change color.
4) Add small dollops of tomato paste (see photo) and stir.
5) Remove pan from heat. Stir in Worcestershire sauce, garlic powder, thyme, basil, salt, and pepper. Set aside to cool.
6) Thoroughly combine the meats, eggs, bread mixture, and vegetable mixture in a large bowl.
7) Place baking pan and a large piece of parchment paper on the counter next to each other. Spray both with cooking spray.
8) Spread meat mixture flat on the parchment paper, using the pan as a guide for the length (see photo below).
9) Cover the mixture with cheese.
10) Using the paper to help shape it, roll the mixture into a loaf with the cheese in the middle. Then, using the paper to hold the mixture together, place the loaf in the baking pan with the seam of the loaf facing down. Remove the paper.
11) Bake in a 350°F oven until the center has heated to 155°F (note: the FDA suggests heating to at least 165°F), which will take 1 to 1 1/2 hours.