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Ingredients
1 Tablespoon butter
1/2 Medium onion, chopped
1/2 Pound mushrooms, diced
1/8 Cup chopped fresh parsley
1/8 Teaspoon dried thyme leaves
2 Cups fresh bread crumbs
1/2 cup chicken broth, or more
1 1/2 Pounds ground beef chuck
1 Large egg
1/4 Cup catsup
3/4 Teaspoon salt
1/8 Teaspoon ground black pepper
Instructions
In nonstick 12� skillet, melt butter over medium heat. Add onion and cook until golden, stirring occasionally. Increase heat to medium-high; add mushrooms and cook 5 to 8 minutes longer until mushrooms are browned. Remove skillet from heat. Stir in parsley, thyme, 1 1/2 cups breadcrumbs and 1/4 to 1/2 cup chicken broth to make mixture pasty like stuffing; set aside.
Preheat oven to 375�F.
In large bowl, mix ground beef, eggs, catsup, salt, pepper, remaining 1/2 cup bread crumbs, and remaining 1/4 cup chicken broth just until well combined but not over mix.
Press half the meat mixture into a small metal loaf pan; top with all of the stuffing, press remaining meat mixture into loaf pan over stuffing.
Place loaf pan on jelly roll pan to catch any drips during baking. Bake meat loaf 1 hour and 30 minutes. Let meatloaf stand 10 minutes in pan. Pour off fat from loaf pan. Invert meat loaf onto platter before slicing.