Polish Meatloaf

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Whether you’re looking to recreate a cherished family recipe or seeking a delightful new dish, this Polish meatloaf promises warmth, comfort, and a delightful dining experience.

Air Fryer Zucchini and Squash, with its crispy texture and healthy appeal, would make a fantastic side dish for this richly flavored Polish Meatloaf, creating a well-rounded meal that is both satisfying and nutritious.

For the Mushroom Stuffing:

• 1/2 ounce dried mushrooms (Polish or porcini)
• 1 1/2 cups water (boiling)
• 4 ounces fresh mushrooms (chopped)
• 1 medium onion (finely chopped)
• 2 tablespoons butter
• 2 tablespoons breadcrumbs
• Salt and black pepper to taste

For the Meatloaf:

• 1 slice white bread (stale)
• 1/4 to 1/2 cup milk
• 3/4 pound ground beef
• 1/2 pound pork sausage
• 1/4 C. diced parsley
• 1 small onion (finely chopped)
• 1 large egg (slightly beaten)
• A few dashes salt and black pepper

1. In a large bowl, soak bread in milk until soft. Add beef, pork, onion, egg, salt, and pepper, parsley and mix thoroughly. Always cook a small piece and try it first. I usually adjust the seasoning.
2. Heat oven to 350 degrees. Place a piece of waxed paper on the counter top. Pat meatloaf mixture into a 1-inch-thick rectangle. Place cooled mushroom filling down the center of the rectangle and flip the other half over, sealing the edges completely.
3. Lightly coat a baking pan with cooking spray. Carefully transfer the meatloaf to the pan (or use the waxed paper to assist you in getting it into the pan) and bake uncovered for about 45 minutes to 1 hour. Remove from the pan and keep warm.

The secret to a perfect meatloaf lies in the blend of ingredients and a touch of patience. Choose a mix of lean and fatty meat for juiciness, and don’t skimp on the breadcrumbs or eggs; they help bind everything together.

Making a moisturized meatloaf is the best option, so ingredients like grated veggies or a splash of milk can make all the difference. And remember, gently mix the ingredients — overworking can lead to a dense loaf. Bake it evenly, let it rest a bit before slicing, and voila!

You’ve got a meatloaf that’s tender, juicy, and bursting with flavor.

Making Polish Meatloaf with different stuffings can transform this classic dish into a delightful surprise with each slice! Here are some friendly stuffing variations for your Meatloaf:

Veggie Delight: Stuff with sautéed bell peppers, onions, and zucchini for a vibrant veggie heart.

Cheese Burst: Imagine slicing into gooey mozzarella or sharp cheddar in the middle. Yum!

Spinach and Feta: A Mediterranean twist with wilted spinach paired with creamy feta.

Ham and Swiss: Think of it as a meatloaf Cordon Bleu, with thin ham slices and Swiss cheese.

Rice and Herbs: Cooked rice mixed with fresh herbs like parsley and dill offers a delightful texture contrast.

Feel free to mix and match or get inspired to create your own stuffing combinations.

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Meatloaf is such a comforting classic, and its sides can elevate the whole meal! Pairing it with creamy mashed potatoes is always a hit, offering a soft contrast to the loaf’s heartiness.

If you’re looking for something green, steamed broccoli or a crisp green salad can add a refreshing touch.

For a bit of sweetness, consider buttery corn on the cob or roasted carrots. And of course, don’t forget a slice of freshly baked bread or dinner rolls to soak up all those delicious juices.

Mix and match to create your perfect plate and enjoy your cozy meal!

Our Polish Meatloaf with stuffed mushrooms melds traditional flavors in a delightful and hearty ensemble. This dish is a beautiful dance of savory meatloaf and earthy mushroom treasures.

Perfect for both family dinners and festive occasions, it’s a culinary journey to Poland right on your plate. Here’s to comfort, flavor, and shared meals.

Happy Baking!