Mushroom-filled Meat Loaf

From: Annemarie Spiller


Chou Paste:

Mushroom Filling:


Mushroom filling - Heat butter in frying pan, add mushrooms and onion, saute everything until golden.

Chou Paste: In a pan (pot) combine water, salt, and butter. When butter melts and mixture boils, add flour and remove from heat. Stir until mixture is smooth and comes away from sides of pan. Beat in eggs, one at a time, until paste is smooth and shiny (stir thoroughly after each egg). Makes 2 cups. When preparing in advance cover and refrigerate chou paste, then let it reach room temperature before spreading.

Prepare 1 serving of the chou paste. Mix the beef, salt, pepper, nutmeg, and cup of the chou paste thoroughly. Turn on to oven-proof serving platter and shape into a loaf 3/12 by 10 inches. Press a trench 1 inches deep lengthwise down the center, spoon in mushroom filling. Pat mixture up and over filling to enclose it.

Spread remainder of chou paste over the loaf. Cover & chill (unknown time - hour?). Bake (covered) in 425 degrees over for 45 minutes. Drain off fat and serve.