A delightful twist on the classic Swedish meatloaf, featuring a creamy mushroom filling and a touch of dill for a flavorful experience.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking right from the start.
In a frying pan, melt the butter over medium heat and sauté the scallions and mushrooms until softened.
Cook the mushrooms until they release their moisture for a more intense flavor.
Remove the pan from heat and stir in the sour cream. Set aside to cool.
Allow the filling to cool before adding it to the meatloaf to prevent it from cooking prematurely.
In a mixing bowl, combine the ground beef, salt, pepper, dill, egg, and breadcrumbs until well mixed.
Mix gently to avoid overworking the meat, which can make it tough.
Place half of the meat mixture into a loaf pan, pressing it down evenly.
Create an even layer to ensure the filling is well distributed.
Make a shallow indentation along the center of the meat layer and spoon in the mushroom filling.
Ensure the filling is centered to prevent it from leaking out during baking.
Cover the filling with the remaining meat mixture, sealing the edges to encase the filling completely.
Press the edges firmly to prevent the filling from escaping.
Bake the meatloaf in the preheated oven for 1 hour.
Check the internal temperature to ensure it reaches 160°F (71°C).
Let the meatloaf rest for 10 minutes before slicing. Garnish with parsley before serving.
Resting allows the juices to redistribute, making the meatloaf more moist.
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