Number of Servings: 8
2 tablespoons butter
1 cup mushrooms, sliced
1 small onion, finely diced to make 1 cup
1 cup red bell pepper, diced
1 clove garlic, minced
1 1/4 pounds ground beef
1 1/4 cups Italian-style breadcrumbs
2 ounces (1/2 cup) Wisconsin Parmesan cheese, grated
1/2 cup plain Yogurt
1 egg, beaten
1/4 cup ketchup
2 teaspoons Worcestershire sauce
8 ounces (2 cups) Wisconsin Cheddar cheese curds
1 teaspoon salt
1 teaspoon pepper
In a non-stick skillet, melt butter and sauté mushrooms,
onion, red pepper and garlic over medium heat until softened,
5 to 6 minutes. Cool Slightly.
In a large bowl, combine mushroom mixture with remaining
ingredients; mix thoroughly.
Place in a 9 x 5-inch loaf pan and bake at 350ºF
for 50 to 60 minutes.
Drain fat. Let meatloaf stand for 5 minutes before slicing.