Filled meatloaf

For the meatloaf follow recipe for meatballs. 
Filling: 
1 small brown onion
3 mushrooms
4 tbsp mascarpone cheese
pinch of salt and pepper

Chop onion and mushrooms into fairly small pieces. Fry in a little bit of oil and sprinkle with some salt and pepper. When the onion has got a more transparent colour, and the mushrooms are nicely browned, take them off the heat and transfer to a small mixing bowl. Let cool. 
Grease an oven proof dish. Make your mince mix according to meatball recipe. When you've worked it smooth enough, transfer the mince mix to your oven proof dish and work it to the shape of a loaf. With your fingers carefully create a hole in the middle of the loaf. The hole will need to be rather large to accommodate the filling. Be careful not to make the sides to thin as the filling will then run out. 

Add the mascarpone to the onion and mushroom mix and give it a good stir. It is best if the onion and mushroom mix has cooled down a bit, as if it's too hot the cheese will melt a bit and become more runny. Spoon the mascarpone mix into the hole you have created in your loaf. Spread it evenly. 

Now carefully close the loaf by pushing the sides together at the top, carefully so the filling is not squeezed out. Make sure your meatloaf is closed everywhere, and smooth over with wet fingers. The water helps smooth the surface and ensure no small holes are left. 

Bake in the oven at 180 degrees for 1 hour. My oven is a bit temperamental so I have to cover my form with foil after 30 minutes in order to let it cook without burning on top. You may need to do the same or not. When the meatloaf is cooked I usually have to pour some excessive fat out, or just transfer the meatloaf to a serving dish. 

Serve with boiled potatoes, fried mushrooms, creamy gravy, broccoli or any vegetable you fancy, and to make it Swedish and colourful, add a dollop of lingon berry jam.