2 lbs. lean ground round or chuck
2 lg. eggs, lightly beaten
1/2 lb. fresh mushrooms, finely chopped
2 tbsp. butter
3/4 c. finely chopped onion
1/2 c. finely chopped celery
1/2 tsp. ground thyme
3/4 c. heavy cream
1 c. bread crumbs

Cook mushrooms in medium skillet in butter over medium heat until half the liquid from the mushrooms evaporates. Add onion, celery and thyme. Cook until vegetables are tender and all liquid evaporates. Now add 1/2 cup of the cream and simmer about 5 minutes. Gently mix in the bread crumbs and add salt and pepper if you wish.

Now gently mix the ground meat with the remaining cream, the beaten eggs and salt to taste. Just mix the eggs enough to incorporate them into the meat.

In loaf pan, 8 x 4 x 2 inches, spread about 3/4 of the meat mix on the sides and bottom, leaving room for the mushroom stuffing. Then add mushroom mixture and pat the rest of the meat over the stuffing completely covering it. Bake in oven preheated to 450 degrees for about 20 minutes. Then reduce heat to 350 degrees and bake 30 more minutes. Unmold, slice hot, and serve to 8 persons.