Meatloaf with Mushrooms

Peel and finely chop onion and garlic. Heat 1 tablespoon of butter in a pan and saute both until translucent. Clean morels and button mushrooms thoroughly and cut into pieces or slices. Add to the pan and saute for 2-3 minutes or until all liquid has evaporated. Remove from the heat, cool and chop finely. Clean porcini and cut into slices or chunks.  Heat remaining butter in a pan and saute porcini for 1-2 minutes or until golden brown. Season with salt and pepper and remove from the pan.

Combine ground meat with parsley and egg in a bowl. Crumble bread finely in a blender and add to the bowl. Mix well, add all mushrooms and season with salt and pepper. Place into a meatloaf pan (22 cm in length) (approximately 11 inches) lined with parchment paper and press gently, smooth. Brush with beaten egg yolk and sprinkle with sunflower seeds. Bake in preheated oven at 200°C (approximately 400°F) for about 1 hour. If meatloaf browns too much, cover with aluminum foil.