There’s a wonderful magic that happens when humble ingredients come together to create something truly special. This Mushroom Meatloaf is a perfect example, offering a deeply savory flavor with a wonderfully tender texture, thanks to the earthy mushrooms woven throughout. It’s a comforting dish that feels both familiar and exciting, making it a go-to for my family dinners.
I love having this mushroom meatloaf ready for busy weeknights; it reheats beautifully and always brings smiles to the table. It holds its shape so well when resting, making slicing and serving a breeze. It’s a simple joy that feeds the soul.
Why I Love This Mushroom Meatloaf
This mushroom meatloaf recipe truly is a gem in my busy kitchen. It’s:
- Super Quick for Weeknights: Seriously, the prep is a breeze!
- Packed with Flavor: The mushrooms add incredible depth. Yum!
- Comfort Food King: It’s the ultimate cozy meal.
- Simple to Master: Even beginners nail this one easily.
It’s a dish that tastes like a million bucks without costing it or taking all day. Plus, it makes the whole house smell amazing!
Mushroom Meatloaf Ingredients
The heart of any great recipe lies in its ingredients, and this mushroom meatloaf is no exception! It’s a symphony of simple, wholesome components that come together to create something truly spectacular. The earthy mushrooms meld beautifully with traditional meatloaf flavors for an unbeatable depth.
Here’s what you’ll need to whip up this comforting classic:
- Olive Oil: Just a touch to get our veggies started.
- Yellow Onion: Provides a sweet, aromatic base.
- Cremini Mushrooms: The stars! They bring that rich, savory, umami flavor and lovely moisture.
- Garlic: Adds that essential fragrant punch.
- Ground Beef: I prefer an 80/20 blend for the best balance of flavor and tenderness.
- Panko Breadcrumbs: These help bind everything together and keep the meatloaf moist.
- Milk: Also contributes to a tender texture.
- Large Egg: Acts as a binder, holding all our delicious ingredients in place.
- Fresh Parsley: Brings a burst of freshness and color.
- Salt and Black Pepper: The classic seasonings to enhance all the flavors.
- Ketchup, Brown Sugar, and Apple Cider Vinegar: These create our irresistible sweet and tangy glaze.
Substitutions and Tips
Don’t have fresh parsley? Dried works in a pinch! Feel free to swap out the cremini mushrooms for shiitake or button mushrooms. If you’re not a fan of ketchup, a good quality tomato paste mixed with a little sweetener also works for the glaze. Remember, all the exact ingredient amounts are in the recipe card below – happy cooking!
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Mushroom Meatloaf
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 25 minutes
- Yield: 6-8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A savory and flavorful meatloaf packed with earthy mushrooms, perfect for a comforting family meal.
Ingredients
- 1 tbsp olive oil
- 1 cup chopped yellow onion
- 8 oz cremini mushrooms, finely chopped
- 2 cloves garlic, minced
- 1 1/2 lbs ground beef (80/20 lean)
- 1/2 cup panko breadcrumbs
- 1/2 cup milk
- 1 large egg, lightly beaten
- 1/4 cup chopped fresh parsley
- 1 tsp salt
- 1/2 tsp black pepper
- For the Glaze:
- 1/2 cup ketchup
- 2 tbsp brown sugar
- 1 tbsp apple cider vinegar
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×5 inch loaf pan, or place foil-lined baking sheet.
- In a large skillet, heat olive oil over medium heat. Add onion and cook until softened, about 5-7 minutes. Add chopped mushrooms and cook until their liquid has evaporated and mushrooms are browned, about 8-10 minutes. Stir in garlic and cook for another minute. Remove from heat and let cool slightly.
- In a large bowl, combine ground beef, panko breadcrumbs, milk, egg, parsley, salt, pepper, and the cooled mushroom mixture. Mix gently with your hands until just combined. Be careful not to overmix.
- Form the mixture into a loaf shape and place it in the prepared loaf pan or directly on the foil-lined baking sheet.
- For the glaze: In a small bowl, whisk together ketchup, brown sugar, and apple cider vinegar.
- Spread half of the glaze evenly over the top of the meatloaf.
- Bake for 45 minutes. Remove from oven, spread the remaining glaze over the top, and return to the oven. Bake for another 15-20 minutes, or until an instant-read thermometer inserted into the center of the meatloaf registers 160°F (71°C).
- Remove from oven and let rest for 10-15 minutes before slicing and serving.
Notes
- Ensure mushrooms are finely chopped for a better texture in the meatloaf.
- Do not overmix the meatloaf mixture to prevent a tough texture.
- Letting the meatloaf rest before slicing helps it hold its shape.
Kitchen Tools You’ll Need
- A large skillet for sautéing veggies. A non-stick pan works great!
- A big mixing bowl for combining ingredients.
- A standard 9×5 inch loaf pan for shaping. A baking sheet lined with foil is a good alternative if you don’t have one.
- Measuring cups and spoons.
- A small bowl for mixing the glaze.
How to Make Mushroom Meatloaf
Step 1: Prepare the Base
First, preheat your oven to 350°F (175°C). Get a 9×5 inch loaf pan ready, or line a baking sheet with foil. Heat olive oil in a large skillet over medium heat. Add your chopped onion. Cook it until it softens, about five to seven minutes. This step truly builds a sweet foundation. Next, add the finely chopped cremini mushrooms. Cook them until their liquid evaporates and they turn nicely browned, about eight to ten minutes. Stir in the minced garlic. Cook for just one more minute until fragrant. Remove the skillet from heat. Let this delicious mushroom mixture cool slightly before moving on.
Step 2: Combine the Meatloaf Mixture
Grab a large bowl. Add your ground beef, panko breadcrumbs, and milk. Toss in the lightly beaten egg and chopped fresh parsley. Finally, add your cooled mushroom and onion mixture. Season with salt and pepper. Now, use your hands to gently combine everything. Mix until it’s just combined. Overmixing can make your mushroom meatloaf tough, so go easy here! A light touch is key for the perfect texture.
Step 3: Shape and Glaze
Gently shape the meat mixture into a loaf. Place it into your prepared loaf pan. If you’re using a baking sheet, form the loaf directly on the foil. Now for the tasty glaze! In a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar. Spread about half of this yummy glaze evenly over the top of your meatloaf. Pop it into the preheated oven.
Step 4: Bake and Glaze Again
Bake the meatloaf for 45 minutes. It will start smelling amazing! Carefully remove it from the oven. Spread the remaining glaze over the top of the meatloaf. Return it to the oven. Bake for another 15 to 20 minutes. You’re looking for it to be cooked through. An instant-read thermometer should register 160°F (71°C) when inserted into the center. This ensures your mushroom meatloaf is perfectly done.
Step 5: Rest and Serve
Once baked, remove the meatloaf from the oven. This part is crucial! Let it rest for 10 to 15 minutes. This resting time allows the juices to redistribute. It helps the meatloaf hold its shape beautifully when sliced. After resting, slice it into thick portions. Serve your delicious mushroom meatloaf warm and enjoy!
How to Store Mushroom Meatloaf
Leftover mushroom meatloaf is a treasure! Store it in an airtight container in the refrigerator for up to 3-4 days. It reheats beautifully in the microwave or a low oven. For longer storage, cool completely, wrap tightly, and freeze for up to 2-3 months. Thaw overnight in the fridge before reheating.
Tips for Success
- Finely chopping the mushrooms helps them meld into the meatloaf for better texture.
- Don’t overmix the meat mixture; this keeps your mushroom meatloaf tender and juicy.
- A thermometer is your best friend to ensure perfect doneness.
- Allowing the meatloaf to rest is key for easy slicing.
- Taste your cooled mushroom mixture before adding to raw meat if you’re unsure about seasoning.
Serving Suggestions
- Classic mashed potatoes make a perfect base.
- Roasted green beans or a simple side salad add freshness.
- A glass of medium-bodied red wine like Merlot pairs wonderfully.
- Serve with extra glaze on the side for drizzling over your plate.
- Garnish with a sprinkle of fresh parsley for color.
