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.