meatloaf and mushroom recipe

Written ByJenny Smyth Posted on
meatloaf and mushroom recipe
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The Best meatloaf and mushroom recipe

I’ve been making this meatloaf and mushroom recipe for years, and it’s always a hit with my family. It’s a classic comfort food dish that’s easy to make and packed with flavor.

The combination of ground beef, sautéed mushrooms, and a hint of tomato paste creates a rich and satisfying taste experience that’s hard to beat. I love serving it at family gatherings, and everyone always asks for the recipe.

The best part is that it’s incredibly versatile – we serve it with mashed potatoes, roasted vegetables, or even as a sandwich filling. It’s also a great way to get some extra veggies into our diet, especially with the mushrooms adding a boost of fiber and antioxidants.

My kids love helping me mix the ingredients together, and they’re always excited to see the finished product on the dinner table. As a busy mom, I appreciate how quickly this recipe comes together – it’s perfect for weeknights or special occasions alike.

And let’s be honest, who doesn’t love a good meatloaf? This recipe has become a staple in our household, and I’m sure it’ll become one in yours too.

Classic Meatloaf with Mushroom Gravy

Classic Meatloaf with Mushroom Gravy

4.7 from 1073 votes

This hearty meatloaf is packed with savory flavor from a blend of ground beef and finely chopped mushrooms. It is topped with a rich mushroom gravy that adds moisture and depth to every slice.

Prep Time20 mins
Cook Time1 hour 10 mins
Resting Time0 mins
Total Time1 hour 30 mins
Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Meatloaf

1 1/2 lbs ground beef (80/20)
8 oz cremini mushrooms, finely chopped
1/2 cup breadcrumbs
1/2 cup milk
1 small onion, finely diced
2 cloves garlic, minced
1 large egg
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme

For the Mushroom Gravy

8 oz cremini mushrooms, sliced
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups beef broth
1/4 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon fresh thyme leaves (optional)

👨‍🍳Directions

1Preheat the oven to 350°F.
2In a large mixing bowl, combine the ground beef, finely chopped mushrooms, breadcrumbs, milk, diced onion, minced garlic, egg, ketchup, Worcestershire sauce, salt, pepper, and dried thyme.
3Mix gently with your hands until just combined; do not overmix to keep the meatloaf tender.
4Transfer the mixture to a lightly greased 9×5 inch loaf pan and press it evenly into the pan.
5Place the loaf pan on a baking sheet to catch any drips, then bake in the preheated oven for 55 to 65 minutes, or until the internal temperature reaches 160°F on a meat thermometer and the top is browned.
6While the meatloaf bakes, make the mushroom gravy.
7Melt the butter in a large skillet over medium heat.
8Add the sliced mushrooms and cook, stirring occasionally, for 5 to 7 minutes until they release their moisture and begin to brown.
9Sprinkle the flour over the mushrooms and stir constantly for 1 minute to cook the raw flour taste.
10Slowly pour in the beef broth while whisking to prevent lumps, then bring the mixture to a gentle simmer.
11Cook for 3 to 4 minutes until the gravy thickens enough to coat the back of a spoon.
12Stir in the heavy cream, salt, pepper, and fresh thyme if using.
13Simmer for another 1 to 2 minutes until the gravy is smooth and slightly thickened.
14Remove from heat and keep warm.
15Once the meatloaf is fully cooked, let it rest in the pan for 10 minutes.
16Carefully slice the meatloaf and serve with the mushroom gravy spooned over the top.

🔧Equipment

Large mixing bowl
9×5 inch loaf pan
Large skillet
Whisk
Baking sheet
Meat thermometer

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 24g💛Saturated Fat: 10g❤️Cholesterol: 120mg🧂Sodium: 780mg🌾Total Carbs: 18g🥦Dietary Fiber: 2g🍬Sugars: 6g🥩Protein: 32g

📝Notes

For a lighter version, substitute ground turkey for beef and use low-sodium broth. The gravy can be made ahead and reheated gently before serving.

Watch Video Of How Classic Meatloaf with Mushroom Gravy Works

This meatloaf and mushroom recipe is always a good idea for any occasion – whether it’s a family gathering or just a weeknight dinner. It’s easy to make ahead of time and reheats beautifully in the oven or on the stovetop.

One of my favorite things about this recipe is that it freezes so well – we often freeze individual portions for later meals. When reheating leftovers, simply wrap them tightly in plastic wrap or aluminum foil and bake at 350°F (175°C) until hot through.

❓ Frequently Asked Questions About Meatloaf with Mushroom Gravy

Q: What type of mushrooms should I use?

For this recipe, I recommend using cremini or shiitake mushrooms for their rich earthy flavor. You can also use a combination of both for added depth.

Q: Can I make this recipe gluten-free?

Yes, simply replace the breadcrumbs with gluten-free bread crumbs or almond meal to make this recipe gluten-free.

Q: How do I ensure my meatloaf stays moist?

To prevent dryness, make sure not to overmix the meat mixture and don’t overcook the loaf. Also, try using a mixture of ground meats like beef and pork for added moisture.

Q: Can I add other ingredients like cheese or herbs?

Sure! Feel free to customize this recipe by adding your favorite herbs like parsley or thyme, or even shredded cheese for an extra burst of flavor.

Q: Is this recipe suitable for freezing?

Yes, you can freeze the cooked meatloaf for up to 3 months. Simply thaw it in the refrigerator before reheating.

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