Best Mushroom Meatloaf Recipes

CREAMY MUSHROOM MEATLOAF

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Melt butter in an oven-safe skillet over medium-high heat. Stir in mushrooms and a pinch of salt; cook and stir until mushrooms begin to brown, about 5 minutes.
• Stir in fresh rosemary. Add flour and stir to coat the mushrooms; cook and stir for about 3 minutes.
• Whisk in beef broth, 1/2 cup at a time, whisking constantly to prevent lumps.
• Turn heat to high and bring the sauce to a simmer. Simmer a few minutes until sauce starts to thicken. Season with salt and pepper to taste.
• Remove from heat and stir in heavy cream.
• Slide prepared meatloaf into the sauce. Spoon sauce over the top of the meatloaf.
• Bake in the preheated oven until no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
• Remove pan from the oven and gently remove meatloaf to a serving platter.
• Skim off any extra fat from the surface of the sauce.
• Bring the sauce to a boil over medium-high heat to reduce until thick, about 5 minutes.

TURKEY AND WILD MUSHROOM MEATLOAF PATTIES WITH PAN GRAVY

Steps:

• Heat a nonstick skillet over medium high heat. Add oil, 2 turns of the pan. Add chopped mushrooms and shallots and season with salt and pepper. Saute mushrooms 5 or 6 minutes until dark and tender. Remove from heat. Transfer mushrooms to a bowl and return pan to stove top to preheat to cook patties.
• Add turkey to the mushroom mixture. Make a well in the center of the meat. Add sage, Worcestershire sauce, bread crumbs and beaten egg and season with salt and pepper. Mix turkey meat loaf and make a small 1-inch patty. Place meat in the hot pan and cook 1 minute on each side. Taste the mini patty to help you adjust seasonings. Divide meat loaf mixture into 4 equal parts by scoring the meat before you form patties. Form 4 equal oval patties 1 inch thick. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan, and arrange patties in the skillet. Cook 6 minutes on each side and transfer to a serving plate or individual dinner plates. Return pan to heat and add butter. When butter melts, whisk in flour and cook 1 to 2 minutes. Whisk in stock and season gravy with poultry seasoning, salt and pepper, to taste. Simmer gravy until it reaches desired thickness, and pour over patties, reserving a little to pass at the table.

BACON MUSHROOM SWISS MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place bacon in a skillet and cook over medium heat until the pieces are browned. Remove with a slotted spoon to paper towels. Discard all but 1 tablespoon of bacon grease. Stir in onions and mushrooms, and cook until soft. Remove from heat.
• In a large bowl, stir together beef, egg, and milk. Stir in the onion and mushrooms. Mix in about 4 ounces of Swiss cheese, and all but 1 tablespoon of bacon. Stir in cornflake crumbs, and mix until well blended. Shape into a loaf, and place in a meatloaf pan.
• Bake in a preheated oven for 1 hour. Drain fat, and sprinkle with remaining cheese and bacon. Return to oven, and bake until cheese is melted, about 5 minutes.

MUSHROOM MEATLOAF

Steps:

• Preheat oven to 350*F.
• chop mushroom and onion to approximately 1/4 inch pieces.
• If you are using RAW onion heat the onion in the olive oil over medium heat until the onion is soft/tender. let cool.
• In large mixing bowl add milk, egg, parsley, Worcestershire sauce, salt, and pepper together then beat well.
• Next add the bread and blend into the mix.
• Then add the beef, cooled onions, mushrooms, and garlic and blend that in as well (I just use the same fork I blended the egg with to blend everything together).
• Spread the mixture evenly into a bread loaf pan (9x5x3-inch).
• Bake at 350°F for an hour to an hour and fifteen minutes or until the center is no longer pink/red.
• Let stand for 10 minutes before slicing and serving.

MUSHROOM AND PROVOLONE MEATLOAF

Steps:

• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
• Combine the meatloaf mix, mushrooms, breadcrumbs, provolone, parsley, eggs, onion, garlic, 1/4 cup of the ketchup, 1 tablespoon of the Worcestershire, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large bowl. Using your hands, mix together until well combined.
• Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf, about 9 inches by 5 inches. Bake for 30 minutes.
• Stir together the brown sugar, remaining 1/4 cup ketchup and remaining 1 teaspoon Worcestershire in a small bowl for the glaze. Remove the meatloaf from the oven and brush the top and sides all over with the glaze. Return to the oven and bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving.

MEATLOAF WITH CREAM OF MUSHROOM

Steps:

• Preheat oven to 350°F.
• Mix together all ingredients thoroughly except for soup.
• Press into a loaf pan.
• Bake uncovered for 30 minutes; drain grease.
• Put the can of cream of mushroom on top.
• Bake for another 30-45 minutes.
• Enjoy.
• Goes good with mashed potatoes and green beans.

CHEESE AND MUSHROOM-STUFFED MEATLOAF

Steps:

• Heat oil in skillet over medium heat.
• Add onion and sauté until translucent, about 4 minutes.
• Add garlic and mushrooms.
• Cook until mushrooms are golden-brown and liquid evaporates, about 8-9 minutes.
• Cool.
• Preheat oven to 350 degrees F (175C).
• Mix beef and everything else but cheese.
• Turn out onto large square of plastic wrap.
• Pat into 9 x 12 inch rectangle.
• Spread mushroom filling over rectangle, leaving a ½ inch border on all sides.
• Cover mushrooms with cheese.
• Starting at one short end, roll up jelly roll fashion. Take time and lovingly pat it into a compact shape to fit into your loaf pan - this will ensure that it doesn't crack as it bakes.
• Arrange seam side down in 9 x 5 inch loaf pan.
• (Can be prepared up to 6 hours ahead. Cover and refrigerate) Bake until loaf shrinks from sides of pan and browns, about 1 hour.
• Pour off any drippings.
• Gently turn out loaf and let stand 10 minutes before slicing.

MEATLOAF WITH MUSHROOM GRAVY(COOK'S COUNTRY)

Steps:

• Adjust oven rack to middle position and heat oven to 375 degrees. Microwave water and porcini in covered bowl until steaming, about 1 minute. Let sit until softened, about 5 minutes. Drain porcini through fine-mesh strainer lined with coffee filter, reserve liquid, and mince and reserve porcini.
• 2. Process saltines in food processor until finely ground, about 30 seconds; transfer to large bowl and reserve. Pulse 5 ounces of white mushrooms in processor until finely ground, 8 to 10 pulses.
• 3. Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add onion and cook until browned, 6 to 8 minutes. Stir in processed mushrooms and 1/4 teaspoon salt and cook until liquid evaporates and mushrooms begin to brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Transfer to bowl with saltines and let cool to room temperature, about 15 minutes. Wipe out skillet with paper towels.
• 4. Add pork, 1/4 cup reserved porcini liquid, eggs, 1 tablespoon Worcestershire, 1 teaspoon salt, and ¾ teaspoon pepper to cooled mushroom-saltine mixture and knead gently until nearly combined. Add beef and knead until well combined. Transfer meat mixture to now-empty skillet and shape into 10 by 6-inch loaf. Bake until meatloaf registers 160 degrees, 45 to 55 minutes. Transfer meatloaf to carving board and tent loosely with aluminum foil.
• 5. Slice remaining 5 ounces white mushrooms. Discard any solids in skillet and pour off all but 2 tablespoons fat. Heat fat over medium-high heat until shimmering. Add sliced mushrooms and reserved porcini and cook, stirring occasionally, until deep golden brown, 6 to 8 minutes. Stir in thyme and 1/4 teaspoon salt and cook until fragrant, about 30 seconds. Add flour and cook, stirring frequently, until golden, about 2 minutes. Slowly whisk in broth, 1/2 cup reserved porcini liquid, and remaining 3/4 teaspoon Worcestershire, scraping up any browned bits, and bring to boil. Reduce heat to medium and simmer, whisking occasionally, until thickened, 10 to 15 minutes. Season with salt and pepper to taste. Slice meatloaf and serve with gravy.
• **Swanson Certified Organic Free Range Chicken Broth is our ATK taste-test winner.

MEAN CHEF'S MEATLOAF WITH MUSHROOM GRAVY

Steps:

• Preheat the oven to 350 degrees.
• Pour the oil into a sauté pan and set over medium-high heat.
• Add the onion and garlic and saute until translucent, about 5 minutes.
• Remove from heat and allow to cool.
• In a mixing bowl, stir together the eggs, thyme, Dijon mustard, Worcestershire sauce, Tabasco sauce, and milk.
• Place the ground meat into another bowl and pour the egg mixture over the meat.
• Add the saltines, parsley, onion, and garlic to the bowl.
• Season with salt and pepper.
• Roll up your sleeves, and knead the meat together with the other ingredients until well blended (if you like, cook a small portion of the mixture in a pan, taste, and adjust seasoning).
• Transfer to a cookie sheet and form into a loaf.
• If using the bacon, wrap the slices lengthwise over the top and tuck them under the loaf, to completely cover the meat.
• Bake for 1 hour or until an instant-read thermometer inserted into the center of the loaf reads 160 degrees.
• If the bacon on the top is not as crisp as you would like, put the meatloaf under the broiler for a few minutes.
• Remove from the oven and set aside to rest for 5 minutes.
• Slice and serve with mushroom gravy (recipe#66984) and mashed potatoes recipe#104098.
• Mushroom Gravy (recipe#66984): Melt the butter in a medium-size saucepan over medium heat.
• Add the mushrooms and sauté until brown, about 7 minutes.
• Stir in the flour; it will become very pasty.
• Cook this roux for 2 minutes, stirring constantly.
• It will stick to the bottom of the pan a little bit; that's okay.
• Stir in the stock, wine, soy sauce, and pepper, and bring to a boil.
• Cook the sauce at a lively simmer for 5 minutes, stirring almost constantly and scraping any crusty bits that adhere to the bottom of the pan.
• Serve in a sauceboat.

CLASSIC MOCK MEATLOAF WITH MUSHROOM GRAVY

Steps:

• Toast the bread slices either in the toaster or on a baking sheet placed under the broiler. Let cool.
• Preheat the oven to 375 degrees. Generously butter a 9 x 5-inch loaf pan, then line the bottom with wax paper and butter the paper.
• Tear up the toasted bread slices and make crumbs out of them in a food processor. Place in a large bowl.
• Process the walnuts until finely ground and mix into the breadcrumbs. Combine the eggs and onions in the processor and process until fine but not liquefied. Stir into the breadcrumbs. Place the green pepper, celery, parsley, tomatoes, and oil in the processor and grind until fine but still with some texture. Stir into the loaf mixture along with the poultry seasoning, salt, and pepper. Mix this all very well until evenly moistened. (The mixture may be prepared to this point and refrigerated up to 8 hours in advance.) Scrape it into the prepared loaf pan and smooth over the top. Cover the loaf with foil.
• Bake 1 hour and 20 minutes, or until a knife inserted in the center of the loaf comes out dry. Let sit 5 minutes, then run a knife all along the sides of the loaf to help loosen it. Unmold the loaf onto a platter and remove the wax paper. Let the loaf cool 20 minutes or so before slicing it. It's best to serve the loaf warm and the gravy hot.
• Melt the butter in a medium-size saucepan over medium heat. Add the mushrooms and saute until brown, about 7 minutes. Stir in the flour; it will become very pasty. Cook this roux for 2 minutes, stirring constantly. It will stick to the bottom of the pan a little bit; that's okay.
• Stir in the stock, wine, soy sauce, and pepper, and bring to a boil. Cook the sauce at a lively simmer for 5 minutes, stirring almost constantly and scraping any crusty bits that adhere to the bottom of the pan. Serve in a sauceboat.

TURKEY MUSHROOM MEATLOAF

Steps:

• Set oven to 400 degrees.
• Set oven rack to second-lowest position).
• Grease a 9 x 5-inch loaf pan or 13 x 9-inch baking pan.
• In a skillet cook the onion, garlic and green bell pepper in oil over medium heat for about 4 minutes.
• Add in the diced carrot and cook another 3 minutes.
• Add in the chopped mushrooms and cook stirring occasionally until the mushrooms release their liquid (about 15 minutes).
• Stir in the Worcestershire sauce, parsley and about 1/4 cup chili sauce; mix to combine, then transfer to a large bowl.
• In a small bowl mix together the fresh bread crumbs with the milk; let stand for 5 minutes, the stir in slightly beaten egg/s, mix then add to the veggies.
• Add in the turkey and Parmesan cheese, salt and pepper; mix with clean hands to combine well (the mixture will be very moist!).
• Form in an oval shape (about 9 x 5-inches) then place in a greased baking dish or a meatloaf pan if you have one.
• Brush the meatloaf with 1/4 cup with chili sauce.
• Bake for about 50-60 minutes, or until a meat thermometer registers 170F (basting again with about 3/4 cup chili sauce or ketchup or more if desired the last 20 minutes of cooking).
• Let meatloaf stand for about 10 minutes before slicing.

SWISS, BACON, MUSHROOM MEATLOAF

Steps:

• Cut the cheese in to 2 inch long and 1/4 inch wide strips.
• Set aside.
• Saute the mushrooms with 1 tbsp of the finely diced onion.
• Lightly Salt.
• When golden add 1/4 wine and 1 tsp finely chopped thyme. Let most of the wine cook away.
• Set aside.
• Saute the rest of the onion, celery & red pepper together until soft but not browned.
• In a large bowl mix all the herbs, seasoning salt, garlic powder, onion powder, pepper, Worcestershire sauce, ketchup, mustard, egg, milk with the bread crumbs.
• Add the sauteed vegetables and mix well.
• Using your hands mix in meat.
• Spray a foil lined baking pan with cooking spray.
• Put 2 strips strips of raw bacon down the center ( they will hang off the end of the pan).
• Put two strip of bacon across twice at about 2 inches from the center of the other bacon on either side ( they will hang off the side of the pan).
• Put about half the meat in the centre of the bacon strips and pat into an oval loaf shape.
• Arrange cheese on top of meat.
• Reserve 1/2 cup of mushrooms for sauce.
• Put the rest on top of cheese.
• Pat the rest of the meat over the top of mushrooms taking care to seal seams so that cheese does not leak out.
• Bring ends of bacon up and over the loaf.
• Bake at 350F for 1 hours till bacon is crisped and meat is done.
• Sauce:.
• Stir flour into reserved mushrooms in a small sauce pan. add wine & stock and cook & stir until thickened & smooth.

CHEESEBURGER MEATLOAF WITH MUSHROOM SAUCE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Mix ground beef, onion, bell pepper, 1 cup Cheddar cheese, Worcestershire sauce, sour cream, and crackers together in a bowl. Place mixture on a baking dish and shape into a loaf.
• Bake in the preheated oven until no longer pink in the center, 35 to 40 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
• Heat the cream of mushroom soup, milk, and 1 1/2 cup Cheddar cheese in a saucepan over medium heat until the cheese has melted, about 10 minutes. Pour sauce over the meatloaf before serving.

BACON, SWISS AND MUSHROOM MEATLOAF

Steps:

• Preheat oven to 350 degrees.
• In a large skillet, cook bacon until crisp but not burned.
• Remove with a slotted spoon to paper towels to drain and cool. Remove all but a tablespoon of the bacon fat from the
• skillet and saute the mushrooms and onions until tender.
• Allow to cool slightly.
• In a large bowl, mix the beef, egg, and milk. Add the
• mushroom/onion mixture, all but a few spoonfuls of the
• swiss cheese and all but one tablespoons of the bacon
• bits. Add the corn flake crumbs and mix well until blended.
• Shape into a loaf and place in a large loaf pan.
• Bake at 350 for about an hour, or until cooked through.
• Drain fat from the pan and sprinkle the reserved cheese
• and bacon on top. Bake an additional 5 minutes, or until
• cheese is bubbly.
• Allow to rest for 10 minutes before slicing. Yield: 4 to 6
• servings.

MEATLOAF WITH GOLDEN MUSHROOM SOUP

Steps:

• Put 1lb of ground beef in big bowl, add only half of the golden mushroom soup and everything else.
• Use hands to mix all toghther.
• After all the ingredients are mixed in then shape into a loaf and put in a glass dish, bread kind.
• Bake in a 350* oven for an hour or until it is done.
• While the meatloaf is cooking take the other half of soup and add some water, 1/4 cup or so and warm up on stove.
• Use this to put on each cut piece of meatloaf for a gravy.

MEATLOAF MUSHROOM GRAVY (COOKS COUNTRY) RECIPE - (4.4/5)

Steps:

• Steep porcinis in microwave for 1 minute; process 16 saltine crackers in food processor for about 30 secs. tip fine crumbs form; then pulse 5 ozs. button mushrooms for about 8-10 pulses; Saute onion in oil until brown and softened (about 8 minutes); add pulsed mushrooms and sauté; add minced garlic; and add to processed saltines. Cool mixture for 15 mins. Drain off liquid from porcinis with strainer and coffee filter. Save liquid and add 1/4 cup of liquid to cracker crumbs and softened sauté mixture. Add worcestershire, salt, pepper, eggs; and stir. Add pork, and beef and mix with hands to combine. Shape into oval loaf into skillet about 10 inches long by 6 inches wide. Bake at 375 degrees for about 45 minutes. (160 degrees internal temp.) Take out meatloaf and tent with tin foil to rest. Clean up schmutz in pan and use remaining grease to sauté balance of sliced button mushrooms; add balance of porcinis, minced. Cook for about 6 minutes, then add salt and minced fresh thyme. Add flour. Cook for 1 or 2 minutes. Add chicken broth and porcini liquid and worcestershire. Cook for 10 or 15 minutes tip it forms a gravy. Slice meatloaf and served with gravy on top.

MUSHROOM AND SWISS BURGER MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan. Tear the pumpernickel into pieces, and place into the work bowl of a food processor. Pulse several times to chop the bread into crumbs.
• Lightly mix the pumpernickel crumbs, ground chuck, ground pork, egg, onion, diced tomatoes, 1/4 cup of the reserved juice from the tomatoes, green pepper, onion powder, garlic salt, black pepper, Worcestershire sauce, and soy sauce together in a bowl until the mixture is very well combined. Do not over mix, or the meat loaf will be tough.
• Place half the meat mixture into the bottom of the prepared loaf pan, and gently press to smooth the top. Place 3 slices of Swiss cheese over the meat mixture, and spread the sliced mushrooms evenly over the cheese. Top the mushrooms with the remaining 3 slices of Swiss cheese, and spread the rest of the meat mixture in an even layer over the cheese. Press the top gently to smooth.
• Bake the meatloaf in the preheated oven for 45 minutes, then remove from oven and spread with the chili sauce in an even layer. Return the meatloaf to the oven and bake until the juices run clear and the chili sauce has thickened into a glaze, about 15 more minutes. Let the meatloaf stand for 10 minutes before slicing.

QUICK MUSHROOM SAUCE FOR MEATLOAF

Steps:

• In medium skillet, heat mushrooms in oil.
• Stir in flour.
• Cook over low heat stirring until mixture is bubbly.
• Remove from heat.
• Add enough water to reserved mushroom liquid to measure 1 cup.
• Stir into mushroom mixture with bouillon cube.
• Heat to boiling; stirring constantly.
• Boil and stir 1 minute.
• Stir in kitchen bouquet.

MUSHROOM WALNUT LOAF(VEGETARIAN MEATLOAF) COPYCAT FROM THE SPOT

Steps:

• Preheat oven to 350 degrees.
• In a large bowl combine all the ingredients and mix well.
• Pour into a 9 x 13 baking pan. Bake for 45 minutes.
• Serve with mushroom walnut gravy.

CHICKEN MUSHROOM MEATLOAF

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan.
• Mix together the bran cereal and buttermilk in a bowl, and set aside to soften. Meanwhile, heat olive oil in a skillet over medium heat; cook and stir onion and garlic until the onion is translucent, about 5 minutes. Stir in the mushrooms, and cook, stirring often, until the liquid from the mushrooms has evaporated. Stir in rosemary, thyme, and ketchup; season with salt and black pepper.
• In a large bowl, mix together the chicken breast and thigh meat, eggs, and bread crumbs until thoroughly combined, then lightly mix in the parsley, buttermilk-cereal mixture, and mushroom mixture. Pat the mixture into the prepared loaf pan.
• Bake in the preheated oven until browned, the loaf is no longer pink in the center, and an instant-read thermometer inserted into the center reads at least 160 degrees F (70 degrees C). Allow to rest for about 10 minutes before serving.