Here’s an easy recipe for mushroom lovers. Serve this mushroom meatloaf with marsala wine sauce or brown gravy and pair it with a side of mashed potatoes and sauteed greens.
This mushroom meatloaf is a mix of ground beef and a generous amount of Portobello mushrooms. Smother it in some brown gravy or marsala sauce and serve with mashed potatoes and some greens for a comforting and elegant homecooked meal.
It’s a slightly less conventional take than the classic meatloaf, just like this Italian-style meatloaf with its promising layer of melted cheese on top and its Parmesan cheese and Italian breadcrumb filling topped with marinara sauce.
For this mushroom meatloaf, you’ll need gravy as part of the magic. Any kind of gravy will work although I’d recommend either mushroom, onion, brown gravy, or a Marsala sauce. Let’s start cooking!
MUSHROOM MEATLOAF RECIPE TIPS
Here are all the ingredients to make this wonderful meatloaf: ground beef, breadcrumbs, mushrooms, onions, garlic, eggs and some seasonings of Worcestershire sauce, Italian seasoning and salt and pepper.
Find the largest mixing bowl you have and use your hands. Your hands are your best tools here, so dive right into it. Form it into a nice loaf shape you can bake on a baking sheet later. It isn’t as time-consuming as shaping meatballs. I’m used to making a big batch of 50-ish homemade Parmesan meatballs and this did not take up as much time.
As for the mushrooms, you can use shiitake or portobello. Shiitake was kinda expensive so I went with portobello mushrooms. Do yourself a favor and buy them pre-sliced if you can. The bulk of the work is blitzing it in a food processor so it’s finely chopped. It didn’t pulse well in the blender for me so I had to use my teeny tiny food processor and do it in batches of one million. So pre-sliced mushrooms will cut down some of your time at the very least.
Then we bake it. At this point, you can sit there twiddling your thumbs, or clean up, or go chase the cat around the house. It’ll take about 45 minutes but that’s really not bad for one of those cook-once-eat-all-week-long meals. Unless you’re cooking for plenty of company. Let it rest a little so it doesn’t fall apart when you slice it. The longer you let it rest, the easier it is to slice through it without having meatloaf bits everywhere.
And there you have it. Now bring in those mashed potatoes and maybe some sauteed greens and you have one heck of a dinner. Enjoy!
MORE MUSHROOM RECIPES TO TRY
- Chicken, Spinach and Mushroom Pasta Bake
- Chicken Breast in Creamy Mushroom Sauce
- Chicken and Mushroom Rigatoni
- Smoky Roasted Mushrooms
- Mushroom Alfredo
- Slow Cooker Mushroom Risotto
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Mushroom Meatloaf
- Total Time: 1 hour
- Yield: 12 1x
Description
Serve this mushroom meatloaf with marsala wine sauce or brown gravy and pair it with a side of mashed potatoes and sauteed greens.
Ingredients
- 2 lb. lean ground beef
- 2 cups breadcrumbs
- 1 lb. portobello mushrooms
- 1/2 yellow onion, diced
- 2 tablespoons garlic, minced
- 2 large eggs, beaten
- 4 teaspoons Worcestershire sauce
- 1 tablespoon Italian seasoning
- Salt and pepper to taste
Instructions
- Pulse the onions, garlic and mushrooms in a food processor until finely chopped.
- Combine ground beef, breadcrumbs, mushroom mixture, eggs and seasonings and mix thoroughly.
- Shape it into a loaf with your hands and place it on a greased baking sheet.
- Bake at 350°F for 45 minutes or until a meat thermometer reads 160°F in the center of the meatloaf.
- Let it stand for 10 minutes before slicing.
- Dish and serve hot with gravy of your choice.
- Enjoy!
- Prep Time: 15 mins
- Cook Time: 45 mins
Comments & Reviews
Yummmmm. I tweaked it a bit but DANG !!! Yummmm
I’ve been making this meatloaf for years. I use the food processor like you and mix the diced up vegetables ( I chop very small – just short of a purée) and more garlic cause we love it. It is very forgiving too if you don’t have bread crumbs/panko or want to make it
Gluten free you definitely can. I have baked it into meatloaf or baked meatballs that I simmer in tomato sauce.
The meatball version sounds just as delicious! Now I’m hungry. Also good to know the meatloaf holds up well without bread crumbs as the glue. Thanks for sharing and letting me know how dependable this recipe is, Wendy!
We loved this meatloaf – husband commented that it was the best meatloaf to come out of our home (we have lived here for nearly 30 years)! No food processor, so I small diced by hand the mushrooms, onions, & garlic. Also sautéed the veg and added half a grated large-ish zucchini to the mix. Glazed with a honey & ketchup mixture for the last 10 minutes of the bake.
Wow, that was a labor of love – dicing it all by hand. I’m so glad you were rewarded for your hard work and enjoyed it. Your husband and you both! That’s quite the compliment he gave you too, it certainly made my day today. Thank you!
Your recipe includes Worcester sauce. But the directions don’t include when or how to use it. I assumed it was to be mixed in with all the other ingredients. Was I right??
Correct! Worcestershire sauce is mixed in with Italian seasoning and salt and pepper. In the recipe, it’s just notated as ‘seasonings’. I hope you enjoyed the meatloaf!
Made this for my Lady, she is a Mushroom lover and WOW! Absolutely Perfect! Delicious and easy to make. Definitely tops on my meatloaf recipe for the future! Well done young lady!
Woohoo! I’m always excited when someone tries one of the lesser known recipes. Thrilled your lady loved it and so glad it turned out for you and your company <3
I modified just a little. Used pork and hamburger, fried the onion and mushroom in a little butter first and also left out the garlic because it causes migraines for me.
Thanks for listing your modifications here, Diane. It sometimes helps others along the way 🙂
Down right the tastiest Meatloaf I have ever had in my 60+ years of average meatloaf consumption! I did halve the recipe and was amazed how big the loaf was. Served with mashed spuds (made extra spuds), green peas, and beef gravy as suggested. The leftover everything from this meal will make an amazing Shepherd’s Pie. Thanks for sharing!
Wow, that’s a seriously huge compliment. I’m really happy to have helped you find a good recipe for your meatloaf cravings (and those are perfect sides)!
Biggest meat loaf I’ve ever made and we loved it! Next time I will halve the recipe though as we couldn’t quite finish it. I am taking meatballs to a family Christmas party & I think I’ll use this recipe. Can’t wait to share it! kel
It was a handful of meat, I agree! They’ll make great meatballs too, good idea! Thanks for trying this one out, Kelly 🙂
This. Looks. Amazing! I loveeee meatloaf. And I LOVVVVVEEEE mushrooms. Can’t wait to try this! Pinned!
Me too! I’m a huge mushroom lover. Love their texture, the earthiness, their flavor. Love Swiss Portobello mushroom burgers! Thanks, Elizabeth!
Oooh, that sounds delicious and I LOVE the beautiful, bold photography, really tells a story. Great colors and fantastic reflections.
Thanks, Nicole 🙂 I looooove taking dark, moody pics but I don’t do it as often as I’d like though. Meatloaf may not be that popular with the folks but at least I got some pretty pics out of it!
Mushrooms are seriously underrated. They are seriously delicious. I have to make this, seriously.
Maybe mushrooms shouldn’t be so serious all the time and they’d get noticed more.
Seriously 😉