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Hearty Mushroom Loaf

By: Mary Ann Mertz  
"I've been making this sweet and tangy meat loaf for my family for more than 25 years. It's even requested for company dinners. - Mary Ann Mertz, Westmont, Illinois"

Rating: This weblink has been rated 1 time with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 29 people have saved this

Prep Time:
15 Min
Cook Time:
1 Hr 15 Min
Ready In:
1 Hr 30 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 1 (4 ounce) can mushroom stems and pieces
  • 1/4 cup milk
  • 1 egg, beaten
  • 1 1/2 teaspoons Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon ground mustard
  • Dash pepper
  • 1 1/2 pounds lean ground beef
  • 1 1/2 cups soft bread crumbs
  • 2 tablespoons ketchup
  • 1 tablespoon corn syrup

Directions

  1. Drain mushrooms, reserving liquid; set mushrooms aside. Add enough milk to mushroom liquid to measure 1/2 cup. In a bowl, combine the mushroom liquid, egg, Worcestershire sauce, salt, mustard, pepper and mushrooms. Crumble beef over the mixture; sprinkle bread crumbs over beef and mix well. Shape into a loaf in a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 350 degrees F for 1 hour; drain. Combine ketchup and corn syrup; spoon over loaf. Bake 15 minutes longer or until meat is no longer pink and a meat thermometer reads 160 degrees F.

Footnotes

  • Roast some potatoes alongside the Hearty Mushroom Loaf. Cut the potatoes in half; dot with butter and sprinkle with paprika.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 31, 2007 by Sboff19 
Delicious! This meatloaf turned out very moist. My family enjoyed it very much. The only... MORE

 
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