Mushroom Meatloaf with Glaze Recipe -
Mushroom Meatloaf with Glaze Recipe
  • READY IN ABOUT 6 hrs

Mushroom Meatloaf with Glaze

Recipe by  

"This is one of my favorite remakes on a traditional dish."

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Ingredients Edit and Save

Original recipe makes 1 meatloaf Change Servings
  • PREP

    20 mins
  • COOK

    5 hrs 15 mins

    5 hrs 45 mins


  1. Mix onion, mushroom, milk, bread crumbs, eggs, and salt together in a large bowl. Break ground beef into small pieces and add to onion mixture; stir. Shape the beef mixture into a round loaf and place into a 5-quart slow cooker.
  2. Cook on Low until no longer pink in the center, 5 to 6 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
  3. Whisk ketchup, brown sugar, mustard, and Worcestershire sauce together in a small bowl; spoon over the meatloaf.
  4. Continue cooking glazed meatloaf until the glaze is warmed, about 15 minutes.
  5. Remove meatloaf to a cutting board and let rest 10 minutes before slicing.
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  • Cook's Note:
  • If you prefer a gravy to a glaze: melt 2 tablespoons butter or margarine in a saucepan over medium heat. Add 2 cups sliced mushrooms and 2 tablespoons minced onion; cook and stir until vegetables are tender. Pour 2 cups beef broth into the saucepan; simmer, stirring occasionally, for 5 minutes. Mix 1/4 cup water and 2 tablespoons cornstarch in a small cup; stir into broth. Cook and stir until thickened, about 1 minute.
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews More Reviews

Sep 09, 2014

I sauteed my onions and mushrooms before adding it to the mix since I don't like raw onions steaming in a meatloaf. I also added 2 small cloves of minced garlic & some black pepper to the mix - this is just my personal taste. After adding all of the ingredients-the mix was so wet it wouldn't even form into a loaf. I gradually added additional bread crumbs until it was just able to form into a loaf. I needed to add over 1/2 cup of extra bread crumbs. Since the recipe stated it should take about 5-6 hours I didn't check it until about 4 hrs and 20 minutes at which point I figured I would add the glaze. The meatloaf already registered 200 degrees! My fault that I didn't check it sooner I suppose, so, I strongly recommend you check well before the 5 hr. mark. I decided not to leave it in any additional time for fear that it was already a hockey puck, so, I put the loaf on a cookie sheet, topped with glaze and broiled about 5 minutes just to heat and get lightly sticky. I was surprised that even after cooking to such a high temperature the meatloaf was moist and had a perfect texture (thanks to the addition of more bread crumbs). I do think it could use some additional seasoning-maybe a little ketchup or steak sauce. Due to the changes in cooking time & the need for additional bread crumbs I would rate as a 3, but, a few changes would make it 5. Excited to learn though that I can make this successfully in a slow cooker!

Apr 01, 2015

An easy twist on regular meatloaf. I baked in a loaf pan the traditional way, at 350F for an hour and fifteen minutes. Spread the glaze on during the last 15 minutes.


4 Ratings

Nov 22, 2014

Just like Mom's and slow cooker convenient! I've substituted oatmeal or chopped up old bread with onion powder, garlic powder and sage for the seasoned bread crumbs and it's great! Definitely a new Sunday noon meal for our family!


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  • Calories
  • 374 kcal
  • 19%
  • Carbohydrates
  • 29 g
  • 9%
  • Cholesterol
  • 136 mg
  • 45%
  • Fat
  • 17.2 g
  • 26%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 25.6 g
  • 51%
  • Sodium
  • 960 mg
  • 38%

* Percent Daily Values are based on a 2,000 calorie diet.

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