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.

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!


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  • Calories
  • 374 kcal
  • 19%
  • Carbohydrates
  • 29 g
  • 9%
  • Cholesterol
  • 144 mg
  • 48%
  • 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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