"This meatloaf is extremely juicy, and the mushrooms give it an interesting flavor!" — RC2STEP
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lean ground beef
fresh mushrooms, all minced except for 6
fresh bread crumbs
1 1/2 teaspoons
ground black pepper
I'm not a big meatloaf fan but my whole family loved this as did I. I sauteed the mushrooms and onions with two large cloves of garlic and also made some garlic flavored breadcrumbs. I also make a glaze type topping from another meatloaf recipe which was 2/3 cup ketchup, 4 Tablespoons dijon mustard and 4 Tablespoons brown sugar and poured it on top before baking. It was reall great and complimented the flavor nicely. Will make again for sure.
this recipe was good and simple, but it tasted pretty normal. the mushrooms really did not add much flavor. still it was alright. i added garlic but i think it still needed more than i added.
OUT-OUT-RAGEOUS! We love meatloaf and I have three or four favorites - this now becomes #1! The only things I changed was because of what I was in the mood for - ketchup I am sure would have been fine but I substituted the ketchup with jarred beef gravy with mushrooms and poured what was left over the top of the meatloaf (inserted holes with my finger into the top of the meatloaf so the gravy could seep through). I also added just a dash of Worcestershire sauce and 1 l/2 tablespoons of Italian seasoning. I was only using a little more than a pound of beef so I cooked my loaf at 425 for 1 hour. (I always use that temp. for meatloaf) and at that temp you can put potatoes in the oven and they are baked through at the same time. Served creamed spinach with it. Dinner was done in no time and what comfort food!!! Thank you submitter - this meatloaf was soooo moist.
I liked this recipe as a starter but I made lots of changes: sauteed mushrooms and onions before folding them in, used pepper relish instead of ketchup (it gave another layer of flavor, and moisture). I also used Rachael Ray's recipe for Italian meatloaf glaze. The overall effect was outstanding. EDITED: I've been making this recipe with 3/4 ground turkey and 1/4 ground pork (as lean as I can get), and it is excellent.
This tasted pretty good. Instead of mixing the mushrooms up thru the whole meatloaf, I patted 1/2 meat into the bottom of the pan-then added a layer of mushrooms, swiss cheese slices, then rest of meatloaf mixture. In last five minutes-I added few more mushrooms on top and few more swiss cheese slices-just until cheese melts. Everybody loved this. Thanks for shaaring.
Yum! Espsecially if you use Italian seasoned breadcrumbs and add about 4 cloves of garlic.
Leftovers can be made into sandwiches.
I LOVE this meatloaf! I'm not a meatloaf fan normally, but this recipe has become one of our favorites. One tip: form the meatloaf in a loaf pan and then slam in into a 9x13 baking dish and remove the loaf pan. The meatloaf will still keep it's loaf shape, but all the fat will go around it and the loaf won't be mushy.
This is a really good basic meatloaf. I switched out the bread crumbs for oatmeal (only because that's how I grew up with it being made). I also added a few healthy dashes of worchestershire for some added flavor.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 457
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