This recipe was good... I made some interesting substitutions that you all could try. I used eggbeaters instead of whole eggs. I also have two ideas for the fresh mushrooms... Pennsylvania Dutch canned mushrooms or Cambell's Beefy Mushroom soup in the can, don't add water. Also scallions instead of onion... different flavor. tomato paste instead of katchup, and 2 Tbs. Steak Sauce, and dont forget fresh minced garlic and 1/2 cup Italian style breadcrums. I've tried all of this and it tastes great. Leave a little of the tomato paste to cover the top for the last 15-20 minutes of cook time. Thanks for listening.

Probably the best meatloaf I've ever had. I didn't make any substitutions to the recipe, but I didn't have exactly 2 pounds of ground beef (1 1/2). It was SO moist and tasty!

I thought this was great! I added more mushrooms than called for and also added some carrots and celery to sneak in some more vegetables. It came out moist and delicious. I will definately keep this as my regular meatloaf recipe.

This meatloaf is delicious! My husband and all of my friends love it. I know it's hard to get excited over meatloaf, but believe me, when my friends find out I'm making this for dinner, they invite themselves over!

Only 3 stars! My husband and I thought it was ok. We really liked having the mushrooms in it. Other then that it tasted like plain old meatloaf. Nothing special..

I have made this 3 or 4 times now, and each time it gets better and better. The only thing I added was a bit of garlic salt just for more taste. It always works really well if you throw everything into a mixer..... gotta Love only washing two things, the mixer and the dish you cook it in!!!

Great idea! I only used about 6 or 8 small sliced mushrooms and it was enough. The sauteed onions really give it a good taste. I reduced the meat to 1 lb and 1/2, which turned out to fit just right in my pan. I spread brown sugar and ketchup on top, because to me, that is what completes a good meatloaf. Overall good recipe! Thank you!

This was sooo good. I left my mushrooms chopped too big and the meatloaf fell apart but still tasted wonderful. I added cheese to it but will not do that again. The loaf does not need it. Will make again!!

My first try @ meatlaof, husband & I both loved it. I must admit I made some additions based on other reviews; I added garlic to the meatloaf mixture & some slice of cheese to the middle; finally I topped the meatloaf with MISSMEGHAN's glaze. Can't wait to try the leftovers.

I and my family absolutely loved this meatloaf. My daughter loves it because of the surprise she found after smashing into it, my husband loved it because he is a guy, I loved it because it was too easy. I added diced green pepper and instead of ketchup i used tomato juice, i still topped it wit ketchup.

Tastes great but completely falls apart. I believe she meant to say to cook the onion and mushroom (except the reserved 6) - would try again but with cooked veggies.

This is an outstanding recipe. I have been playing with it from time to time, substituting different mushrooms to see which one works wonderfully. I've found that Baby Bellas and Whitecap/Buttons work the best on this, while Maitake gives it a very smoky flavor but does not bind the meat as well. Your milage may vary on this.

I tried this recipe because I love mushrooms and had never thought to add them to a meatloaf. This was pretty good but thought it could use a little garlic. The cooking time is far too long, I only cooked it for about an hour.

I liked this recipe as a starter but I made lots of changes: sauteed mushrooms and onions before folding them in, used hot 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.

loved the recipe but needed more time to cook. Husband loved it and it was easy to make

simply Amazing!