Reviewed: Dec. 21, 2007

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!

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ekatiemo

Cooking Level: Intermediate

Living In: Quebec, Quebec, Canada

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Reviewed: Aug. 23, 2007

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!!

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Sandra C

Cooking Level: Intermediate

Living In: Shawano, Wisconsin, USA

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Reviewed: Apr. 28, 2007

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.

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Cathietay

Cooking Level: Expert

Home Town: Winton, Southland, New Zealand

Living In: Christchurch, Canterbury, New Zealand

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Reviewed: Apr. 25, 2007

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.

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Rey

Cooking Level: Beginning

Home Town: Tampa, Florida, USA

Living In: Arnold, Missouri, USA

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Reviewed: Mar. 6, 2007

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.

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Samantha Plante

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Reviewed: Dec. 8, 2006

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.

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Nov. 15, 2006

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.

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Reviewer:

JCL

Cooking Level: Intermediate

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Reviewed: Aug. 2, 2006

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

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ILUV2COOK25

Cooking Level: Expert

Living In: Las Cruces, New Mexico, USA

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Reviewed: Aug. 2, 2006

simply Amazing!

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ahoffort

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Reviewed: Jul. 10, 2006

I have to admit this was the best meatloaf recipe I have made to date, but still seemed lacking in some regard. I minced all of the mushrooms instead of leaving some sliced. My husband liked it because it was moist. It had good flavor on its own but I will experiment with other seasonings next time.

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SPICYCAT

Cooking Level: Expert

Home Town: Central Point, Oregon, USA

Living In: Sandy, Oregon, USA

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Reviewed: Jun. 30, 2006

It was pretty good. My hubby loved it.

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NadyaNaz

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Reviewed: May 20, 2006

This was okay. Nothing too special, a little bland for my familys tastes. Husband not a fan of the whole mushrooms. Would be good for kids. Easy & quick to make.

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missliss

Cooking Level: Intermediate

Home Town: London, Ontario, Canada

Living In: Calgary, Alberta, Canada

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Reviewed: May 11, 2006

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.

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Shinzakura

Cooking Level: Expert

Home Town: Huntington Beach, California, USA

Living In: Ashburn, Virginia, USA

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Reviewed: Apr. 27, 2006

Still the best meatloaf I have ever made hands down. I usually add extras like peppers to get a little more vegies in it.

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Emily

Cooking Level: Expert

Home Town: Terre Haute, Indiana, USA

Living In: Joplin, Missouri, USA

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Reviewed: Apr. 15, 2006

This was really very good. I have not liked the last few meatloaf recipes I had tried, and this one appeared pretty plain. So I am very glad that I tried it. Very most, great flavor.

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RACHAEL

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Palm Springs, California, USA

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Reviewed: Apr. 1, 2006

This was good. I used spaghetti sauce instead of ketchup. We do like our other meatloaf recipe a little bit better, but this was good and we needed a change.

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TchrJrHi

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

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Reviewed: Mar. 11, 2006

Beware--this recipe takes only about 50 minutes to one hour to cook! If you cook it for as long as it states, you'll have meat-flavored cardboard. That being said, I love the mushrooms in it--makes it juicier and fun too.

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Tumerica

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Reviewed: Jan. 30, 2006

I like meatloaf on occasion and I like mushrooms with just about anything... but I didn't care for the two of them together as much as I thought I would.

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ROOKIE COOKIE

Cooking Level: Intermediate

Home Town: Big Stone Gap, Virginia, USA

Living In: Seattle, Washington, USA

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Reviewed: Dec. 28, 2005

i used a mushroom gravy mix instead of minced mushrooms and it turned out great!

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JARRA

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Reviewed: Dec. 20, 2005

this recipe is fabulous! not only did it smell great the whole time it was cooking, but it was the best meatloaf I have ever tasted. the whole mushrooms in it were delish.

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