Mushroom Meatloaf with Glaze

Mushroom Meatloaf with Glaze

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

5 h 45 m servings 374 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 374 kcal
  • 19%
  • Fat:
  • 17.2 g
  • 26%
  • Carbs:
  • 29g
  • 9%
  • Protein:
  • 25.6 g
  • 51%
  • Cholesterol:
  • 136 mg
  • 45%
  • Sodium:
  • 960 mg
  • 38%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

  • 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

Read all reviews 8
  1. 9 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 - ...

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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 - ...

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...

This recipe turned out great. Instead of using ketchup for the glaze, I used Hickory BBQ Sauce. I'll definitely make this meat loaf again.

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.

Super easy!! turned out great..will definitely make this again!!

I made this yummy meat loaf yesterday!' very yummy and I didn't use the slow cooker, instead I used the oven still yummy and used cayenne pepper and 2 chopped mushrooms and 2 cloves of garlic, ...

We've made this twice and my family loved it!

Nice to be able to use the crockpot, but overall just OK.

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