Creamy Mushroom Meatloaf
A delightful twist on a classic meatloaf, topped with a creamy mushroom sauce that blends traditional flavors with modern culinary flair.
Ingredients
Main Ingredients
- 1 lb ground beef
- 1 cup finely chopped mushrooms
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup breadcrumbs
- 1 large egg
- 1/2 cup milk
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp Worcestershire sauce (optional)
- 1 cup cream of mushroom soup
- 1/2 cup grated Parmesan cheese
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a skillet, heat a little oil over medium heat. Sauté the chopped onions and minced garlic until softened, about 3-4 minutes. Add finely chopped mushrooms and cook until they release moisture and become tender, about another 4-5 minutes. Set aside to cool.
- In a large mixing bowl, combine the ground beef, sautéed vegetables, breadcrumbs, egg, milk, salt, black pepper, and Worcestershire sauce. Mix until well combined but avoid over-mixing.
- Transfer the meat mixture into a loaf pan or shape it into a loaf on a baking sheet lined with parchment paper.
Baking
- Bake the meatloaf for 30 minutes.
- While baking, mix the cream of mushroom soup with Parmesan cheese in a bowl.
- After 30 minutes, remove the meatloaf from the oven and pour the creamy mushroom sauce over the top. Return to the oven and bake for an additional 15 minutes or until cooked through.
Serving
- Let the meatloaf rest for 10 minutes before slicing. This allows the juices to redistribute.
Notes
For a leaner option, substitute ground turkey or chicken. Don't overmix to ensure a tender meatloaf. Check for doneness with a meat thermometer, aiming for 160°F (71°C).