Meatloaf with Mushroom Sauce

  • Yield 6 servings

Meatloaf is dotted with earthy mushrooms then topped with a delicious mushroom onion sauce.


2 pounds 90% lean ground beef
8 ounces coarsely chopped fresh white mushrooms
1 (1.4-ounce) package dry vegetable soup mix
1 cup seasoned dry breadcrumbs
1 egg, lightly beaten
1/2 cup skim milk, divided
1/4 cup skim milk
2 tablespoons cornstarch
2 tablespoons butter, unsalted
8 ounces (about 3 cups) fresh white mushrooms, sliced 1/4-inch thick
2 pounds chopped onion
1 (14-ounce) can beef broth


  1. Preheat oven to 350F.
  2. To prepare meatloaves: In a large bowl, combine beef, chopped mushrooms, vegetable soup mix, bread crumbs, 1/2 cup milk and egg until well combined. Form into two loaves, 7×5 inches each. Place loaves in a shallow baking pan with rack.  Bake 45 minutes.
  3. To prepare sauce: In a small bowl, combine 1/4 cup milk and cornstarch; set aside.  In a large skillet, melt butter over high heat.  Add sliced mushrooms and onion; cook and stir over moderate heat until mushrooms are golden, about 10 minutes.
  4. Stir in beef broth and 1/2 cup water; bring to a boil.  Stir cornstarch mixture into mushroom mixture in skillet. Cook over high heat, stirring constantly, until slightly thickened, about 1 minute.

Recipe courtesy of the Mushroom Council’s Mushroom Channel



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