Meatloaf with Mushroom Sauce

  • Yield: 6 servings


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

Nutritional Info *per serving

  • Calories 409
  • Fat 21g
  • Cholesterol 144mg
  • Sodium 409g
  • Carbohydrate 21g
  • Fiber 9g
  • Protein 1g