Mushroom Meatloaf

Cooler temperatures for Autumn mean more comfort food and filling hot meals for the family. Autumn Jubilee continues with a recipe today. Meatloaf is a meal I like to have, as I can prepare it earlier in the day, clean up the kitchen, then relax while it bakes, just finishing up the side dishes at the end of the baking time.  I came up with this idea when I had everything to make a meatloaf except the usual tomato sauce.  DH decided he liked it this way better than the usual way, so I make it more often with the mushrooms now.  I know a few out there don’t care for mushrooms, and I’ll give you an alternative idea at the end of the post.

Mushroom Meatloaf at From My Carolina Home

Beginning with the meat, I use 93% lean ground beef so I can use a loaf pan and hold onto the gravy. I add the herbs and spices to the meat.

Mushroom Meatloaf at From My Carolina Home

Then saute onions and mushrooms in a bit of olive oil until the onions are soft and the mushroom have released their water.

Mushroom Meatloaf at From My Carolina Home

Add them to the meat mixture. Mix well with your hands. Add an egg.

Mushroom Meatloaf at From My Carolina Home

Pack meat mixture into a loaf pan.

Mushroom Meatloaf at From My Carolina Home

Then, ‘frost’ the meatloaf with undiluted low-sodium, low-fat mushroom soup.

Mushroom Meatloaf at From My Carolina Home

Bake one hour. Let the meatloaf rest for about five minutes before serving. Cover with foil to keep the heat in.

Mushroom Meatloaf at From My Carolina Home

Because there is so little fat in the meat, the soup will make a nice gravy with the water from the mushrooms and meat. I skim off what little fat there is, and spoon the gravy over the meatloaf and the side dish mashed potatoes.

Mushroom Meatloaf at From My Carolina Home

Ready to eat?

Mushroom Meatloaf at From My Carolina Home

The potatoes are extra yummy with a bit of mushroom gravy.

Mushroom Meatloaf at From My Carolina Home

Another idea, mix a little sour cream into the soup before baking for a Stroganoff flavor. And if you do not like mushrooms, leave them out, and use cheddar cheese soup instead for a cheeseburger flavor. Big chunks of onion and mushroom make a flavorful meal.

Mushroom Meatloaf at From My Carolina Home

Enjoy!

Mushroom Meatloaf at From My Carolina Home

Mushroom Meatloaf

1 pound 93% lean ground beef
1 teaspoon garlic salt
1 teaspoon lemon pepper
1 tablespoon dried parsley
1/2 cup chopped onion
1 cup chopped fresh mushrooms
1 tablespoon olive oil
1 egg
1 can low-sodium, low-fat, mushroom soup

Spray loaf pan with cooking spray and set aside. Mix meat with garlic salt, lemon pepper and parsley. In a small skillet, saute onion and mushrooms in olive oil until onions are soft and translucent and mushrooms have released their water. Add mushrooms and onions to meat mixture. Add egg and mix thoroughly with your hands. Pack into a loaf pan. “Frost” the meatloaf with soup. Bake at 350 degrees for one hour. Allow to rest for five minutes before serving. Enjoy with mashed potatoes or rice with some of the mushroom gravy.

Download the pdf – Mushroom Meatloaf

Today’s sponsored giveaway is Inspired LED!  They offer so much in the way of lighting, under counters, kitchen cabinets, inside bookshelves, indoor and outdoor.  Visit their website HERE to see all the options.  The Giveaway is a Sewing Machine Lighting Kit with Extension set for a second machine, and these lights can also be used in other ways. I used my set on the shelves over my stamping workbench, really adds a lot of light right where I really need it.  When you go to the Rafflecopter to enter, after you do the first two entries, more ways to enter will appear, so be sure you are entering every way you can.  Entries close October 10.

Rafflecopter Giveaway Inspired LED Sewing Machine Lighting Kit

(Note – this is not my machine, I do not own a Juki.  The picture is from Inspired LED.)

How do you like your meatloaf?

Autumn Jubilee is a whole month of giveaways and ideas for the Autumn Season.  I hope you’ll follow along!

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60 thoughts on “Mushroom Meatloaf

  1. This sounds delicious. I have used BBQ sauce instead of tomato paste/sauce in meatloaf but you can’t use “as much” because it tends to be thin. I like the zip it gives. I have done a stuffed “cheese-burger” meatloaf too, using cheddar chunks in the “center” of the loaf. I love mushrooms and will give this a try. The only way I could get the hubby to eat it is to puree the onions and mushrooms with the stick blender after sauteed; because he “won’t eat them”; but when I hide them he likes them. Texture thing I think. He likes meatloaf but hates tomatoes; so this will be a good alternative. 🙂 (I will blend up the cream of mushroom too, to eliminate any tell-tale signs of mushrooms!) 😉

  2. Aleatha Roseke

    I usually use bread crumbs in my meatloaf, but I am going to give yours a try. It really looks good! You are an amazing woman!!!

  3. While my children were little, and before my husband died, I used my husband’s mother’s recipe, which had bread, onions, egg, and ketchup in it… he loved it, but the little ones did not!
    After he died, I used my mother’s recipe which called for half ground beef and half ground pork, an egg, and a package of dry onion soup mixed into the meats… no ketchup and no sauce. My children liked this version (the youngest loved it!), but it was a once-in-a-while dish made just for them. (I’m allergic to onion)
    Now, with them all grown and gone, I never make meatloaf,… but I think I’d like your recipe! (without the onion, of course! I’ve learned no dish, no matter how delicious, is worth a bad reaction!!)
    Thank you for the recipe idea, Carole!

  4. nancyangerer

    I have a recipe from one of my college classes that uses catsup, vinegar, chili powder, onion, and worcestershire sauce in the sauce I put over the meatloaf before cooking. We love it and our International friends like it. Our International friends find American foods too sweet:)

  5. kim

    Thanks Carole for the recipe. We use custom-butchered ground beef, which is very lean. This recipe will keep in the moisture with the “frosting.” I will also make a low carb loaf, like you, with the egg and beef. I enjoy all of the comments with the different recipe ideas. Keep up the good work ladies!

  6. Linda B

    Looks very good! I think gravy helps everything! Been experimenting lately with Trader Joe’s Carolina Gold BBQ sauce…has a mustard flavor. Goes well with hamburger and chicken. It jazzed up a green bean casserole I made last night with hamburger and ricotta. Not quite gravy but close!

  7. shoshana

    i make a sweet and sour sauce to go with it and like to make a few extra to keep in the freezer for days when i just don’t have time to cool!

  8. Lynne Stucke

    While my hubby loves meatloaf, it doesn’t cross my mouth! (Friends of ours often make a bit extra for him when they make it, so he gets his fill.). I must admit, however, that your recipe ALMOST tempts me to try making it once again . . . .

  9. lv2bquilting2

    I would love the Mushroom soup, slather on top of the meatloaf idea, but DH would not, so I may give the Cheddar Cheese soup idea a try. I’ve been using a little Sweet Baby Ray’s BB sauce on top and that gives it a good flavor, but I’m always looking for something new to try.

  10. Gwynette in NW Arkansas

    We raise our beef and have lots of hamburger in the freezer, so meatloaf is my go to entre. Always use mushrooms and onion in my meatloaf, but will have to try the soup!

  11. Phyllis Smith

    Good morning Carole,

    You and I both have the same taste on so many things. This meatloaf is going to be the very next one I make, just made one last week so will have to eat that one up first but I cannot get enough mushrooms and love the lemon and pepper rotisserie chickens so with that in the meatloaf I know this is going to be a winner for me. I usually make my meat loafs into small single servings and get about 6 servings so it

    Takes me awhile to eat them but with some of the other suggestions you gave these sound like great winners. Would have loves to get some of your books, made a list and there were about 5 I would like but bills have to come first. Gathering up my county taxes now, maybe next time. The book on hats intrigued me, were they crocheted and knitted hats or material hats that I could sew out of fleece or denim?

    Went to the bank yesterday with a friend and as we were leaving we passed a man that had the grumpiest expression on himself and we both said smile to him and he still had the grumpiest look when he looked at us, boy am I glad I don’t have to live with him and that disposition, some people just don’t get it as to how to have a great like, feel sorry for them.

    Have a great day and don’t forget to smile at yourself today.

    Phyllis

  12. Ann D

    I don’t make meatloaf often, and now I wonder why not?, Anyway, my husband likes a recipe from an old Betty Crocker book and won’t consider any variations. Your mushroom loaf looks to be a winner.

  13. We are meatloaf lovers here. My husband’s grandmother taught us to make a sauce with ketchup, brown sugar and mustard to put on top. We stretch the meatloaf with whatever stale bread or old hot dog bun we have by grinding it in the blender and adding to the meatloaf with Italian seasoning and onion powder. When the kids were around, they did not like chewy things in the meatloaf. But they are gone now, so I will add mushrooms now for sure and try your gravy idea.

  14. Brenda Ackerman

    Good Morning Carole! After reading everyone’s comments, your meatloaf is a yummy recipe we are all going to try. I actually have made my meatloaf with Cream of Mushroom Soup, now I try and make my soup from scratch and it is even better. All of this talk of various Meatloaf recipes has my mouth watering for it; I think we will be having it for dinner tonight! Thank you for sharing your delicious recipe with us and I hope that you have a great day!

  15. Hi Carole,
    Growing up, I hate meatloaf. It turns out I didn’t like the huge hunks of onions that were in it. Now, I adore meatloaf and make it often. I always make it in individual muffin tins – more crunchy tops. I still love the idea of this light! ~smile~ Roseanne

  16. sharon schipper

    Mom always made it with the catsup frosting! and used crackers as an extender. We like to add onions, mushrooms and corn, and I’ve used oats, crackers or breadcrumbs as extender! Last month I made with half ground pork and half ground beef. Best leftover sandwiches! w/mayo and catsup. About the only sandwich I like with catsup on it. I like your method of using the leaner beef and a bit extra mush soup for its own gravy, will try it soon. Now I’m hungry: is it lunch time yet?

  17. My go to meatloaf is the All American Meatloaf from the Better Homes & Garden cookbook. It always comes out great and everyone loves it. We like stroganoff, so I think we need to give this one a try too!

  18. I love following your blog and the variety of interests you have. I like my meatloaf with tangy tomato sauce/BBQ. Thanks to you and your sponsors for such a fun blog & give-aways.

  19. Debbie Miller

    Right now my favorite meatloaf has lots of onions and ketchup baked on but I will have to give your recipe a try. May be a new favorite!

  20. Sarah Gray

    I usually make mine with some ground pork added, homemade tomato sauce and breadcrumbs. But yours sounds delicious and will try next time.

  21. dezertsuz

    When a recipe calls for mushroom soup, I add cream of celery and have similar results without the mushroom taste. =) I put a little ground pork or sausage in my meatloaf and add some oatmeal to absorb extra juices. I top it with ketchup and A-1 mixed together. I’m not opposed to trying your recipe with celery in place of mushrooms, though! It’s getting to be that season, and like most meatloafs. There is a restaurant in Charlotte that makes an Italian meatloaf we like a lot, too. Thanks for the Rafflecopter giveaway of the LED light. That was unexpected!

  22. Lynn D in NC

    I’ve only had meatloaf with a tomato type sauce over it. But, this way sounds delicious and I will definitely give it a try.

  23. JennyM

    Your meatloaf recipe looks delicious! My family likes a basic meatloaf with no sauce, boring that way but that’s how they like it.

  24. Oh my gosh, Meatloaf is one of my all time favorite meals and now I am craving it!! I will have to add it to the menu one of these days very soon! This looks fabulous – I make mine with onions and garlic, and a homemade brown gravy. Mashed potatoes with gravy, of course, and usually peas, sometimes with pearl onions. Yummmmmmm!!

  25. Mary Jo

    I have made a similar meatloaf for years. There are times that I just want gravy to top the mashed potatoes I want to fix. That’s how the mushroom meatloaf started at my house!

  26. I make my meatloaf with dry onion-garlic soup mix, black pepper and a box of stuffing mix all mixed up together with an egg. I will have to try your recipe though – it looks awesome! Thanks!

  27. Kathy

    I like meatloaf with gravy but to avoid too much grease, I have a pan with an insert to let grease fall below the meat.
    Mushroom gravy sounds great!

  28. Pingback: First Friday in October | QuiltMouse

  29. EllenB

    I like meatloaf and I like mushrooms, so this may be on the table this Sunday! Looks like a welcome change to the everyday meatloaf with ketchup topping. Thank you for sharing an easy recipe.

  30. Camille

    I usually make a meatloaf version with a tangy tomato sauce. I have fresh mushrooms in the fridge so perhaps I will try your recipe.

  31. My husband is going to love this. I usually make a tomato sauce gravy but the mushrooms here are calling my name! Thank you for sharing with us this week at Celebrate Your Story and we hope you will join us again next week.

  32. Dorothy

    I make my meatloaf with BBQ and Tony Packo Relish. My daughter will LOVE this recipe as it contains no bread/cracker crumbs. Thanks for sharing

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