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.
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.
Then saute onions and mushrooms in a bit of olive oil until the onions are soft and the mushroom have released their water.
Add them to the meat mixture. Mix well with your hands. Add an egg.
Pack meat mixture into a loaf pan.
Then, ‘frost’ the meatloaf with undiluted low-sodium, low-fat mushroom soup.
Bake one hour. Let the meatloaf rest for about five minutes before serving. Cover with foil to keep the heat in.
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.
Ready to eat?
The potatoes are extra yummy with a bit of mushroom gravy.
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.
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 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.
(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!