Classic Meatloaf with Mushrooms
This is a variation of my classic meatloaf recipe and I think this is going to be my new go-to recipe from now on! The mushrooms add an incredible depth of flavor and moisture. I would also like to point out that this is a great way to stretch a meal; meat prices have gone crazy lately.
Originally posted on March 17, 2016!
This is a variation of my classic meatloaf recipe with the addition of mushrooms which add an incredible depth of flavour and moisture 🙂
Other recipes you might like:
Good Old Fashioned Meatloaf
Classic Meatloaf with a Red Wine-Tomato Glaze
Classic Meatloaf with Mushrooms
- Total Time: 1 hour
- Yield: 4-6 1x
Description
This is a variation of my classic meatloaf recipe with the addition of mushrooms which add an incredible depth of flavour and moisture 🙂
Ingredients
1 tbsp butter (I used salted)
5–6 Sprigs fresh thyme
227 g cremini mushrooms, sliced
3 Pieces of whole wheat baguette (1 inch thick)
1 Medium onion, grated
400 g extra lean ground beef
1 (Large) egg
3 Cloves garlic, crushed
1 tsp Dijon mustard
1 tsp salt, plus more
½ tsp pepper, plus more
Instructions
Place the butter in a frying pan over medium-high heat; add in the thyme sprigs.
When the pan is hot and the butter has melted, add in the mushrooms.
Sauté until browned and until the mushrooms have given off their water; season with salt and pepper.
Set aside to cool and discard the thyme sprigs.
Preheat your oven to 375.
In a large mixing bowl pour some Luke warm water over the bread slices and let the bread soak in the water; leave enough water to cover the bread.
After the bread has completely softened and absorbed the water, drain the water out of the bowl and gently squeeze the excess water out of the bread.
When you’re left with soaked bread only, add the onion, ground beef, egg, garlic, Dijon mustard, the 1 tsp of salt and the ½ tsp of pepper to the bowl; mix well using your hand, stop mixing when everything has come together smoothly.
When the meat mixture has come together, mix in the mushrooms.
Transfer to a standard-sized, nonstick loaf pan.
Bake for 45 minutes, until the meat is cooked through.
Once out of the oven, drain off the excess fat and liquid.
Turn the heat on the oven to 425 and then return the pan to the oven for another 5 minutes, just to create a yummy crunchy crust.
Serve immediately or at room temperature.
Notes
- You can use white button mushrooms in place of cremini’s.
- You can even use everyday sliced bread in a pinch.
- You can use ground chicken or turkey in place of beef but adjust the seasoning to ½ tsp salt and a ¼ tsp pepper.
- Prep Time: 10 Minutes
- Cook Time: 50 Minutes
- Category: Main
- Method: Oven
- Cuisine: American
Keywords: Classic Meatloaf with Mushrooms, Classic beef Meatloaf with Mushrooms, Classic beef Meatloaf, Mushrooms, Meatloaf with Mushrooms, beef Meatloaf with Mushrooms, healthy, healthy Classic Meatloaf with Mushrooms, healthy beef Meatloaf with Mushrooms, LisaGCooks.com
| Servings | Prep Time |
| 6 | 10 minutes |
| Cook Time |
| 50 minutes |
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This is a variation of my classic meatloaf recipe and I think this is going to be my new go-to recipe from now on! The mushrooms add an incredible depth of flavor and moisture. I would also like to point out that this is a great way to stretch a meal; meat prices have gone crazy lately.
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- 1 tbsp butter (I used salted)
- 6 Sprigs fresh thyme
- 227 g cremini mushrooms, , sliced
- 3 Pieces of whole wheat baguette (1 inch thick)
- 1 Medium onion, , grated
- 400 g extra lean ground beef
- 1 Large egg
- 3 cloves garlic , crushed
- 1 tsp dijon mustard
- 1 tsp salt , plus more
- 1/2 tsp pepper , plus more
- Place the butter in a frying pan over medium-high heat; add in the thyme sprigs.
- When the pan is hot and the butter has melted, add in the mushrooms.
- Sauté until browned and until the mushrooms have given off their water; season with salt and pepper.
- Set aside to cool and discard the thyme sprigs.
- Preheat your oven to 375.
- In a large mixing bowl pour some Luke warm water over the bread slices and let the bread soak in the water; leave enough water to cover the bread.
- After the bread has completely softened and absorbed the water, drain the water out of the bowl and gently squeeze the excess water out of the bread.
- When you’re left with soaked bread only, add the onion, ground beef, egg, garlic, Dijon mustard, the 1 tsp of salt and the ½ tsp of pepper to the bowl; mix well using your hand, stop mixing when everything has come together smoothly.
- When the meat mixture has come together, mix in the mushrooms.
- Transfer to a standard-sized, nonstick loaf pan.
- Bake for 45 minutes, until the meat is cooked through.
- Once out of the oven, drain off the excess fat and liquid.
- Turn the heat on the oven to 425 and then return the pan to the oven for another 5 minutes, just to create a yummy crunchy crust.
- Serve immediately or at room temperature.
- You can use white button mushrooms in place of cremini’s.
- You can even use everyday sliced bread in a pinch.
- You can use ground chicken or turkey in place of beef but adjust the seasoning to ½ tsp salt and a ¼ tsp pepper.
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