Our Test Kitchen-approved mushroom meat loaf is the perfect recipe for a hearty and delicious dinner. In just a few short steps, you’ll have a gorgeous loaf in the oven. And if you’re lucky, you’ll even have some left over for tomorrow.
This meat loaf features a lot of traditional meat loaf ingredients, with its own special twist. You’ll start with a base of ground pork, ground beef, and portobello mushrooms, mixed with eggs and bread as binders. Instead of using a loaf pan to shape the loaf, you’ll free-form it before baking it.
Mushroom Meat Loaf Ingredients
- Ground pork and beef: The mixture of ground pork and beef is particularly suited to longer-cooking dishes like meat loaf. And the pork adds a nice fattiness so the loaf doesn’t dry out as it cooks.
- Portobello mushrooms: Even if you’re not a mushroom person, these portobellos add a meaty addition that enhances the loaf’s umami flavors.
- Brown sugar: Brown sugar adds a sweetness that helps balance out the savory flavors. A little goes a long way!
- Tomato paste: Tomato paste caramelizes as it cooks and imparts and robust flavor alongside the meat.
Directions
Step 1: Prep the ingredients
Preheat the oven to 350°F. In a large bowl, stir together the bread and stock. Let the mixture stand until the bread absorbs all the liquid.
Meanwhile, pulse the mushrooms, onion, carrot, celery and garlic in a food processor until finely chopped.
Step 2: Combine the meat loaf mixture
Heat the oil over medium heat in a large skillet. Add the mushroom mixture, and cook until the vegetables are tender and the liquid is evaporated, five to six minutes. Stir in the tomato paste, and cook for one minute, stirring often. Remove from heat, and let cool slightly.
Add the mushroom mixture, eggs, ground beef, ground pork, Worcestershire sauce, soy sauce, salt and pepper to the bread mixture. Mix thoroughly to combine everything.
Step 3: Mold and bake
Place a 12×7-inch piece of aluminum foil on a rack set inside a foil-lined rimmed baking pan. Transfer the meat loaf mixture to the foil, and shape it into a 10×6-inch loaf. Bake for one hour.
Meanwhile, make the glaze. Stir together the ketchup, tomato paste, brown sugar, and ground mustard in a bowl.
Pull the meat loaf from the oven, spread the glaze evenly over the loaf. Bake until a thermometer reads 160°, 15 to 25 minutes. Let stand for 10 minutes before slicing.
Mushroom Meat Loaf Variations
- Add bacon: Top your unbaked meat loaf with slices of bacon, which will add a richness only bacon can add! It will also crisp up nicely on top.
- Go lighter: If you’re looking for something lighter, substitute ground turkey for one or both of the meats.
- Get cheesy: Make your mushroom meat loaf ooey gooey by stuffing it with shredded mozzarella or cheddar cheese.
- Add savory tomatoes: For another added layer of flavor, add chopped oil-packed sun-dried tomatoes to your loaf batter.
How to Freeze Mushroom Meat Loaf
This is a great dish to freeze. Shape the unbaked meat loaf on a plastic wrap-lined baking sheet. Wrap it tightly in plastic wrap, and place it in the freezer until the loaf is completely firm. Once frozen, wrap the loaf securely in foil, and store it in the freezer for up to three months.
To cook from frozen, unwrap the loaf, and bake it as directed, increasing the initial bake time to two hours. Once you add the glaze, cook the loaf until the internal temperature reaches 165°.
Tips for Mushroom Meat Loaf
How to you clean mushrooms for mushroom meat loaf?
Our pro tip is that it’s best not to wash mushrooms at all! If you see some dirt, you can simply use a damp towel to wipe it off.
What can you do with leftover mushroom meat loaf?
There’s so much you can do with leftover meat loaf. Crumble it over spaghetti with red sauce, or mix it up with potatoes and vegetables for a breakfast hash. Or slice it up, and enjoy a meatloaf sandwich on thick white bread! You can also stuff peppers or tomatoes with your leftover meat loaf mixed with some rice.