MUSHROOM MEATLOAF
This meatloaf is extremely juicy, and the mushrooms give it an interesting flavor!
Provided by RC2STEP
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 2h
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large mixing bowl, combine ground meat, minced mushrooms, bread crumbs, onion, ketchup, eggs, and salt and pepper. Mix well. Spread 1/2 of the mixture into the bottom of a loaf pan. Arrange 6 whole mushrooms stem down into meat. Top with rest of meat, patting to combine both halves.
- Bake for 1 hour and 45 minutes, or until done. Internal temperature should measure 160 degrees F (70 degrees C) when done.
Nutrition Facts : Calories 765.3 calories, Carbohydrate 26.2 g, Cholesterol 263.3 mg, Fat 50.8 g, Fiber 2 g, Protein 48.5 g, SaturatedFat 19.9 g, Sodium 1549.9 mg, Sugar 10.1 g
CHEESEBURGER MEATLOAF WITH MUSHROOM SAUCE
This meatloaf is so yummy! The sauce is what makes it! Enjoy!
Provided by nattysmama (Amber)
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Mix ground beef, onion, bell pepper, 1 cup Cheddar cheese, Worcestershire sauce, sour cream, and crackers together in a bowl. Place mixture on a baking dish and shape into a loaf.
- Bake in the preheated oven until no longer pink in the center, 35 to 40 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
- Heat the cream of mushroom soup, milk, and 1 1/2 cup Cheddar cheese in a saucepan over medium heat until the cheese has melted, about 10 minutes. Pour sauce over the meatloaf before serving.
Nutrition Facts : Calories 489.6 calories, Carbohydrate 24.4 g, Cholesterol 79.9 mg, Fat 33.6 g, Fiber 1 g, Protein 21.8 g, SaturatedFat 15 g, Sodium 807.9 mg, Sugar 5.2 g
TUSCAN MEATLOAF WITH MUSHROOM SAUCE
I found this recipe on another site I stumbled onto. Original recipe was from the NY Times magazine. I was drawn to the photo and then the recipe. I made a few changes to make it more everyday cook friendly even though I stayed with the shape and cooking process. Once cut and sauce poured on top, it will look and taste of gourmet quality. Hope you enjoy as much as we did. NOTE: First 2 Ingredients not printing on recipe; 1 lb Ground Beef (no less than 90/10%) and 2 T Milk
Provided by Southern Lady
Categories Meat
Time 1h
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a bowl, break up the 1 lb of beef with a fork.
- In a small bowl, combine the 2 T milk and bread, and mash until creamy. Add the milk and bread to the meat.
- Add the onion, salt, pepper, prosciutto, cheese, and garlic. Mix thoroughly by hand.
- Mix in the lightly beaten egg.
- Shape meat into a firm, round ball; then roll this into a salami-like loaf about two and a half inches thick. Tap with your palm to drive out any air bubbles.
- Roll the loaf in the bread crumbs until evenly coated.
- Chop the mushrooms roughly and set aside.
- Whisk 1 T dry white wine in the tomato paste and set aside.
- Heat the butter and canola oil in a Dutch oven or heavy casserole pan just big enough for the meat.
- Brown the meat on all sides in the pan over medium heat after the butter foam subsides.
- Add the wine. Increase heat to medium high. Boil wine briskly until reduced one half, turning meat carefully once or twice.
- Turn heat to medium low and add chopped mushrooms. Add the tomato paste to the meat and mushrooms.
- Cover and cook at a simmer for 30 minutes, turning the meat once or twice.
- Carefully remove meat to a cutting board. Allow it to cool slightly and settle.
- Cut into slanted slices about 3/8 of an inch thick.
- If the sauce seems thin, concentrate it by boiling rapidly for a few minutes. Pour a little sauce on a warm serving platter, arrange the meat slices, then cover the remainder of the mushroom sauce.
- YUM.
Nutrition Facts : Calories 493.6, Fat 31.8, SaturatedFat 11.2, Cholesterol 146, Sodium 1095, Carbohydrate 18, Fiber 1.7, Sugar 3.7, Protein 29.5
MUSHROOM-STUFFED MEAT LOAF
I first tried this savory meat loaf recipe more than 30 years ago after seeing it demonstrated on a local TV cooking program. Since then, I've served it time and again to family and guests. The flavorful stuffing sets it apart from the ordinary. -Shirley Leister, West Chester, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, beat eggs, milk, ketchup, salt and pepper. Add beef and mix well. Pat half of the meat mixture into a greased 9x5-in. loaf pan; set aside. , For stuffing, saute the mushrooms and onion in butter until tender, about 3 minutes. Add bread crumbs, parsley, thyme, salt and pepper; saute until crumbs are lightly browned. Spoon over meat layer; cover with remaining meat mixture and press down gently. Bake at 350° for 1 hour or until a thermometer reads 160°, draining fat as necessary.
Nutrition Facts : Calories 305 calories, Fat 15g fat (7g saturated fat), Cholesterol 151mg cholesterol, Sodium 1100mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 2g fiber), Protein 27g protein.
MEATLOAVES WITH MUSHROOM SAUCE
Make and share this Meatloaves With Mushroom Sauce recipe from Food.com.
Provided by bitterman
Categories Meat
Time 20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Meatloaves:.
- Preheat oven to 350 degrees Fahrenheit.
- In a large bowl, combine beef,mushrooms, vegetable soup mix, bread crumbs, milk and egg until well combined.
- Form into two loaves, 7 x 5-inches each.
- Place loaves in a shallow baking pan with rack.
- Bake for 45 minutes.
- Mushroom Sauce:.
- In a small bowl, combine milk and cornstarch; set aside.
- In a large skillet, melt butter over high heat. Add mushrooms and onion.
- Cook and stir over moderate heat until mushrooms are golden, about 10 minutes.
- 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.
Nutrition Facts : Calories 432.3, Fat 22.6, SaturatedFat 9.7, Cholesterol 148.7, Sodium 1273.8, Carbohydrate 18.8, Fiber 2.1, Sugar 3.7, Protein 38.5
MEATLOAF WITH CREAM OF MUSHROOM
Make and share this Meatloaf With Cream of Mushroom recipe from Food.com.
Provided by darkangel_0023
Categories Meat
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Mix together all ingredients thoroughly except for soup.
- Press into a loaf pan.
- Bake uncovered for 30 minutes; drain grease.
- Put the can of cream of mushroom on top.
- Bake for another 30-45 minutes.
- Enjoy.
- Goes good with mashed potatoes and green beans.
Nutrition Facts : Calories 489.2, Fat 31.4, SaturatedFat 11.4, Cholesterol 168.5, Sodium 998, Carbohydrate 15.6, Fiber 0.4, Sugar 9.3, Protein 35.1
QUICK MUSHROOM SAUCE FOR MEATLOAF
From Betty Crocker, this is a simple sauce that can be made from things that you probably always have on hand. It's good on meatloaf and mashed potatoes.
Provided by lazyme
Categories Sauces
Time 15m
Yield 1 1/3 cups
Number Of Ingredients 5
Steps:
- In medium skillet, heat mushrooms in oil.
- Stir in flour.
- Cook over low heat stirring until mixture is bubbly.
- Remove from heat.
- Add enough water to reserved mushroom liquid to measure 1 cup.
- Stir into mushroom mixture with bouillon cube.
- Heat to boiling; stirring constantly.
- Boil and stir 1 minute.
- Stir in kitchen bouquet.
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- In a large bowl combine the eggs, milk, onion, garlic, tomato paste, balsamic vinegar, and Worcestershire sauce. Next, stir in the breadcrumbs, parmesan cheese, and Italian seasoning. Stir until just combined. Add the ground beef and, using your hands, combine everything together just until the breadcrumb mixture is well combined with the beef. Form the beef mixture into a loaf and press it into a 1.5-quart loaf pan. Bake it at 375 degrees for 45 minutes to 1 hour or until the internal temperature reads 165 degrees. Remove it from the oven and let it rest for at least five to ten minutes before slicing and serving.
- To make the sauce, melt four tablespoons of the butter in a large pan over medium heat. Add the quartered mushrooms and let them cook until they are golden brown, about ten minutes. Pour in 1/4 cup of the balsamic vinegar and let it boil until the liquid has evaporated. Remove the mushrooms from the pan and set aside.
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