A rich and juicy meatloaf infused with sautéed mushrooms, aromatic herbs, and a creamy mushroom sauce for the perfect comfort food.

Ingredients

For the Meatloaf:

2 lbs (900g) ground beef (or a mix of beef and pork for extra flavor)

1 cup (120g) breadcrumbs (panko or regular)

½ cup (120ml) milk

1 medium onion, finely chopped

3 cloves garlic, minced

1 ½ cups (150g) mushrooms, finely chopped (button or cremini)

1 egg, lightly beaten

2 tbsp Worcestershire sauce

1 tbsp Dijon mustard

1 tsp salt

½ tsp black pepper

1 tsp dried thyme (or 1 tbsp fresh, chopped)

1 tsp smoked paprika (optional, for a smoky depth)

For the Creamy Mushroom Sauce:

2 tbsp butter

1 tbsp olive oil

1 ½ cups (150g) mushrooms, sliced

1 small shallot or onion, finely diced

2 cloves garlic, minced

½ cup (120ml) beef broth

1 cup (240ml) heavy cream (or half-and-half for a lighter version)

1 tbsp Worcestershire sauce

1 tsp Dijon mustard

½ tsp salt (adjust to taste)

¼ tsp black pepper

½ tsp dried thyme

1 tbsp cornstarch mixed with 2 tbsp water (optional, for thickening)

2 tbsp chopped fresh parsley (for garnish)

Instructions

Step 1: Prepare the Meatloaf

1. Preheat your oven to 375°F (190°C). Grease a loaf pan or line a baking sheet with parchment paper.

2. In a skillet over medium heat, add a little butter or oil and sauté the chopped onions for about 3 minutes until soft. Add the garlic and mushrooms, and cook for another 5 minutes until the mushrooms release their moisture and become golden. Set aside to cool.

3. In a large mixing bowl, combine breadcrumbs and milk, letting them soak for 5 minutes to keep the meatloaf moist.

4. Add the ground meat, egg, Worcestershire sauce, mustard, salt, pepper, thyme, paprika, and the cooled onion-mushroom mixture. Gently mix with your hands or a spoon until just combined (don’t overmix).

5. Shape the mixture into a loaf and place it in the prepared pan or on a baking sheet.

6. Bake for 50-60 minutes, or until the internal temperature reaches 160°F (70°C). Let it rest for 10 minutes before slicing.

Step 2: Make the Creamy Mushroom Sauce

1. While the meatloaf bakes, heat butter and olive oil in a skillet over medium heat. Add the sliced mushrooms and cook for 5-6 minutes until golden.

2. Stir in the shallots (or onions) and garlic, cooking for another minute.

3. Pour in the beef broth, scraping up any bits stuck to the pan. Let it simmer for 2 minutes.

4. Lower the heat and add cream, Worcestershire sauce, Dijon mustard, thyme, salt, and pepper. Simmer gently for 5-7 minutes until slightly thickened.

5. If a thicker sauce is desired, stir in the cornstarch slurry and cook for another 2 minutes.

6. Remove from heat and stir in fresh parsley.

Step 3: Serve & Enjoy

Slice the meatloaf and spoon the creamy mushroom sauce generously over each piece.

Serve with mashed potatoes, roasted vegetables, or buttered noodles for a complete meal.

Tips for Best Results

✔ Use a mix of meats (beef and pork) for a juicier texture.
✔ Don’t overmix the meat mixture—this keeps the meatloaf tender.
✔ Let it rest before slicing to lock in the juices.
✔ For extra flavor, add a splash of soy sauce or a pinch of nutmeg to the sauce.

This elevated version of creamy mushroom meatloaf is packed with flavor and perfect for a hearty dinner.