Best 9 Meat Loaf With Sauteed Mushrooms Recipes

MUSHROOM MEATLOAF

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.

MUSHROOM MEATLOAF WITH GLAZE

Steps:

• Mix onion, mushroom, milk, bread crumbs, eggs, and salt together in a large bowl. Break ground beef into small pieces and add to onion mixture; stir. Shape the beef mixture into a round loaf and place into a 5-quart slow cooker.
• Cook on Low until no longer pink in the center, 5 to 6 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
• Whisk ketchup, brown sugar, mustard, and Worcestershire sauce together in a small bowl; spoon over the meatloaf.
• Continue cooking glazed meatloaf until the glaze is warmed, about 15 minutes.
• Remove meatloaf to a cutting board and let rest 10 minutes before slicing.

MEATLOAF WITH SAUTEED MUSHROOMS

Steps:

• Preheat oven to 350°F
• Oil 13x9x2-inch roasting pan.
• Heat 2 tablespoons oil in large nonstick skillet over medium-high heat.
• Add onions and sugar; sauté until onions are deep golden brown, about 15 minutes.
• Stir in oregano and garlic.
• Add vinegar; cook until evaporated, about 2 minutes.
• Transfer to large bowl and cool.
• Add ground beef, pork, 1 cup crushed tomatoes and next 6 ingredients to onions.
• Mix with fork until just blended.
• Form meat mixture into 10-by-5-inch loaf shape in prepared pan.
• Bake 45 minutes.
• Spread remaining crushed tomatoes over meat loaf.
• Drizzle with 1 tablespoon oil.
• Bake until thermometer inserted into center registers 155°F, about 1 hour.
• Cool 15 minutes.
• Meanwhile, heat 2 tablespoons oil in large skillet over medium-high heat.
• Add mushrooms; sauté until tender, about 12 minutes.
• Season to taste with salt and pepper.
• Cut meat loaf into thick slices.
• Spoon mushrooms and pan juices over.

CLASSIC MEATLOAF WITH MUSHROOMS

Steps:

• 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.

NEW CLASSIC MEATLOAF

Steps:

• Preheat the oven to 350 degrees.
• Heat the oil in a large skillet, add the onion and mushrooms and cook until the liquid is evaporated and the mushrooms begin to brown about 8 minutes. Stir in the carrots, tomato paste, thyme and garlic and cook, stirring, 2 minutes more. Allow to cool completely.
• In a large bowl combine the beef, oats, eggs, Worcestershire sauce, mushroom mixture, salt and pepper. Mix until just well combined. Transfer the mixture to a 9x13 inch baking dish and shape into a loaf about 5 inches wide and 2 inches high.
• In a small bowl whisk the tomato sauce, molasses and mustard and pour over the meatloaf.
• Cook the meatloaf until a meat thermometer registers 160 degrees, about 55-60 minutes. Remove from the oven and let rest 15 minutes before slicing.
• Serving Size: one 1-inch thick slice

MEAN CHEF'S MEATLOAF WITH MUSHROOM GRAVY

Steps:

• Preheat the oven to 350 degrees.
• Pour the oil into a sauté pan and set over medium-high heat.
• Add the onion and garlic and saute until translucent, about 5 minutes.
• Remove from heat and allow to cool.
• In a mixing bowl, stir together the eggs, thyme, Dijon mustard, Worcestershire sauce, Tabasco sauce, and milk.
• Place the ground meat into another bowl and pour the egg mixture over the meat.
• Add the saltines, parsley, onion, and garlic to the bowl.
• Season with salt and pepper.
• Roll up your sleeves, and knead the meat together with the other ingredients until well blended (if you like, cook a small portion of the mixture in a pan, taste, and adjust seasoning).
• Transfer to a cookie sheet and form into a loaf.
• If using the bacon, wrap the slices lengthwise over the top and tuck them under the loaf, to completely cover the meat.
• Bake for 1 hour or until an instant-read thermometer inserted into the center of the loaf reads 160 degrees.
• If the bacon on the top is not as crisp as you would like, put the meatloaf under the broiler for a few minutes.
• Remove from the oven and set aside to rest for 5 minutes.
• Slice and serve with mushroom gravy (recipe#66984) and mashed potatoes recipe#104098.
• Mushroom Gravy (recipe#66984): Melt the butter in a medium-size saucepan over medium heat.
• Add the mushrooms and sauté until brown, about 7 minutes.
• Stir in the flour; it will become very pasty.
• Cook this roux for 2 minutes, stirring constantly.
• It will stick to the bottom of the pan a little bit; that's okay.
• Stir in the stock, wine, soy sauce, and pepper, and bring to a boil.
• Cook the sauce at a lively simmer for 5 minutes, stirring almost constantly and scraping any crusty bits that adhere to the bottom of the pan.
• Serve in a sauceboat.

MUSHROOM AND MEAT LOAF

Steps:

• Preheat the oven to 400 degrees.
• Slice the mushrooms on a flat surface. There should be three or four cups.
• Heat the butter in a skillet and add the onions. Cook until wilted and add the mushrooms. Cook until the mushrooms give up their liquid. Cook until this liquid evaporates.
• Put the pork and veal in a mixing bowl and add the mushroom and onion mixture. Add the nutmeg, bread crumbs, pepper flakes, a generous grinding of pepper, egg, heavy cream and chopped dill. Blend well with the hands.
• Pack the mixture into a 9-by-5-by-3-inch loaf pan and smooth it over on top. Spoon the tomatoes on top and arrange the dill sprigs in the center.
• Place the loaf pan in a larger pan and pour water around it. Bring the water to the boil on top of the stove and then place in the oven. Bake one to one and one-half hours or until a meat thermometer in the center of the loaf registers 160 degrees.

MUSHROOM MEAT LOAF

Steps:

• Cut three 20x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a 4- or 5-qt. slow cooker. Coat strips with cooking spray. , In a large bowl, combine the eggs, bread crumbs, mushrooms, onion, garlic, salt, thyme and pepper. Crumble turkey over mixture and mix lightly but thoroughly. Shape into a 7-1/2x4-in. loaf. , Place meat loaf in the center of the strips. Cover and cook on low until no pink remains and a thermometer reads 160°, 3-4 hours., Combine chili sauce, mustard and cayenne; pour over meat. Cover and cook until heated through, about 15 minutes. Using foil strips as handles, remove the meat loaf to a platter.

MUSHROOM-STUFFED MEAT LOAF

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.