Blended Mushroom Meatloaf with Mushroom Sauce

Paula from Bell’alimento


Paula from Bell’alimento kicks off National Nutrition Month with a meatloaf recipe that guarantees a dose of mushrooms in every bite. Discover her secret below.


4 tablespoons unsalted butter
16 ounces cremini mushrooms – divided
kosher salt/pepper
1 tablespoon fresh thyme
4 tablespoons all-purpose flour
2 3/4 cups broth – divided
1/2 cup half/half
1 1/2 pounds meatloaf blend (beef, pork, veal)
1/2 onion – minced
2 tablespoons Worcestershire sauce
1/2 cup panko bread crumbs
1 egg – beaten


Into a large oven proof skillet melt butter over medium heat. Add 12 ounces sliced mushrooms. Season with salt, pepper and thyme. Cook until mushrooms are softened.

Sprinkle flour on top of mushrooms. Stir until well coated. Add 2 1/2 cups of broth. Continue cooking until mixture begins to thicken. Add cream and remove from heat.

Preheat oven to 325 degrees.

Pulse remaining 4 ounces of mushrooms in a food processor.

Into a large bowl add: meat, onion, Worcestershire, 1/4 cup broth, panko, egg and mushrooms. Mix until just combined.

Form into two equal loafs and place into skillet (in sauce). Transfer to oven and bake for approximately 1 hour or until meat is cooked through.

Skim fat off sauce prior to serving.


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