Meatloaf with Mushroom Sauce

Recipe courtesy of the Mushroom Council and


Mushrooms and meat make a succulent mix in this meatloaf.

Yield: 6 portions


2 lbs ground lean beef
8 oz (about 3 cups)  fresh white mushrooms, coarsely chopped
1 package (1.4 ounces) dry vegetable soup mix
1/2 cup seasoned dry bread crumbs
1/2 cup milk
1 egg, lightly beaten


Preheat oven to 350 degrees F. 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:
1/4 cup milk
2 tbs cornstarch
2 tbs butter, unsalted
8 ounces (about 3 cups) fresh white mushrooms, sliced
1/3 cup chopped onion
1 can (14 oz) beef broth


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 and golden, about 10 minutes. Stir in beef broth and ½ 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.


Calories 409 g
Calories from Fat 187 g
Total Fat 20.8 g
Total Fat 32 % of D.V.
Saturated Fat 9 g
Saturated Fat 45 % of D.V.
Trans Fat 1 g
Cholesterol 144.4 g
Cholesterol 48 % of D.V.
Sodium 0 g
Sodium 409 g
Total Carbohydrates 187 g
Total Carbohydrates 20.8 g
Dietary Fiber 32 % of D.V.
Dietary Fiber 9 g
Sugars 45 % of D.V.
Protein 1 g
Vitamin A 144.4 g
Calcium 48 % of D.V.
Vitamin C 0 g
Iron 409 g


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